Potato Corn Chowder with Roasted Poblanos

Potato Corn Chowder with Roasted Poblanos Recipe

Potato Corn Chowder with Roasted Poblanos is truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.

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Tired of moving all day to make the atmosphere look listless. The high nutritional content of Potato Corn Chowder with Roasted Poblanos will be a generator of your family atmosphere.

Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Potato Corn Chowder with Roasted Poblanos?

Ingredients: 

• 8 ears of corn, corn removed
• 5 Yukon potatoes, diced
• 6 strips of bacon, diced
• 1 large shallot, diced
• 2 large poblano, roast then diced
• 2 teaspoons of cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of salt
• 1/4 teaspoon pepper
• 2 cloves of garlic, chopped
• 3 cups of vegetable broth
• 3 glasses of water
• 1 cup of coconut milk
• 1/4 cup of fresh coriander
• 2 lime juice
• 2 avocados, sliced

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After preparing all the necessary ingredients as above. Let's start making Potato Corn Chowder with Roasted Poblanos. Please follow the steps below:

Instructions:

• Turn on two stoves on the medium stove and place the poblanos directly above the burner
• Bake until all sides of the poblano are scorched, about 3 minutes each side
• Lift and sit to cool
• Using a knife gently remove scorched skin from poblano, then cut poblano and set aside
• Heat a large skillet to medium heat
• Add bacon, cook for 7 minutes until slightly crispy
• Remove the meat from the pan and place it on paper-coated tissue to dry the oil
• Empty the bacon from the pan and place the pan again on the stove
• Add the shallots to the pan immediately and stir-fry for 2-3 minutes until the onions are transparent.
• For a large crockpot, add corn, ground cumin, smoked peppers, salt, cloves of garlic, potato Yukon, bacon, onion, poblano, vegetable broth, and water
• Place the cover and cook on high temperature for 4 hours
• Using a spoon, add 2 cups of soup from the crockpot to the blender or food processor
• Then add coconut milk to the blender
• Turn on high and blend until a smooth mixture and coconut milk are added
• Add the mixed coconut milk mixture back to the crockpot together with fresh coriander and lime juice. Stir and cook for 10 minutes
• Place the avocado and coriander leaves on top
• Potato Corn Chowder with Roasted Poblanos is ready to be served!

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This is a simple guide to making Potato Corn Chowder with Roasted Poblanos re-warm your family's atmosphere. Hope it is useful, thank you.

Reference : www.joyfulhealthyeats.com