Cut poblano pepper in half lengthwise. Place
halves, skin side up, on an aluminium foil lined
baking sheet 6 inches from heat source. Broil 5
to 6 minutes or until pepper looks blistered.
Fold foil over pepper to seal, and let stand 10
minutes. Peel pepper. Remove and discard seeds.
Coarsely chop pepper. Set aside.
Place olive oil in soup pan. Add onion and cook
till soft. Add cilantro and cook for 1 - 2
minutes. Add corn,milk, salt, pepper,cumin and
poblano pepper. Bring to boil over medium high
heat, stirring constantly. Reduce heat to low and
simmer, stirring often, 10 minutes.
Stir chicken broth into mixture. Whisk in softened
cream cheese. Cook, stirring often, 5 minutes or
until cheese melts.
Season with garlic powder and Julio's seasoning to
desired taste.
Originally Submitted
5/2/2013
0 Out of 5 from
0 reviews
You can add this Poblano Corn Chowder recipe to your own private DesktopCookbook.