This is a really nice soup with just enough warmth to soothe your soul. It is gentle. You need not worry about it being too spicy. It contains wonderful ingredients and has a rich taste. Serve Roasted Poblano Pepper and Corn Chowder as a meal or to compliment a meal. It is so good that the people at your table are likely to eat the entire pot of soup in one setting.
Double or triple the recipe to serve it to a crowd. This is a terrific soup to serve to a group.
- 1-2 Tbsp butter
- 1 onion, diced
- 1 ½ -2 cups vegetable or chicken broth
- 2 red potatoes, diced with skin on
- ¼ tsp cumin
- 1/8 tsp red pepper
- 1 tsp salt
- 2 14.5 oz cans cream style corn
- 1 can evaporated milk
- 8 oz. cream cheese, cut in pieces
- 1 large poblano pepper, roasted, peeled, and diced*
* To roast the pablano pepper: Cut off the top of the pepper and take out all of the seeds. Place on a foil-lined baking sheet about six inches under broiler. Broil on each side for about 5-6 minutes. The skin should be blistered. Remove the pepper from oven and wrap it in the foil. Put the foil/pepper in a zip-topped bag and let it rest for at least 10 minutes. When you're ready to make the soup, unwrap the foil and peel the skin off of the pepper. Then dice the pepper pulp.
Melt butter in soup pot, add onion, and sauté until tender. Add 1 ½ cup vegetable or chicken broth and diced red potatoes and seasonings. Bring to a boil and simmer for 10-12 minutes until the potatoes begin to get tender. Add the cream corn and evaporated milk. Simmer another 10-12 minutes. Add the cream cheese and the diced poblano pepper. Stir and heat until the cream cheese is melted, and the soup is hot (but not boiling). Serve this soup with tortilla chips or a good crusty artisan bread.
This soup will become a favorite!