Grilled Corn and Poblano Chowder
Cheesy Tortillas
Ingredients
- 4 ears corn, shucked
- 2 poblano peppers
- 3 Tbsp butter
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 1 (32-oz) carton chicken broth (or use vegetable broth)
- 3 cups frozen cubed hash browns
- 1 Tbsp ground cumin
- 1 cup heavy cream
- ¼ cup chopped fresh cilantro
Instructions
- Preheat grill or grill pan to medium-high heat. Grill corn and peppers 3 to 4 minutes per side or until charred. Remove kernels from cobs; discard cobs. Seed and finely chop peppers.
- Meanwhile, melt butter in a Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until tender. Add flour; cook, stirring, 2 minutes. Gradually stir in broth, hash browns, and cumin; bring to a boil, reduce heat, and simmer 10 to 15 minutes or until potatoes are tender and mixture is slightly thickened.
- Stir in cream, half of corn, and half of peppers. Season with salt and pepper to taste. Cook, stirring occasionally, 5 minutes.
- Garnish with remaining corn, peppers, and cilantro.
Side Dish Ingredients
- 6 soft taco-size flour tortillas
- 1½ cups shredded Mexican-blend cheese
Side Dish Instructions
- Preheat oven to 450°F. Place tortillas on a lightly greased baking sheet; sprinkle with cheese.
- Bake 10 minutes or until cheese is melted and tortillas are crisp. Cut into wedges to serve.
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