Roasted Poblano And Corn Chowder With Cilantro Cream And Crumbled Pancetta Food

ROASTED POBLANO CHICKEN AND CORN CHOWDER

Steps:

• Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
• In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
• Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
• Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
• In a small bowl, whisk together the half and half, remaining 1/4 cup broth and 4 tablespoons of flour.
• Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
• Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.

ROASTED POBLANO AND CORN CHOWDER WITH CILANTRO CREAM AND CRUMBLED PANCETTA

Steps:

• Method -render down diced pancetta or bacon. Drain and set aside -quarter or rough chopped onion, celery, and carrots -add to a pot with ¼ cup olive oil(simmer for 20-30 minutes) -add garlic for the last 5-7 minutes of the sautéing -a entire container of good chicken stock to the pot with the vegetables(simmer another 20 minutes) -strain the stock(discarding veggies) into a bowl -in the pot make a roux ..3 tbs butter to 3 tbs flour. Cook for 2-3 minutes to get rid of floury taste -slowly add back in the stock a little at a time and stir. Mixture will thicken. Continue to add stock until you reach the consistency you like -add one can green giant niblets and one can green giant shoepeg white corn -add small potato dices -add one small container of heavy cream -add 1-2 cups of finely shredded cheddar cheese(to taste) -allow to simmer on low(covered)(*** simmer long enough for potato dices to become fork tender***) -char-roasted Poblano and red bell pepper. Bag the peppers for 10 minutes and then skin, remove seeds and ribs of the peppers and dice. -add peppers to the chowder and simmer 10 minutes -salt/pepper to taste -ladle chowder into a bowl and place a small serving of the shredded cheddar cheese in the middle of the soup. Top the cheese with a spoonful of the cilantro cream. Add crumbled pancetta Cilantro Cream 1 cup sour cream ¼ cup cilantro finely chopped 3-4 drops of lime juice -add sour cream, fresh Cilantro, lime juice(optional)

ROASTED POBLANO CORN CHOWDER

Steps:

• Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside.
• In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes.
• Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
• Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.

POBLANO CORN CHOWDER

Steps:

• Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
• In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
• Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
• In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
• Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
• Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
• Bring to a boil and simmer about 5 minutes.
• Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
• Turn off the heat. Add cream.
• Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
• Call everyone to dinner.
• You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).