Mexican Poblano Corn Chowder (Crema Poblana)

30m
Prep Time
40m
Cook Time
1h 10m
Ready In

Recipe: #34121

January 18, 2020



"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 is 6-8 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for poblano peppers that are dark green and firm to the touch.
  • If using canned corn, make sure to drain the liquid before adding it to the chowder.

  • Instead of poblano peppers, use canned chopped green chiles. This substitution cuts down on the time needed to prepare the dish, and adds a milder flavor to the chowder.
  • Instead of evaporated milk, use coconut milk. This substitution adds a subtle sweetness to the chowder, and adds more depth to the dish.

Vegetarian Option Substitute the chicken stock with vegetable stock and omit the evaporated milk. Instead, add 1/2 cup of heavy cream and 1/4 cup of nutritional yeast to the chowder.



Mexican Street Corn Salad - This side dish is the perfect accompaniment to the Mexican Poblano Corn Chowder. It is a flavorful mix of roasted corn, peppers, and onions with a tangy lime dressing that adds a nice contrast to the creamy chowder. The combination of flavors and textures will make this a favorite side dish for any meal.


Spicy Mexican Rice: This flavorful side dish is the perfect complement to the Mexican Street Corn Salad. It is a simple mix of cooked white rice, jalapeno peppers, and garlic, all cooked together in a savory broth. The spicy kick from the jalapenos and the subtle sweetness from the garlic will make this dish a hit with everyone at the table.




FAQ

Q: How do I roast the poblano peppers?

A: Preheat oven broiler. 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.



Q: How do I store poblano peppers?

A: Store fresh poblano peppers in a paper bag in the refrigerator for up to 1 week. To freeze, roast and peel the peppers, then store in a sealed container or bag in the freezer for up to 6 months.

1 Reviews

ellie

Very good soup which we enjoyed but it is spicy. I only used 3 poblano peppers and it was still spicy. Good and spicy and went well with corn bread. Thanks for sharing!

4.0

review by:
(9 Jan 2021)

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Fun facts:

The Mexican city of Puebla is famous for its chili peppers and mole sauces, which are featured in this recipe. The city is also known for the Battle of Puebla, which took place in 1862 and was a major victory for the Mexican army against the French.

The ingredients in this recipe are classic Mexican flavors, and the dish is often served at the celebration of Cinco de Mayo. This holiday is a celebration of Mexican heritage and culture, and the dish is a great way to honor the country's culinary traditions.