Gluten Free Roasted Poblano Creamy Corn Chowder
 
Prep time
Cook time
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End a long day with this soothing and slightly spicy Gluten Free Roasted Poblano Creamy Corn Chowder. And then enjoy it day after day after day because it just keeps getting better.
Author:
Recipe type: Soups
Serves: 6-8 servings
Ingredients
  • 3 tablespoons olive oil
  • 1 poblano pepper
  • 1 small onion, peeled and roughly chopped into about 6 large pieces
  • 4 medium russet potatoes, washed, peeled (optional) and cut into bite sized pieces
  • salt and pepper for seasoning
  • 1 quart chicken stock (vegetable broth for vegetarian option)
  • 2 cloves garlic
  • 4 tablespoons butter
  • 8 oz. package of mushrooms, chopped
  • 1 cup diced celery
  • ¼ cup white rice flour
  • ⅓ cup white wine
  • 1 small can mild green chilis
  • 2 cups heavy cream
  • 4 oz. cream cheese
  • ¾ teaspoon salt
  • 1 cup frozen corn
  • Optional toppings: sour cream, shredded cheese, bacon bits (non-vegetarian), cilantro, tortilla chips, pickled jalapenos, etc.
Directions
  1. Preheat oven to 425 degrees. While oven is heating, prepare roasting veggies by chopping onion and cutting potatoes. Spray a pan with cooking spray and scatter onions and potatoes. Place poblano pepper on pan. Drizzle veggies with olive oil. Generously season with salt and pepper. Toss to coat all veggies and roast at 425 for 30 mins.
  2. Remove pan from oven and allow veggies to cool for 5 minutes. Carefully peel skin from pepper and remove stem, core, and seeds. Place remaining pepper, onion, chicken stock, and garlic in a blender. Blend until smooth. Reserve potatoes for later.
  3. In a large pot, melt butter over medium heat. Once pan is hot enough that drop of water sizzles, add chopped mushrooms and celery. Season with a few shakes of salt and pepper. Saute in butter for 5 mins. Add flour and stir until coated. Add wine and stir until a paste forms. Slowly add blended stock and stir vigorously. Bring to a boil and stir for 5 mins. Add cream, chilis, cream cheese, and ¾ teaspoon salt. Stir until cream cheese is completely melted (you may need to whisk to completely melt).
  4. Bring pot to a simmer and cook uncovered for 30-45 minutes until thickened. Add potatoes and frozen corn. Warm through and serve with desired toppings.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-roasted-poblano-creamy-corn-chowder/