Last summer we got so many poblano peppers that I needed to find something to do with them. I found this recipe, fell in love with it, and was excited to make it again when we got poblano peppers from the farm. Unfortunately I’m still waiting for those peppers! I didn’t think I could wait until next summer, especially since it’s a nice hearty soup for winter, so I made it anyway.
To enhance the flavor, I roasted the chopped chiles and thawed frozen corn before adding them to the slow cooker.
- Toss the chiles and thawed corn with 1 Tablespoon olive oil and toss to coat.
- Place in a single layer in a roasting pan and bake at 375 degrees F for 30 minutes.
Poblano corn chowder
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| Slow cooker goodness |
Source: Adapted from Key Ingredient
Serves: 6-8
Ingredients
4 cups chicken broth
1 Tablespoon sugar
2 cans (about 14.5 ounces each) cream-style corn
1 large potato, diced small (about 2 cups)
2 large poblano chiles, seeded and diced (about 2 cups)
1 package (10 ounces) frozen whole kernel corn, thawed
2 boneless, skinless chicken breasts
2 links of chorizo sausage (about 1/2 pound), casing removed and crumbled
1 cup cream (light, heavy, or soy)
1/4 cup chopped fresh cilantro leaves
Directions
1. Stir the broth, sugar, canned corn, potato, chiles, thawed corn, and sausage in a 6-quart slow cooker. Place chicken breasts in slow cooker.
2. Cover and cook on high for 1 hour, then turn down to low for 4-5 hours (or until chicken is cooked through).
3. Remove chicken breasts, shred, and return to slow cooker. Stir in the cream and cilantro. Enjoy!
Kara Cooks and Eats 