Mexican Poblano Corn Chowder (Crema Poblana)

6-8
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"This recipe originates from Puebla (in the east central region of Mexico, known for its chili peppers, spicy mole, cemitas and chalupas). It's a delicious chowder packed with corn, potatoes and onions that are seasoned with select fragrant herbs and, of course, the wonderful smoky touch from roasted poblano peppers. Add some torn tortillas (or crushed tortilla chips), and you'll have a fabulous first course to go with some wraps or sandwiches. NOTE: If you can't find fresh poblano peppers, you can cut corners and use canned chopped green chiles; just get enough cans so that you have at least 1 to 1 1/2 cups of chiles, (perhaps 2 or 3 of the 4oz cans of diced green chilies, depending on how much of a chile presence you prefer)."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (546.6 g)
  • Calories 344.1
  • Total Fat - 10.8 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 26.3 mg
  • Sodium - 845 mg
  • Total Carbohydrate - 55.2 g
  • Dietary Fiber - 6.9 g
  • Sugars - 12.2 g
  • Protein - 12 g
  • Calcium - 126.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 41.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven broiler.

Step 2

Place the poblano peppers on a foil-lined broiler pan and put the pan a few inches under oven broiler for about 10 to 15 minutes or until all sides are blackened and blistered, checking and turning them every few minutes to ensure even charring. Let the peppers cool. Once cool enough to handle, remove stems and cut a slit down the side and remove seeds from the peppers. Then chop roasted peppers; set pepper chunks aside.

Step 3

Melt butter in a 6-quart saucepan or stock pot over medium-high heat. Once the butter is melted, lower the heat to medium. Stir in the onions and celery, and cook 8 to 10 minutes or until onions and celery are soft and beginning to brown slightly.

Step 4

Add the garlic and cook 1 more minute.

Step 5

Add potatoes, stock, bay leaves, cumin, oregano and salt. Reduce heat to Low and let simmer for 8 to 10 minutes or until potatoes are becoming tender.

Step 6

Add corn and cook another 4 to 5 minutes or until corn is heated through.

Step 7

Stir the roasted poblano chunks into the pot, and then remove bay leaves. Stir in the evaporated milk, and season with black pepper (to taste).

Step 8

Cut one lime in half, and squeeze juice from both halves into the chowder.

Step 9

Cut the remaining lime into 6-8 slices. Ladle chowder into individual serving bowls. Garnish each serving with a slice of lime and a generous sprinkling of chopped cilantro, and serve immediately.

Tips & Variations


No special items needed.

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