How To make Cream Of Poblano Soup
3 ea Corn tortillas (6-inch)
2 tb Flour
1/2 ts Chili powder
1 t Cumin
1/2 ts Salt
1/2 ts Black pepper
2 tb Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 ts Garlic, minced
2 tb Butter
2 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted & chopped chicken
1/2 c Monterrey Jack cheese,
(shredded)
Cut the corn tortillas into ninths, place in a food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend until the tortillas become the consisitency of cornmeal. Place the canola oil in a stockpot on medium-high heat. Add onions, peppers and garlic. Saute until onions are clear. Add butter and let melt. Add tortilla-flour mixture to the pan and mix to form a roux, stirring with a wire whip. Do not let it burn. While stirring, slowly add the chicken stock. Make sure to scrape the sides and bottom. Add the half-and-half. Bring to a slow simmer and cook for 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add the roasted chopped chicken meat to the stockpot before serving. Top each serving with shredded Monterrey Jack cheese, diced poblano pepper and crisply fried tortilla strips. Per serving 181 calories, 11 grams fat, 26 milligrams cholesterol, 591 milligrams sodium. Copy of recipe printed in the Houston Chronicle. Recipe from Cavanagh's restaurant.
How To make Cream Of Poblano Soup's Videos
Crema de Chile Poblano / Creamy Poblano Pepper Soup
ENGLISH & SPANISH SUBTITLES. Rica CREMA DE CHILE POBLANO! Saborea esta cremosa y deliciosa sopa de chile poblano. Ideal como plato de entrada en cualquiera de tus cenas o fiestas formales. Disfrutala sola o con el guiso de tu preferencia. Buen provecho!
Taste this creamy and delicious poblano pepper soup. Ideal as entree in any of your dinners or formal parties. Enjoy it by itself or with the dish of your preference. Bon Appetite!
Gracias! Y recuerda darle me gusta al video y no olvides suscribirte a mi canal! Y no te pierdas***** NUEVAS RECETAS CADA SEMANA!!!******* Incluye links en las tarjetas interactivas o al final del video! :) Aprende a preparar las más ricas recetas para que consientas a tus seres queridos!
Thank you! And remember to like the video and do not forget to subscribe to my channel! And do not miss ***** NEW RECIPES EVERY WEEK !!! ******* It also includes interactive links in the video and links at the end of the video! :) Learn to prepare the yummiest recipes to enjoy with your loved ones!
Aquí te dejo los enlaces para que prepares las siguientes recetas:
Here are the links for the following recipes:
ESPAGUETI VERDE CON CHILE POBLANO / CREAMY POBLANO PEPPER SPAGHETTI
RIQUÍSIMO ESPAGUETI AL CILANTRO / GREEN MEXICAN SPAGHETTI WITH CILANTRO
RIQUISIMA SOPA DE FIDEO CON POLLO/DELICIOUS MEXICAN CHICKEN NODDLES SOUP
ARROZ BLANCO MEXICANO PERFECTO! / PERFECT MEXICAN WHITE RICE WITH VEGABLES
CALDO DE POLLO CON VERDURAS / DELICIOUS MEXICAN CHICKEN SOUP WITH VEGETABLES
ENSALADA DE CODITOS CON JAMÓN FÁCIL, ECONÓMICA Y DELICIOSA! / EASIEST MACARONI SALAD WITH HAM!
RIQUÍSIMAS VERDURAS A LA MANTEQUILLA / DELICIOUS STEAMED VEGETABLES WITH BUTTER
¡DELICIOSAS VERDURAS CON MANTEQUILLA PREPARADAS EN MINUTOS! / BUTTERED VEGETABLES PREPARED IN MINUTES!
RIQUISIMO ARROZ ROJO MEXICANO / AUTHENTIC MEXICAN RED RICE
FACIL Y DELICIOSA ENSALADA DE POLLO CON PAPA / EASY & DELICIOUS CHICKEN & POTATO SALAD
EXQUISITA ENSALADA DE CODITOS CON POLLO / DELICIOUS CHICKEN SALAD WITH MACARONI
Poblano Corn Chowder Recipe | Episode 105
The wife and I are always on the look out for great food to make our own. This is one of those we discovered while out to eat that took us a little time but we got nailed down and we believe improved on it. It is always fun when you are able to discover something at a restaurant and break it down and recreate it with your own little twist on it. So go ahead and try this Poblano Corn Chowder it will be one of your new favorite soups.
Total Time: 1 Hour
Makes: 6-8 Servings
6 Poblano Peppers
3 Tbsp. Butter
2 Onions, Diced
2 Ribs Celery, Diced
1 Garlic Clove, Minced
2 Medium Yukon Gold Potatoes, Peeled & Chunked
4 Ears of Corn (roughly 4 Cups)
5 Cups Chicken Stock
Salt
1 tsp. Crushed Bay Leaves
1 tsp. Cumin
1/2 tsp. Oregano
1 Cup Heavy Cream
Black Pepper
2 Tbsp. Lime Juice
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Creamy Poblano chile soup
One of the most comforting mexican soups you can cook, super easy and fast.
Pilar Valdes Teaches Drew to Make Roast Tomatillo-Poblano Soup
Drew's personal chef, Pilar Valdes, shows us how to make a hearty soup using poblano chiles and tomatillos to keep you warm throughout the rest of winter!
For the full recipe: thedrewbarrymoreshow.com/recipe/pilar-sanchezs-roast-tomatillo-poblano-soup
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Pilar Sanchez Teaches Drew to Make Roast Tomatillo-Poblano Soup
Roasted Poblano Pepper Soup
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TOO MANY Poblanos? The ULTIMATE Soup for Poblano Lovers!
This poblano soup recipe is loaded with roasted poblano flavor and the perfect blend of seasonings. This is amazingly creamy and easy to make, so break out those bowls! I hope you love poblano peppers as much as I do!
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Creamy Roasted Poblano Soup Recipe
Ingredients:
1 pound poblano peppers about 8-10 poblano peppers
1 tablespoon olive oil
1 medium onion chopped (white or yellow)
1 medium carrot peeled and chopped
1 stalk celery chopped
3 cloves garlic chopped
1 cup chopped spinach loosely packed
1 tablespoon ancho powder
1 teaspoon guajillo powder
1 teaspoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
2 cups chicken stock
1 cup milk
¼ cup Mexican crema or sour cream
FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley
Cooking Directions:
Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
Rough chop the poblanos and set them aside.
While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
Add the onion, carrot and celery and cook them down about 5 minutes to soften.
Add the chopped roasted poblano peppers, garlic, spinach, seasonings and salt and pepper. Cook another minute, stirring.
Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
Remove from heat and stir in the crema or sour cream until it is completely incorporated.
Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
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I hope you like it! Leave comments below, my friends! I'd love to hear how you enjoy it and make it your own way in the comments below. Please share!
Chapters:
0:00 Why I Have Too Many Poblanos
0:27 Roasting, Peeling, and Chopping
3:54 Preparing The Soup Base
5:34 Spices
6:22 Preparing The Soup
8:19 Pro Tips
9:21 Finishing Touches and Blending
10:29 Taste Test
10:53 Final Thoughts
#recipevideo #cookingshow #souprecipe #poblano #recipe