Mexican Poblano Corn Chowder
Smoked Mac and Cheese is a creamy, cheesy pasta side dish with crispy crumb coating on top. Make this recipe in a wood fire smoker, pellet smoker, or electric smoker!
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Ingredients
8 medium ears corn
4 tbsp butter
1 yellow onion, diced
2 ribs celery, diced
2 poblano peppers, seeded and finely chopped
4 cloves garlic, minced
1 tsp salt
1 tsp Mexican oregano
1 bay leaf
1 lb yellow potatoes, peeled and cut into 1/2 pieces
3 cups whole milk
1 cup heavy cream
1 tbsp ancho chile powder (or chile powder of choice)
Garnish
1/2 cup cilantro, chopped
1/2 cup Mexican crema or sour cream
1/2 cup crumbled cotija cheese
Lime wedges
Instructions
On a medium hot grill or hot grill pan, char the corn all over, 12-15 minutes. Set aside until cool enough to handle.
Turn a small dipping sauce bowl over and place in the bottom center of a large bowl. Position each ear of corn lengthwise on the small bowl and slice the corn kernels off each cob, scraping the cob with the knife to extract any juices. Repeat with all ears of corn.
Cut 3-4 bare corn cobs in half, discarding the rest. Set the corn kernels and cobs aside.
In a Dutch oven or soup pot over medium heat, melt the butter. Add the onion, celery, poblano, garlic, salt, oregano, and bay leaf. Cover and sweat the vegetables, stirring occasionally, until the onion softens, about 6 minutes.
Remove lid. Add the corn kernels and cobs, potatoes, milk, cream and ancho powder (or chile powder of choice). Bring to a boil, cover, and lower the heat to simmer. Cook, stirring occasionally, about 25 minutes. Test potatoes with fork to be they are tender yet cooked. Carefully remove and discard the cobs and bay leaf.
Transfer 2 cups of the soup to a blender and purée until smooth. Be careful and leave gap in lid to let steam out and cover with towel.
Stir the thick puréed soup back into the pot of remaining soup to thicken. Season with salt and the ancho chile powder to taste.
Divide into soup bowls and garnish with the cilantro, Mexican crema, cotija cheese crumbles and additional ancho chile powder. Serve with lime wedges.
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Extra- Corny Corn Soup | Kenji's Cooking Show
The key to great corn soup is extracting as much flavor from the corn as you can:
In this video, I make corn soup on the stovetop, but the recipe is essentially the same as the pressure cooker version I linked above. If you prefer corn chowder with potatoes to straight up corn soup, here's a recipe for that:
How to make PANERA'S | Summer Corn Chowder
This delicious, vegetarian Seasonal soup is a huge hit on Panera Bread's menu and is also a request video! You can't always get it on Panera's menu but you can always get it right here! Join me as I show you this Do-It-Yourself version of Panera's Summer Corn Chowder. Thanks for watching, y'all. Love you and make it an awesome day!
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How To Make Mexican Street Corn and Soup Dumplings - MìLà
How to make Mexican Street Corn and XLB in just 10 minutes? A quick and easy recipe that's delicious and full of flavor????????????
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