So, my friend Sarah SWEARS by this Poblano Corn Chowder with Shrimp recipe from Epicurious. I was complaining to her that I should have started this blog in the wintertime because I love making soups so much and this is definitely not soup season, and she demanded I make it. Apparently it is a bit of a "thing" amongst her Chicago crew, and I can't say I'm surprised. I mean, any kind of chowder is awesome - add summer corn and poblano peppers, and you're golden!
I finally got around to making this last night, and, with a few adjustments from the original recipe, it is officially my dream soup. I subbed out shrimp for a roast chicken, added sweet potatoes and jalapeño, and I roasted the veggies to add some depth to the flavor. And, since it makes 12 servings, I can and will be happily eating this for days. If you're a soup addict like I am, this is the perfect recipe for you to keep eating your fave soups through the summer.
Roast Poblano Corn Chowder with Chicken and Sweet Potato
Adapted from Epicurious
- 2 cups cooked chicken, shredded
- 6 tablespoons olive oil
- 2 poblano peppers, seeded
- 1 jalapeño (optional - only if you like spice)
- 3 celery stalks
- 1 white onion, peeled and quartered
- 1 sweet potato, peeled and diced
- 1 16 oz bag frozen corn
- 2 14 oz cans creamed corn
- 2 cups chicken broth
- 1 cup half and half
- 2 tablespoons flour
- 1/2 cup cold water
- 2 teaspoons sugar
- 1/2 cup chopped cilantro
Mix flour and water together and set aside. Preheat oven to 450. Toss poblano and jalapeño peppers in enough olive oil to coat and place on a baking sheet if you own two, or wrapped in tin foil if you don't. Toss sweet potato and frozen corn in enough olive oil to coat and place on baking sheet. Roast veggies for 10 minutes. Use food processor (or do by hand if you don't have one) to chop up peppers, onion, and celery together very small. Sautee mixture in 2 tablespoons olive oil in a large pot until fragrant, about 3 minutes.
Add roast sweet potato and corn, creamed corn, chicken broth, half and half, and sugar to pot and bring to a boil. Reduce to a simmer and slowly mix in flour + water mixture to thicken. Add chicken and let simmer for 10 minutes. Garnish with cilantro and serve.