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Spicy Roasted Poblano and Potato Chowder
PAIR WITH
Quinoa, Apple, and Cheddar Muffins
(PAGE 171)
Blue Corn and Maple Skillet Bread
(PAGE 152)
Cream, potatoes, and broth balance the spiciness of the glossy, dark green poblanos in this soup, but keep in mind that heat varies greatly from chile to chile. I recommend tasting each roasted chile as you peel it, and adjusting accordingly; you may not want to use them all if you’ve got an extra-spicy batch. Extra roasted poblanos can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Try them on nachos or as a topping for burgers!
The sweetness of the apple and cheddar muffins on
page 171
or the corn and maple skillet bread on
page 152
will counter the spiciness of this chowder well
.
SERVES
4 TO 6
ACTIVE TIME
25
MINUTES
TOTAL TIME
45
MINUTES
3 medium poblano chiles
2 Tbsp unsalted butter
1 large yellow onion, finely chopped
2 celery stalks, thinly sliced
4 medium garlic cloves, minced
1 Tbsp chopped fresh oregano or 1 tsp dried Mexican oregano
4 cups [960 ml] vegetable or chicken broth
(see page 17)
2 lb [910 g] baking potatoes (about 3 medium), peeled and thinly sliced
3 Tbsp masa harina or fine cornmeal
1 cup [240 ml] heavy cream
Sea salt
Freshly ground black pepper
1 cup [140 g] grated Monterey Jack cheese
1.
Adjust the oven rack so that it is 6 in [15 cm] below the heating element, and preheat the broiler.
2.
Place the poblanos on a small, heavy baking sheet.
Broil, turning with tongs once, until the skins are blackened all over, 10 to 12 minutes.
3.
Melt the butter in a large soup pot or Dutch oven over medium heat.
Add the onion and celery and sauté until the onion is translucent, about 4 minutes.
Add the garlic and oregano and sauté until fragrant, about 45 seconds.
Add the broth and potatoes, cover, and bring to a simmer.
Reduce the heat to low and continue simmering while you prep the chiles.
4.
Remove and discard the stems and seeds from the chiles.
Scrape off and discard the blackened skins from the chiles with a butter knife.
(It’s fine if there are a few blackened bits left; just do your best to get most of them off.) Chop the chiles and add them to the soup pot.
Cover and simmer over low heat, stirring frequently, until the potatoes are fall-apart tender, about 15 minutes.
(The potatoes will start out in whole pieces, but they will break up as they cook.)
5.
Place the masa in a medium bowl and gradually whisk in the cream.
Add the mixture to the soup and cook, uncovered, until thickened and bubbly, about 5 minutes.
Season with salt and pepper.
6.
Ladle the soup into bowls and sprinkle with the grated cheese.
Serve immediately.
GET AHEAD:
Roasting and peeling poblano chiles requires a few minutes; you can opt for jarred roasted poblanos to save time.
The cooled soup (without cheese) can be stored in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat very gently. (See the Get Ahead note on page 85 about the texture of frozen and reheated chowder.)