Wednesday, February 10, 2010


A couple of weeks ago I created a recipe for a roasted poblano chowder. We like it a lot. So, I thought I would share the recipe with the co-op. Since the weather is turning cold, this seemed to be the perfect meal to warm up to. I served it with some homemade bread and a chocolate chip streusal coffee cake. Enjoy.

Roasted Poblano Chowder
olive oil
1 onion, diced
3 cloves garlic, minced
3 poblanos, roasted and chopped
2 celery stalks, chopped
1 1/2 c carrots, sliced
1 jalapeno, chopped (optional, if you like it spicy)
1c pototoes, diced
1c corn
1t black pepper
2t salt
3t cumin
3c seitan, sauteed in oil until crispy, cut into bite-size pieces
1 bunch cilantro, chopped-use leaves only
8c veg broth
1-12oz container "sour" cream
1c flour
1/2c margarine

In a stock pot, saute onion and garlic in olive oil until soft. Add celery, carrots, jalapeno, potatoes, and corn. Saute another 5 minutes. Add poblanos and spices, stir. Add broth, "sour" cream, cilantro and seitan. Bring to a boil, once it starts to boil, turn down to a simmer. Let simmer 10 minutes or until potatoes are tender. While the chowder is simmering, in a skillet, melt the margarine. Whisk in the flour, do not brown the flour/margarine mix. Remove 1 cup of broth from the chowder, whisk into margarine/flour mix. Once the cup of broth is incorporated, add another cup, whisk again until well blended. Pour into the stockpot. Simmer chowder for another 5 minutes until it has thickened. Serve with a crusty bread. **To roast poblanos, insert a fork in the poblano and hold it over the gas burner until the flesh of the pablano turns black.

No comments:

Post a Comment