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ROASTED POBLANO AND CHORIZO CHOWDER

Active Time : 35 minutes
Total Time : 35 minutes
Serves : 8 servings
INGREDIENTS
  • 3 poblano peppers
  • 2 tablespoons pure vegetable oil divided
  • 2 cups frozen super sweet corn thawed, well dried
  • 3 smoked chorizo links sliced
  • 1 cup chopped onion
  • 2 cups chopped red potatoes
  • 1 tablespoon chopped garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons all-purpose flour
  • 4 cups reduced sodium chicken broth
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro
DIRECTIONS

Place peppers on a baking sheet under broiler until blistered and chard on all sides. Remove from oven and place in a recloseable food storage bag; seal. Let stand 15 minutes. Remove skin and seeds; chop.

Meanwhile, in large skillet, heat 1 tablespoon oil over high heat. Add well dried thawed corn to skillet; sauté until browned and roasted. Remove from heat.

In large saucepan or Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add chorizo and onions; sauté until slightly browned (about 5 minutes). Add potatoes, garlic, cumin and oregano; salt and pepper to taste. Sauté 5 minutes.

Stir in flour; cook 1 minute. Add chicken broth, corn and peppers; bring to a boil. Reduce heat and simmer 10 minutes or until potatoes are tender. Stir in cream and cilantro; simmer until heated through.