1 medium poblano chile
1 tablespoon butter
1 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground red pepper
1 (16-ounce) package frozen corn kernels, thawed
1 cup half-and-half, divided
1 (8-ounce) russet potato, peeled and chopped
2 cups water
2 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1 (8-ounce) container crab claw meat, shell pieces removed
1. Preheat broiler.
2. Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
3. Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.
4. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.
Julianna Grimes, Cooking Light, August, 2010
As you may know, my favorite things to cook are breads, pies and soups. So, when the weather turned chilly (and by chilly I mean high 70s to low 80s, but it’s all relative, right?) I wasted no time getting back to chop-stir-simmer-enjoy business. I love that you can leave most soups to boil away, filling the house with complex yet comforting aromas and a steamy heat you can’t find anywhere else. As such, I was a little disappointed to find that while this chowder did provide the hoped-for olfactory excitement, it did require quite a bit of hands-on time and sagged on flavor. The lack of sit-and-simmer time may have contributed to the disappointing outcome of the chowder in which the flavors both failed to come together or to shine individually. I love poblanos and could barely taste them.
If I made this again, I would add additional poblanos, sweet peppers, potatoes and possibly even bacon to to add a little something extra. I would decrease the milk added in the last step as it seems a little watered down or, well, milky. I would also add some additional spices such as thyme, chili powder or paprika (though not all at once) to spice it up a bit. This could make for a good base upon which to develop a more complex chowder, but let’s face it, there’s much better recipes out there already.