Sunday, February 24, 2008

Roasted Corn Poblano Chowder

I found this recipe in The Whole Foods Market Cookbook. It tastes almost cheesy and is creamy good. I found a very similar recipe on line at in their CopyCat area. Here's the "close" one:

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 for 30 minutes. Add the salt and cayenne pepper.

Note: I couldn't find poblanos here in Utah. Looking on line, I found poquillo's could be substituted. They worked just fine.

The cookbook gives 130 calories per cup. provides the information to the side here, probably based on 6-8 servings to the recipe. As good as it is, I'd say "double it". You won't want to stop at just a cup.

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