Roasted poblano corn chowder
Charred corn and smoky poblanos in a thick potato chowder with lime and salty cotija, sweet and a little spicy in every bite.
- 55 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.49 a serving
- 330 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 poblano peppers, seeded and chopped
- 3 cups frozen corn, thawed
- 1 yellow onion, chopped
- 1 lb Yukon Gold potatoes, diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1½ cups milk
- 1 lime, juiced
- ⅓ cup cotija cheese, crumbled (optional)
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1½ tsp salt, divided
Each serving has about 330 calories, 10 g protein, 57 g carbs and 10 g fat, and costs about $2.49 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No frozen corn? Canned corn works.
- No yellow onions? White onions or red onions work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No milk? Half-and-half works.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 450°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
and the poblanos, chop the onion, the potatoes and mince the garlic.
Seed. Seeding means scraping out the seeds and white ribs, usually from peppers, tomatoes or squash. In hot peppers the ribs hold most of the heat, so wash your hands after and don’t touch your eyes.
How you’ll know: The inside is smooth and clean, with no seeds or white ribs left.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Spread the thawed corn on a clean towel and pat it dry.
Toss the poblanos, corn and onion on a large with the oil, cumin and 1 teaspoon of the salt, and spread them in one layer.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 20 to 25 minutes, stirring once, until the corn has golden, toasty spots and the peppers are blistered.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 22 min 30 sec
Dolly’s tip: Dry corn browns. Wet corn just steams, which is why you patted it dry.While the vegetables roast, put the potatoes, garlic, broth and the rest of the salt in a large pot and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Turn the heat to low, cover and for 12 to 15 minutes, until the potatoes are very soft.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 13 min 30 sec
Mash the potatoes right in the broth with a potato masher until the soup looks thick and creamy.
Stir in the roasted vegetables and milk and heat over low heat until steaming, about 5 minutes. Don’t let it .
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Low heatTimer: 5 min
Squeeze in the lime, taste for salt, and serve topped with cotija and cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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