Name: Spicy Roasted Poblano and Potato Chowder
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: Sea salt; 4 cups [960 ml] vegetable or chicken broth; 2 Tbsp unsalted butter; 4 medium garlic cloves, minced; 3 Tbsp masa harina or fine cornmeal; 1 large yellow onion, finely chopped; 1 cup [240 ml] heavy cream; 2 celery stalks, thinly sliced; 1 Tbsp chopped fresh oregano or 1 tsp dried Mexican oregano; 1 cup [140 g] grated Monterey Jack cheese; 3 medium poblano chiles; Freshly ground black pepper; 2 lb [910 g] baking potatoes (about 3 medium), peeled and thinly sliced

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

Cream, potatoes, and broth balance the spiciness of the glossy, dark green poblanos in this soup, but keep in mind that heat varies greatly from chile to chile. I recommend tasting each roasted chile as you peel it, and adjusting accordingly; you may not want to use them all if you’ve got an extra-spicy batch. Extra roasted poblanos can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Try them on nachos or as a topping for burgers!