I pulled these great poblanos and bell peppers form my garden and smoked them right up for this chowder. Smoky creamy spicy poblano soup will warm you right up on a cold fall or winter day. The ratio of ingredients is what is i mportant in this recipe, so you can scale it up and down as you see fit.
- 2 cups white diced onion
- 6 poblano or bell peppers
- 2 cups corn kernels
- chicken broth
- half and half or heavy cream
- 2-3 cups chicken broth
- 4 tablespoons butter
- Salt & Pepper to taste
First get the peppers smoked. I used my little electric smoker setup for about 2 hours at low (140-150 degrees) heat until they got all wrinkly. This is for a quadruple sized batch of chowder. The whole house smells of smoked peppers making this great chowder! You can cheat and broil them in the broiler if you dont have time to smoke them. 3-4 minutes per side in the broiler should do it, just get them all wrinkly and turn them so they don’t burn.
Once all wrinkly, place them in a brown paper bag for about ten minutes. Once they sweat for 10 minutes, peel off the skin and slice or chop the meat for the chowder.
Brown the onions in butter then add all of the solid ingredients to the pot.
Now add enough chicken stock to come up 3/4 the way up your solid ingredients, then add half and half or heavy cream ( If you like it really thick) and simmer. Salt and pepper to taste!