{"id":1020,"date":"2011-03-30T14:08:22","date_gmt":"2011-03-30T18:08:22","guid":{"rendered":"http:\/\/journeythru.wordpress.com\/?p=1020"},"modified":"2024-05-16T11:41:29","modified_gmt":"2024-05-16T15:41:29","slug":"corn-poblano-chowder","status":"publish","type":"post","link":"https:\/\/amyhood.biz\/site\/corn-poblano-chowder\/","title":{"rendered":"Corn Poblano Chowder"},"content":{"rendered":"

I used to LOVE the Corn-Poblano Chowder from Whole Foods (recipe below).\u00a0 What am I saying, I still do… but it is loaded with fat and calories, and is also not vegan or gluten-free… not exactly fitting the lifestyle I would like to have, not to mention it makes me sick an hour or so after I eat it. For months now I have wanted to attempt to recreate the chowder and have it come remotely close.
\nHere is the original recipe:<\/p>\n

Whole Foods Roasted Corn Poblano Chowder
\nServes 6 to 8<\/p>\n

3 medium poblano peppers
\nOlive oil for roasting peppers
\n4 tablespoons butter, divided
\n1 stalk celery, sliced thin
\n2 large cloves fresh garlic, chopped
\n1 medium yellow onion, chopped
\n1\/4 cup plus 1 tablespoon all-purpose flour
\n6 cups vegetable stock
\n2 cups whole milk (or half & half)
\n1 1\/2 pounds new potatoes, washed and diced unpeeled (or Yukon Gold)
\n1 (16-ounce) package frozen corn kernels
\n1\/2 cup roasted red peppers (in jar), chopped
\nSalt to taste
\nCayenne pepper to taste<\/p>\n

* Lightly coat poblano peppers with olive oil and place on pan for roasting. Place pan under oven broiler until peppers are charred (about 5 minutes); turn over and char other side.
\n* Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Allow peppers to sit for 10 minutes.
\n* Remove steamed peppers. Set aside to cool. Peel, remove stem and seeds, and chop.
\n* In a large, heavy soup pot, melt 2 tablespoons butter over medium-high heat. Add celery, garlic and onions and cook till translucent, about 5 minutes.
\n* Add remaining 2 tablespoons butter till melted. Reduce heat to low. Stir in the flour to make a roux. Cook for 5 minutes, stirring often, careful not to let the flour scorch.
\n* Turn up heat to medium-high and slowly add the vegetable stock, stirring constantly to prevent lumps. Add milk.
\n* Bring mixture to a rolling simmer and cook for 5 minutes, stirring frequently.
\n* Add the potatoes, poblanos, corn and red peppers.
\n* Adjust heat to a slow simmer and cook uncovered for 30 to 45 minutes, stirring occasionally.
\n* Season with salt and cayenne pepper; serve.
\n– Whole Foods Market<\/p>\n

Nutritional information per serving: 362 cal., 12 g fat (7 g sat), 29 mg chol., 57 g carb., 11 g pro., 6 g fiber, 595 mg sodium<\/p>\n

Today I made the first attempt, and no… the recipe will not be posted here, yet.\u00a0 It needs work.<\/p>\n

\"\"<\/a>

Corn Poblano Chowder Attempt 1<\/p><\/div>\n

First, I roasted the poblanos last month when I was going to make my attempt, and due to lack of time I froze them after roasting and chopping.\u00a0 This bumped up the heat a bit so my chowder is a bit on the “call the fire-department” side, in a sweet-heat kind of way.<\/p>\n

Second, it’s too sweet.\u00a0 This seems odd after saying how much heat is packed in it.\u00a0 I am the first to love sweet-heat, but this is too sweet and I know why…\u00a0 I used leeks in the base mire poix because I wanted to try to not use potato and wanted to see what the leeks would do to the flavor.\u00a0 I think they added a bit to the sweetness, while the potato would have dulled down both the heat and the sweetness.\u00a0 Trouble is, I want to try to hang on to the leeks… I like the flavor they added to the broth.<\/p>\n

Third, it’s too runny.\u00a0 for my first attempt I eliminated the butter-flour mixture, and the whole milk, and used a container of So Delicious Plain Coconut Yogurt <\/a>instead of the roux and So Delicious Coconut Creamer<\/a>, thinned with vegetable broth, instead of the milk.\u00a0 It’s going to need the roux.\u00a0 I think arrowroot flour and Earth Balance<\/a> will be the base for my next attempt… and I will use coconut milk instead of the creamer.\u00a0 This may help with the sweetness, also.<\/p>\n

Overall, it is good.\u00a0 I am freezing half of it to eat a few weeks from now, but will eat this half the next few days\/nights for lunch and dinner with a slice of gluten-free whole grain (not vegan) bread from Udi’s…<\/a> to help with the heat.<\/p>\n

Over-all not a bad first attempt, but I am glad I am alone to eat it.\u00a0 And (bonus) it is much healthier than the Whole Foods counterpart, even if it’s not as creamy-dreamy.<\/p>\n

Any thoughts on how to keep the carbs down (no potato) and help balance the sweet of the corn and coconut milk?<\/p>\n","protected":false},"excerpt":{"rendered":"

I used to LOVE the Corn-Poblano Chowder from Whole Foods (recipe below).\u00a0 What am I saying, I still do… but it is loaded with fat and calories, and is also not vegan or gluten-free… not exactly fitting the lifestyle I would like to have, not to mention it makes me sick an hour or so […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[29,187],"tags":[33,34,31,35],"class_list":["post-1020","post","type-post","status-publish","format-standard","hentry","category-healthy-living","category-work-thoughts","tag-corn-poblano-chowder","tag-gluten-free","tag-vegan","tag-whole-foods"],"yoast_head":"\nCorn Poblano Chowder - Amy Hood<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/amyhood.biz\/site\/corn-poblano-chowder\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Corn Poblano Chowder - 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