1 poblano pepper, halved, seeded and membrances removed
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 14 1/2 ounce can reduced-sodium chicken broth
1 medium potato, peeled and cubed (1 cup)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups half-and-half or milk
Fresh snipped basil, optional
Lime wedges, optional
Instructions
Heat a charcoal or gas grill to medium-heat. Grill corn and pepper
halves, cut-side-down, over medium-high heat for 12 to 16
minutes more or until pepper is charred and corn is tender. Remove
from heat; wrap pepper in foil. When corn is cool enough to handle,
cut kernels from cob. Remove charred skin from pepper and chop.
Set aside.
In a large saucepan heat oil over medium heat. Add onion and
garlic. Cook until tender, about 5 minutes. Add cumin; cook until
fragrant, about 30 seconds. Stir in 1 1/2 cups of the grilled corn,
the chicken broth and potato. Bring to boiling; reduce heat.
Simmer, covered, for 10 to 15 minutes, stirring occasionally.
In a small bowl combine flour, salt, and pepper. Stir half-and-half
into flour mixture until smooth. Gradually stir into chicken broth
mixture. Cook and stir until thickened and bubbly; cook and stir 1
minute more. Using an immersion blender; puree mixture until
smooth. Top with remaining grilled corn kernels, chopped pepper
and fresh snipped basil,
To serve, top with remaining corn, chopped peppers, fresh snipped
basil, if desired. Pass with lime wedges.
Originally Submitted
7/10/2014
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