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Magda's Recipes

Where you don't have to scroll through random ramblings to get to the actual ingredent list.

1 Dinner

Creamy Corn and Potato Chowder with Poblano Peppers

Yields:
4 servings
Prep time:
15 minutes
Cook time:
30 minutes
Total time:
45 minutes

Ingredients

  • 4 medium size Yukon Gold or red potatoes
  • 1 yellow onion
  • 1 poblano pepper
  • 2 stalks of scallion
  • 2 cloves of garlic
  • 1 1/2 tsp smoked paprika
  • 1 Tbsp flour
  • 9oz milk
  • 1 tsp vegetable stock concentrate
  • 1 can of whole kernel corn
  • 1 cup of shredded cheddar cheese
  • Olive oil
  • Salt and Pepper to taste

Directions

  • Wash and dry all produce. Cut potatoes into ½-inch cubes. Core and seed poblano, then cut into ½-inch pieces. Halve, peel, and finely chop onion. Trim, then thinly slice scallions, separating greens and whites. Mince or grate garlic.
  • Heat a large drizzle of oil in a large pot over medium-high heat. Add poblano, onion, scallion whites, and half the garlic.
  • Cook, tossing, until very soft, about 5 minutes. Season with salt, pepper, and half the paprika.
  • Add flour and stir until pasty, about 1 minute. Slowly whisk in milk, a little at a time, until fully incorporated.
  • Add potatoes, 2 cups water, and stock concentrate to pot. Bring to a boil, then lower heat and reduce to a simmer. Cook, stirring occasionally, until potatoes are easily pierced by a knife, 12-15 minutes.
  • Once soup is done simmering, drain corn, then stir into pot. Stir in remaining paprika. Simmer 3-5 minutes more. Turn off heat and stir in cheddar. (TIP: If soup seems thick, stir in ¼-½ cup more water.) Season with plenty of salt and pepper.
  • Divide soup between bowls and garnish with scallion greens. Enjoy!

Notes

  • Recipe was modified from original
Source: Hello Fresh
1

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