Source: Café Santa Fé Restaurant, Indianapolis, IN
Makes 4 servings.
Preparation time: 1 hours
Tips: Freeze roasted poblano peppers to use when needed.
Corn and Chiles Chowder
Ingredients
Preparation
2 tablespoons vegetable oil
1/2 small onion, chopped
1 large red potato, peeled and diced sm
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cumin seed powder
1/4 teaspoon black pepper
15 ounces canned cream style corn
8 ounces frozen or canned corn kernels, drained
2 large fresh poblano peppers, see note (1)
1 1/2 cups milk , approximately
1. In medium pot heat oil for about 2 minutes. Add chopped onion and diced potatoes. Saute for about 5 minutes until onions are soft. Add flour and spices. Mix well to incorporate flour with oil . Add cream style corn, corn kernels and milk. Mix while heating to incorporate all ingredients. Cook at low heat partially cover for about 20 minutes. Mix occasionally to prevent sticking at bottom.
2. While soup is cooking. Place whole peppers under the broiler or on top of flame if gas stove available. Keep turning peppers to roast evenly the outer skin. Pepper may get skin blackened and cracking. When evenly roasted, place peppers inside a paper or plastic bag and close for about 15 to 20 minutes. Take peppers out and carefully remove skins. It's sometimes easier to do this under running water. Remove seeds and stem. Cut peppers into small strips.
3. Add poblano peppers to soup and simmer for another 15 to 20 minutes stirring occasionally.
NOTE: 1) If fresh poblano peppers are not available, use 1 4 oz. can of Roasted green chiles instead.
