Roasted Poblano Corn Chowder

I knew back in the summertime when the weather was warm, that freezing the sweet and juicy summer corn would definitely be worthwhile as we are deep into winter and knee deep in snow.

I made a pot of hearty roasted poblano corn chowder, thickened with potatoes and coconut milk, using some of my stash of summer corn from the freezer. The corn kernels are so sweet and plump, that they burst as you bite into them. Serve this smoky slightly spicy soup with a hunk of bread on the side. It is filling enough to be a main dish.

How to Make Roasted Poblano Corn Chowder

Toss corn and pepper with olive, oil, salt and pepper. Spread corn on a parchment lined sheet pan and place the pepper on a piece of aluminum to roast right on the rack.
When the pepper is roasted, place in a bowl and cover for 10 minutes before rubbing off the skin, remove the seeds and chop.
Sauté onions followed by the potatoes and garlic in a pot on the stove.
Add corn, peppers, coconut milk and veggie broth to the pot and simmer until the potatoes are tender.
Serve with sliced green onions and bread.

If you don’t have fresh corn, you can use frozen or canned corn.

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Roasted Poblano Corn Chowder

Smoky and spicy soup, thickened with potatoes and coconut milk.

Course Soup

Ingredients

4 ears corn, shucked
1 poblano pepper
2 tbsp olive oil
1½ tsp kosher salt
1 tsp black pepper
1 white onion, roughly chopped
2-3 (about 1 cup) yukon gold potatoes, diced
2 garlic cloves, minced
1 – 14 ounce can coconut milk
2 cups vegetable broth, low sodium
1 green onion, thinly sliced
flaky sea salt and black pepper

Instructions

Preheat the oven to 400°F.
Cut the kernels off the ears of corn and place evenly on a parchment lined sheet pan. Toss corn and the whole poblano pepper with 1 tablespoon olive oil, 1 teaspoon salt and ½ teaspoon black pepper.
Place the sheet pan in the oven with the poblano pepper next to it on a piece of aluminum foil right on the rack. Roast the corn and the poblano pepper for 30 minutes. Flip the poblano pepper over halfway through roasting. The corn should be bright yellow and golden. (reserve ⅓ cup corn for garnish.) The pepper will be wrinkled and bubbled.
Put the pepper in a bowl and cover it. Wait 10 minutes before rubbing off the skin using a towel. Remove the seeds and roughly chop the pepper.
In a large saucepan over medium heat, add 1 tablespoon olive oil. Sauté the onions until they start to soften, about 3-4 minutes. Then add the potatoes and continue sautéing for another 2-3 minutes. The potatoes should begin to break up. Add the garlic, cooking for 30 seconds more until fragrant.
Add the corn and peppers to the pan with the coconut milk, vegetable broth and ½ teaspoon salt and ½ teaspoon black pepper. Bring to a simmer for 10-12 minutes until the potatoes are tender and cooked through.
Carefully transfer 75% of the soup to a blender to puree. Then pour it back into the pan to reheat.
Divide the soup into bowls and garnish with the reserved corn and sliced green onions. Season to taste with flaky sea salt and black pepper.