Corn and Pablano Chowder!
By: Kecia’s Flavor Breakthrough! / KeciasKreations
I grew pablano peppers in my garden this year! A lot of different peppers, really. I love pablanos though. They really have a nice flavor and are on the mild side for heat. Perfect for stuffing, and wonderful for soups and chili, they hold up really well when cooked for a long time. When using for recipes such as salsa, it is better to roast and peel them. This is going to be such a flavorful dish I truly think my husband will love it even though it is meatless! Shhhhh!!!
- 1 tbsp. olive oil
- 1 yellow onion, chopped
- 2 pablano peppers, seeds removed and finely diced
- 1 hot cherry pepper finely diced (optional and adj. for however you hot you like it)
- 2 cloves garlic, minced
- 1 medium russet potato, peeled and cut into small cubes
- 1 16 oz. package frozen corn kernels or two cups fresh
- 4 cups vegetable stock
- 1 cup diced tomato
- ½ tsp. ground cumin
- ½ tsp. ground chipotle
- 1 tsp. Ancho chili powder
- 1 tsp. oregano
- Salt and pepper to taste
- 1 package cream cheese, cut into cubes and softened
- ½ cup shredded sharp cheddar cheese
In a large pot heat olive oil. Add the onion and peppers. Cook until peppers start to soften and the onion becomes slightly translucent. Add the garlic and cook an additional minute. Add the potatoes, corn vegetable stock, tomato cumin, chipotle, ancho and oregano. Bring to a boil, reduce heat, cover and simmer for 20 to 30 minutes until potatoes are soft. Taste and add salt and pepper to your taste. Add the cream cheese cubes slowly, stirring continuously until melted, add the cheddar the same way.
Ladle into bowls and garnish with some fresh cilantro or chopped fresh chives if you wish, serve hot with crusty bread if desired.
Note: This really did turn out much better than I even expected and my Honey really did enjoy it!