Recipe: Corn and Poblano Chowder Recipes (not Sizzler's) - 4

Could not find Sizzler's recipe on the Internet. Here are a couple of recipes you could experiment with. Please share your results with us. Good luck!

Halyna

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CORN CHOWDER WITH POBLANO
Source: Nestle
Servings: 6

1 tablespoon vegetable oil
1 small onion, finely chopped
1/2 cup chopped red bell pepper
1 poblano chile, deveined, seeded and chopped
2 garlic cloves, chopped
2 pkgs. (16 oz. each) loose-pack frozen whole-kernel corn, thawed, divided
2 cups water
3 MAGGI Chicken Flavor Bouillon Cubes
1 can (12 fl. oz.) CARNATION Evaporated Milk
Salt and ground black pepper to taste (optional)
1 tablespoon chopped fresh parsley (optional garnish)

Heat vegetable oil in large saucepan over medium-high heat. Add onion, pepper, chile and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender.

Add 4 cups corn; cook, stirring occasionally, for 4 to 5 minutes or until tender.

Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.

Place corn mixture in blender or food processor (in batches if necessary); process until smooth. Return to saucepan. Stir in remaining corn and evaporated milk. Cook for 5 to 10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.

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EL JARRO`S ROASTED POBLANO AND CORN SOUP
Source: rec.food.recipes/Duckie
Makes 10 cups

3 cups corn kernels
8 medium poblano chiles, roasted
4 tablespoons butter
2 teaspoons minced garlic
1/2 cup chopped red bell pepper
1/2 cup chopped chives
8 ounces cream cheese, at room temperature, cut into chunks
1 quart heavy cream
8 ounces chicken broth
1 teaspoon white pepper, or to taste
Water, as needed to thin soup to desired consistency
Salt, to taste
Chopped fresh cilantro leaves (for garnish)

Remove silk from fresh corn, but leave husks attached. Wrap the cobs loosely with the husks and place over hot coals or in a 450 degree F oven, turning as needed, for about 15 to 20 minutes, or until cooked. (The process will be quicker on an outdoor grill.) Let cool, remove the husks, then cut the kernels from the cobs using a sharp knife.

Meanwhile, place poblano chiles over a hot fire or under the broiler, turning as needed until the skins are blackened. Remove from oven and place chiles in a plastic or paper bag until cool, allowing the steam to loosen the skins. Remove the stems, seeds and skins and discard; cut chiles into 1/4-inch cubes.

Place half of the corn kernels and half of the chiles in a blender and puree until smooth. Leave the remaining kernels whole. Proceed with recipe or refrigerate corn and chiles until needed.

Heat butter in a large pot. Add garlic and saute briefly.

Add red pepper and chives and continue sauteing for 2 to 3 minutes more.

Add reserved corn and poblanos, the cream cheese, heavy cream, chicken broth and pepper. Bring to a boil, reduce heat and simmer, whisking, until cream cheese has been incorporated. Add water to thin the soup if desired. Season to taste with salt and add more pepper if needed. (Soup can be made ahead, then cooled, covered, and refrigerated. Reheat slowly, thinning with water if necessary.)

To serve, pour into heated bowls and garnish with cilantro.

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SPICY SWEET CORN AND POBLANO SOUP

3 large garlic cloves, unpeeled
vegetable oil for coating garlic
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 medium sweet onions such as Vidalia, Walla Walla, or Maui
2 tablespoons plus 1 teaspoon peanut or vegetable oil
1/2 fresh jalapeno chili
2 fresh poblano chilies, roasted and peeled*
3 ears corn
6 cups chicken broth
1 cup heavy cream
12 long fresh coriander sprigs
2 to 3 tablespoons fresh lime juice, or to taste
1 red bell pepper, roasted and peeled
Garnish: 8 short fresh coriander sprigs

Preheat oven to 350 degrees F.

Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.

In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker. In an electric coffee/spice grinder grind seeds to powder.

Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third onions in a small bowl.

Wearing rubber gloves, slice jalapeno and chop roasted poblanos (abut 1 cup). Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeno and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes.

Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes.

Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.

In a small heavy skillet saute remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.

Discard corn cobs from soup. Squeeze garlic pulp from skins and stir with cream into soup. Pour soup through a sieve into a bowl and in a blender puree solids with just enough liquid to make smooth.

Tie long coriander sprigs in a bunch with kitchen string. Transfer puree and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through.

Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sauteed corn and cook over moderate heat, stirring, until heated through. Discard tied coriander.

Serve soup garnished with coriander.

*TO QUICK-ROAST AND PEEL CHILIES OR PEPPERS

GAS STOVE METHOD:
Lay chilies or peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char chilies or peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes. Transfer chilies or peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers (wear rubber gloves when handling chilies). Cut off tops and discard seeds and ribs.

BROILER METHOD:
Preheat broiler. Quarter chilies or peppers lengthwise, discarding stems, seeds, and ribs (wear rubber gloves when handling chilies). Put chilies or peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer chilies or peppers to a small bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers.

Makes about 8 cups
From: Catahoula, Calistoga CA
Source: Gourmet magazine, July 1997

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ROASTED CORN POBLANO CHOWDER
Servings: 6-8

2 tablespoons butter
2 cloves garlic, minced
1 stalk celery, chopped
1 medium onion, chopped
1/4 cup, plus 1 tablespoon unbleached, all-purpose flour
6 cups vegetable stock
2 cups milk, or 1 cup milk, and 1 cup heavy cream
1 1/2 pounds new potatoes, unpeeled and diced
3 medium poblano chilies, roasted, peeled, seeded, and finely diced
1 (16-ounce) package frozen corn
1/2 cup chopped jarred roasted red peppers
Salt to taste
Cayenne pepper to taste

In a large pot, melt the butter over medium-high heat. Add the garlic, celery, and onion, Cook until the onionis transluscent, about 5 minutes. Reduce the heat to low; stir in the flour to make a roux. Cook over low heat, stirring often, for 5 minutes, being careful not to let the flour scorch. Turn the heat to high and slowly whisk in the stock, stirring constantly to prevent lumps.

Add the milk. Bring the soup to a rolling simmer and then simmer for 5 minutes, stirring often.

Add the potatoes, poblano chilies, corn, and roasted red peppers. Simmer uncovered fro 30 minutes. Add the salt and cayenne pepper.