Fiesta Friday #19

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corn chowder, Fiesta Friday, Fiesta Friday #19, poblanos, recipe, roasted poblano corn chowder, roasted poblano soup, soup

A big bag of chiles poblanos was sitting in my fridge, initially intended for a poblano and plantain lasagna. Someone at work talked about it and I thought it sounded interesting, especially since chorizo was also included. Has anyone made this “lasagna” before?

When I mentioned it, hubby made a face. I may have heard a soft “eew…” uttered under his breath. If he wasn’t interested, there was no way the son would. And the chorizo ruled out the daughter. So, the lasagna was shelved.

After a couple of days of hot and humid weather, we had rain, clouds, and gray skies yesterday. It wasn’t such a stretch that my mind went to soup, instead. So soup it is I’m bringing to FF19. A very good one.

Roasted Poblano Corn Chowder w/ Chicken

Servings: 6-8
Difficulty: easy
Print

4 chiles poblanos
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 celery rib, chopped
1 large Yukon-gold potato, cup into 1/2 inch squares
1 1/2 cups diced, cooked chicken
2 cups corn kernels (fresh or canned or frozen that has been thawed)
1 tsp cumin powder
4 cups chicken stock
1 cup heavy cream
Fresh herbs (thyme, cilantro, and chives), chopped
Salt & pepper

1. Roast poblanos either under the broiler or over direct flame on gas stove, until charred and blistered. Immediately place in a bag and seal or place in a bowl and cover with plastic wrap, for 10 minutes. Peel the skins and remove seeds and membranes. Rinse chiles and then roughly chop.
2. In a large soup pot, heat oil and add onion, garlic, and celery. Sauté until vegetables are cooked. Add cumin powder, salt and pepper.
3. Add stock, potatoes, roasted poblanos, corn, and chicken. Bring to a boil and cook until potatoes are tender.
4. Add heavy cream. Lower heat to a simmer.
5. Add fresh herbs.

***

So, last week we had a total British invasion on FF18. Justine@Eclectic odds n sods and Mr Fitz@Cooking with Mr Fitz completely turned the fiesta into a smashing and brilliant event. Fantastic! We never had so much fun, did we? Give them big virtual hugs and kisses, everyone!

This week, FF19 is co-hosted by Sue@Birgerbird and Prudy@Butter, Basil and Breadcrumbs. Sue and I met through Zero to Hero blogging challenge. She is incredibly knowledgeable about all kinds of food and their history. I find her posts to be informative, eye-opening, and creative. When I have time (sigh…time… why is it so scarce?) one of these days, I’ll have to try some of her excellent recipes. They’re starting to accumulate in my archive.

Prudy, meanwhile, needs no introduction. She has been such an extraordinary friend and supporter of FF. Naturally, she is everybody’s favorite FF friend. Her fun-loving and easy-going nature makes it easy for people to gravitate towards her. She also makes, to quote Mr Fitz, “KILLER ICE CREAM.” What are you waiting for? Quick, pay her a visit!

You’ll be in good hands with these two co-hosts. I might even take a nap while you’re partying since I have no doubt you’ll be taken care of.

And now, features from FF18:

Fiesta Friday Fun: A Slow Screw in Sunny Mexico from Meghan@FireBonnet. In Justine’s words, ” …slow screw were the first words I read on a Saturday morning, bleary-eyed while still in bed. For that alone, she deserves to be featured!” I wasn’t sure what Justine was inferring, but Meghan’s post screams Fiesta Friday. Nothing can quite get you in the mood for a fiesta or a Friday than listening to great music while sipping a refreshing, festive and tropical-looking cocktail. ¡Arriba, abajo, al centro, pa’ dentro!

Badass smoky chilli cheese beer bread from Saucy@Saucy Gander. I mean, just look at it! Don’t you just want to tear it apart and scarf it down? It looks so moist and so full of flavor. Actually, I have a hard time wrapping my head around gochujang and persimmon, together. But the bread just looks too incredible not to give it a try. Saucy, it’s been bookmarked for further investigation!

“CARROT CAKE” ROTI: A VIDEO! from Priya@Sugarfree Sweetheart. First of all, have you ever seen such a thing? A carrot cake roti? I sure haven’t. And then, there’s that fun video. Makes it all the more interesting. I don’t know about you, but my curiosity is definitely piqued.

Sweet Chicken Tagine with Apricots and Caramelized Walnuts from Julianna@Foodie On Board. Justine says Moroccan food is an absolute favorite of hers (Mine, too). This combo makes her just dribble (Me, too). She says it would make her fart terribly afterwards (Her words! And only her! I don’t fart!) but she doesn’t care as slow-cooked chicken with apricots is yummy! But she wants to know – where is the belly dancing? I do, too.

Congratulations, features! You more than deserve it!

(I have to say, it was particularly tough to select features from FF18. Just so many extraordinary entries. My archive is getting crowded. I will have to devote a month to try all of these recipes I’ve been bookmarking.)

***

Fiesta Friday #19 is now open. Click on the button below to add your link and join the party. If you’re new to Fiesta Friday, please read the guidelines.

Roasted Poblano Corn Chowder w/ Chicken

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