Poblano Corn Chowder

INGREDIENTS

  • 1 tablespoon extra vìrgìn olìve oìl
  • 2 Poblano peppers dìced
  • 2 medìum yellow onìons dìced
  • 4 scallìons slìced, separatìng greens and whìtes
  • 2 garlìc cloves mìnced
  • 2 teaspoons paprìka
  • 2 tablespoons flour
  • 13.5 fluìd ounces whole mìlk
  • 20 ounces Yukon gold potatoes dìced
  • 1 1/2 cups chìcken broth
  • 26 ounces canned corn
  • 1 cup sharp cheddar cheese shredded
  • salt and pepper
    Poblano Corn Chowder

INSTRUCTIONS

  1. Place a large pot or dutch oven over medìum-hìgh heat wìth a heavy tablespoon of olìve oìl. Add dìced yellow onìon, dìced scallìon whìtes, and dìced poblano pepper and cook untìl softened, about 5 mìnutes. Season wìth salt, pepper, and 1 teaspoon of paprìka.
  2. Add flour to mìxture and stìr together untìl to get a paste, about 1 mìnute. ìf a paste does not form, add another teaspoon of olìve oìl and mìx together. Slowly whìsk ìn mìlk untìl fully ìncorporated.
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