Char the poblanos directly over a gas flame or under the broiler, turning until blackened all over. Steam in a covered bowl 10 minutes, then peel, seed and dice.
Serves 6
Ingredients
- 3 poblano peppers
- 2 tbsp butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium Yukon Gold potatoes, diced
- 4 cups fresh or frozen corn kernels
- 4 cups chicken or vegetable broth
- 1 tsp ground cumin
- 1 cup heavy cream
- Juice of 1 lime
- Salt and black pepper to taste
- 1/2 cup crumbled cotija cheese
- Chopped cilantro and tortilla strips for serving
Instructions
- Char the poblanos directly over a gas flame or under the broiler, turning until blackened all over. Steam in a covered bowl 10 minutes, then peel, seed and dice.
- Melt the butter in a large pot over medium heat. Cook the onion 5 minutes until soft, then add the garlic and cumin and stir 1 minute.
- Add the potatoes, 3 cups of the corn and the broth. Bring to a boil, reduce to a simmer and cook 15 minutes until the potatoes are tender.
- Blend about half the soup with an immersion blender (or in batches in a blender) to thicken it while leaving plenty of texture.
- Stir in the diced poblanos, the remaining cup of corn and the cream. Simmer gently 5 minutes without boiling.
- Finish with lime juice, salt and pepper. Taste and adjust; the lime should brighten the sweetness of the corn.
- Ladle into bowls and top with cotija, cilantro and crispy tortilla strips.
- Corn and chiles have been simmered together in Mexico since long before the Spanish arrived, and this chowder borrows the smoky-sweet balance of sopa de elote while leaning on the creamy comfort of a North American chowder. Made with the last sweet corn of the harvest and dark-green poblanos, it is a bowl that feels like October in a border-town kitchen.
Nutrition (estimated, per serving)
- Calories: 380 kcal
- Protein: 10g
- Fat: 22g
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 9g
- Sodium: 680mg
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