poblano and corn chowder

[rubychan]

hey all...
i was in San Antonio a while back and had the most wonderful soup at a local resturant... it was a poblano and corn soup.. it was SO VERY VERY VERY good... does anyone have a good recipe for this? I think the name of the resturant was Paloma Blanca ( not sure though)...
any help will be greatly appreciated.
Thanks,
Chandra

[rubychan]

okay i have been looking around on the internet (thank god above for google... i think i have literally googled everything under the sun) and i found this recipe from cooking light...
you all may be interested:

Poblano Corn Soup with Salsa Verde

RECIPE INGREDIENTS


2 large poblano chiles (about 8 ounces)

2 teaspoons butter or stick margarine, divided

1/2 cup chopped onion

1 garlic clove, minced

1/2 cup evaporated fat-free milk

2 tablespoons cornstarch

2 (10-ounce) packages frozen whole-kernel corn, thawed

4 cups Chicken Stock (see recipe) or 2 (16-ounce) cans fat-free, less-sodium chicken broth

1/4 cup (2 ounces) 1/3-less-fat cream cheese

3/4 teaspoon salt

1/4 teaspoon black pepper

7 tablespoons Salsa Verde (see recipe)



RECIPE METHOD


Preheat broiler. Place chiles on a foil-lined baking sheet, and broil 10 minutes or until the chiles are blackened, turning occasionally. Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes. Cut into 1/2-inch pieces; set aside.


Heat 1 teaspoon butter in a small skillet over medium heat. Add onion and garlic; saute 5 minutes. Remove from heat.


Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.


Heat 1 teaspoon butter in a large saucepan over medium-high heat. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes. Add Chicken Stock, and bring to a boil. Stir in chiles, cream cheese, salt, and pepper; reduce heat, and cook for 5 minutes or until cheese melts. Serve with Salsa Verde.


Serving size: 1 cup soup and 1 tablespoon salsa.

[Canice]

I made one I liked...I'm pretty sure it'sthe first one, from Whole Foods' cookbookbook. The second is from the BB. Or you could write into Bon Apetit's "RSVP" column and ask them to get the recipe!


Roasted Corn Poblano Chowder
Serves 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 fro 30 minutes. Add the salt and cayenne pepper.

PER 1-cup serving: 130 calories, Carb: 22g; Fat 2.5g

Corn Chowder (Southwestern )

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium ears of corn
1 tablespoon butter
1 medium onion -- 1/4" dice
1/2 large red bell pepper -- 1/4" dice
2 sprigs fresh thyme -- leaves removed and chopped
1 teaspoon cumin
1/8 teaspoon turmeric
1 clove garlic -- minced
1 pound yukon gold potatoes -- peeled and diced
3 cups chicken stock
kosher salt
fresh ground black pepper
3 roasted poblano peppers -- peeled,seeded and chopped
2 teaspoons cornstarch, dissolved in 2 tablespoons
water
1 cup half and half
2 tablespoons minced fresh chives or cilantro
2 slices cooked bacon -- crumbled

Cut kernels from corn cobs and place in bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.

Heat a 3-4 quart heavy sauce panover low heat and add the butter. Saute onion, bell pepper, thyme, cumin and turmeric, stirring occasionally with a wooden spoon, for about 6 minutes. Add garlic, and saute an additional 2 minutes, until onion and pepper are tender but not brown.

Add the corn kernels, potatoes, and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season with salt and pepper. Add poblano peppers.

Stir the cornstarch mixture and slowly pour into the pot, stirring constantly. As soon as the chowder has come back to aboil and thickened slightly, remove from heat and stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat; don;t let boil. Ladle into cups or bowls and sprinkle with chives and crumbled bacon.

Source:
"adapted from 50 Chowders by Jasper White from recipelink.com"
Yield:
"7 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 323 Calories (kcal); 13g Total Fat; (34% calories from fat); 9g Protein; 45g Carbohydrate; 33mg Cholesterol; 1737mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

[Middydd]

Originally posted by Canice

Corn Chowder (Southwestern )



I've made the Southwestern Corn Chowder recipe and it is excellent!! Makes you look like a restaurant chef.

I've also made Jasper White's recipe for Baked Beans. Very good.

[Mary Ann]

Since I'm the one who originally modified and posted the Southwestern Corn Chowder recipe, I'll have to agree with Middydd's review:D :D :D

I've used fat-free half and half without a problem, if you'd like it lighten it.

[jjsooner73]

Though not a chowder, this Spicy Sweet Corn and Poblano soup is one of my favorites.

http://www.epicurious.com/recipes/recipe_views/views/14186?saved_to_box=y

[Middydd]

Originally posted by Mary Ann
Since I'm the one who originally modified and posted the Southwestern Corn Chowder recipe, I'll have to agree with Middydd's review:D :D :D

I've used fat-free half and half without a problem, if you'd like it lighten it.

Thanks for posting it!! It's one of those recipes that has a perfect balance of ingredients. All this talk about corn chowder I now have a craving for it.