Potato Poblano Soup aka Corn Poblano Chowder
3-4 Yukon Gold potatoes, cubed, cooked
1/2 yellow onion, diced
1/2 roasted poblano pepper, diced
1 can diced green chilis
1/2 cup frozen corn (or fresh) kernels
1 clove garlic
2-3 celery stalks, diced
2 cups chicken broth
1 cup 1/2 and 1/2
1/4 - 1/2 cup of sour cream
cilantro for garnish
Boil potatoes until tender, about 5 minutes with salt
While potatoes are boiling, sautée onions 2-3 minutes. Add celery, diced. Cook another 2 minutes. Add garlic, sauté until fragrant. Then add the diced chilis and roasted poblano and corn. Add 2 cups of chicken broth. Cook to use just under a boil until potatoes are done. There will not be a lot of broth.
When potatoes are done, drain, then add to the soup mixture. Mash the mix with a potato masher but leave some potatoes in tact. You are just mashing enough to create a thickening for the soup. Add the cream, turn up the heat a bit. When soup is hot, add the sour cream and gently stir that in with a whisk. I sometimes use my potato masher to stir the soup (It’s a really cool masher from Pampered Chef that I can easily use to stir.)
You can add more broth if you like your soup to be a bit thinner. Add salt to taste. I tend to not add too many seasonings to my soups, but if you want a southwestern feel, go for it.
Garnish with cilantro. Cheese might be nice too!
Notes: of course, double the recipe if you like. Soup can be spicy depending upon where you find your poblanos. The variety I found at the farmers market this past summer were very hot. I roasted, diced, and froze them and I get to use them throughout the winter which I love! Red peppers, carrots and more can be added!