It’s like a green chile tamale in soup form.
So good and creamy.
Elise Bauer
It’s chile season!
Elise Bauer
It’s like agreen chile tamale, in soup form.
That said, with this recipe, you could easily use canned green chiles.
But do wait until the end, when you are serving the chowder.
Elise Bauer
The amount of chiles you use depends on how hot they are and your tolerance to heat.
Poblanos are considered a mild green chile, like Anaheims or mild Hatch green chiles.
But sometimes you get a hot batch.
Elise Bauer
So, see to it to taste the chiles for heat before putting them in the soup!
If they are too mild for your taste, include some of the seed pod.
Although I’ve specified poblanos, any Mexican mild green chile will work with this soup.
Elise Bauer
you’re free to roast them on a grill or under a broiler.
Just confirm they get blackened all over.
Then put them in a bowl, cover the bowl, and let them steam.
Elise Bauer
Cut them open, remove and discard the stem, seed pod and inside veins.
Roughly chop the chiles and set aside.
Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat.
Elise Bauer
Once the butter is melted, add the onions and the celery, stir to coat with the butter.
Once the onions and celery are beginning to brown, add the garlic and cook for a minute more.
Add the potatoes and the stock to the pot.
Elise Bauer
Add the bay leaves, cumin, oregano, and salt.
Increase heat and bring to a simmer.
Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.
Elise Bauer
Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through.
Add the chopped roasted poblanos to the pot.
Remove the bay leaves.
Elise Bauer
Stir in the cream.
Add black pepper, more or less to taste.
To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.
Elise Bauer
Elise Bauer
