Poblano Chowder
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
2-1/2 pounds poblano chiles, seeded and chopped
2 large onions, chopped
3 garlic cloves, minced
1 potato, peeled and thinly-sliced
3 Tbsp. vegetable oil
4 cups chicken stock
6 ears of fresh, sweet corn
1 cup cilantro leaves, chopped
salt and freshly ground black pepper to taste
Instructions:
In a heavy Dutch oven, saute the peppers, onions, garlic and potato in vegetable oil until they are softened. Add the stock and bring to a boil. Cook gently until the potatoes are very soft. Mash the vegetable in the soup with a potato masher, or blend with a handheld mixer.(If you prefer a smooth texture for your soup, allow soup to cool slightly and then puree in a blender or food processor.)
Cut the corn kernels off the cob and scrape the cob juice into the soup. Add the corn kernels and bring the soup to a boil, stirring frequently. When the soup reaches a boil, immediately turn off the heat. Serve as soon as possible in bowls with your favorite bread. Top with a garnish of chopped cilantro leaves. Add salt and black pepper to taste.
Yields 6 servings.