Roasted Poblano Crab Chowder

I love making soups, stews and chowders. If you check out my recipes tab and view my soups, it’s pretty evident that I have a love affair with soups. A while back I made a delicious Spicy Crab & Corn Chowder. I’ve wanted to make it again since it was so good but I decided to try something a little different this time around. I’ve seen a lot of Roasted Poblano & Corn Chowder recipes while surfing recipe sites on the internet so I wanted to try something along those lines but with crab. Because crab just tastes wonderful. Especially in chowders. So I present to you Roasted Poblano & Crab Chowder. A creamy, spicy, thick chowder that’s sure to warm your bones on a cold day. Not that we have many cold days in Florida but hey, it sounded like a good thing to say about a soup! I hope you enjoy this recipe.

Roasted Poblano Crab Chowder

Recipe: Roasted Poblano & Crab Chowder

Yield: 6

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

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Ingredients

• 2 poblano peppers, roasted, skins removed, seeded and chopped
• 4 cloves of garlic, chopped
• 1 small onion, chopped
• 3 C frozen sweet corn
• 2 large baking potatoes, peeled, diced and boiled until tender
• 8 oz of fresh lump crab meat
• 4 C chicken broth
• 1 C heavy cream
• 2 tbsp cornmeal
• 2 tbsp butter
• 1/4 C fresh chopped cilantro
• salt & pepper to taste

Instructions

1. Melt the butter in a large pot. Add the onion, garlic and 2 C of corn and saute until tender.
2. Add the poblano peppers. Mix well.
3. Add the chicken broth and bring to a boil. Reduce head and add 1/2 of the cooked potatoes and all of the cornmeal. Mix well and then puree with an immersion blender.
4. Remove any solids with a strainer.
5. Add the remaining potatoes, crab, corn, cilantro and cream. Reduce heat and let simmer for about an hour.
6. Add salt and pepper to taste.