Creamy Garlic Parmesan Pasta Recipe for Easy Dinner

Introduction

Welcome to Love With Recipes, your ultimate culinary destination for creating delicious, wholesome, and innovative dishes that elevate your everyday meals. Today, we’re diving into a recipe that embodies comfort, spice, and freshness — the Corn and Poblano Chowder. This dish is a celebration of contrasts: the sweetness of corn, the smoky heat of poblano peppers, and the rich creaminess of a perfectly blended chowder. It’s a versatile recipe that works beautifully as a standalone lunch, a cozy dinner, or even a starter for a larger gathering. Crafted with accessible ingredients and straightforward techniques, this chowder is designed for home cooks of all skill levels seeking to impress with minimal fuss, yet maximum flavor.

Whether you’re a vegetarian looking for a hearty plant-based option or simply craving a comforting bowl of something spicy and sweet, this recipe ticks all the boxes. Plus, it’s adaptable—feel free to tweak the spice level, add toppings, or incorporate additional ingredients to suit your taste. As always, this recipe is shared on Love With Recipes, where our goal is to inspire, inform, and help you craft memorable meals with ease and confidence.

Time

Total Time: 40 minutes

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes

From start to finish, you can expect to spend approximately 40 minutes bringing this vibrant chowder to life. The prep involves roasting poblanos, chopping, and gathering ingredients, while the cooking phase is quick and straightforward, making it perfect for busy weeknights or weekend indulgence.

Needed Equipment

Essential Tools and Utensils

• Broiler or Grill: For roasting the poblano peppers, imparting that smoky flavor characteristic of authentic chiles.
• Aluminum foil: To wrap the peppers after roasting, ensuring they steam and peel easily.
• Cutting board: A sturdy surface for chopping peppers and other ingredients.
• Chef’s knife: For slicing and dicing the poblano peppers and any additional garnishes.
• Measuring cups and spoons: For precise ingredient measurements.
• 3-quart saucepan or large pot: The main vessel for simmering the chowder.
• Whisk: To incorporate cream cheese smoothly into the soup, avoiding lumps.
• Wooden spoon or silicone spatula: For stirring and preventing sticking or burning.
• Can opener: For opening chicken broth or other packaged ingredients.
• Blender (optional): For pureeing part of the chowder if a creamier texture is desired.
• Serving bowls: To present the chowder beautifully and keep it warm.
• Garnishing tools: Such as a fine grater for fresh herbs, if used.

Tags

Healthy, Vegetarian, Spicy, Comfort Food, Creamy, Quick, Easy, Budget-Friendly, Summer, Winter, Lunch, Dinner, Soups & Stews

Serving Size

This recipe yields approximately four generous servings, perfect for a family meal or meal prep for the week. Each serving is approximately 1.5 cups of soup, which provides a satisfying and nutritious portion.

Difficulty Level

Intermediate: The recipe involves roasting peppers, simmering, and incorporating dairy to achieve a creamy consistency. It requires some attention to detail, especially during the roasting process, but overall, it’s accessible for home cooks with basic culinary skills.

Allergen Information

• Dairy: Contains milk-based ingredients such as cream cheese and milk.
• Nightshade Vegetables: Poblano peppers are nightshades, which some individuals may need to avoid.
• Possible Cross-Contamination: If using pre-packaged or processed ingredients, check labels for gluten, nuts, or other allergens.

Dietary Preference

Vegetarian-friendly, with optional modifications for vegans (by substituting dairy with plant-based alternatives) and low-sodium diets (by adjusting broth and seasoning). Not suitable for those with nightshade sensitivities.

Course

Appetizer, Main Course, Side Dish

Cuisine

American, Southwestern, Vegetarian

Ingredients

Ingredient Table

Detailed Instructions

Step 1: Preparing the Poblano Peppers

The initial step in crafting this chowder involves roasting the poblano peppers to impart that characteristic smoky flavor. Begin by preheating your broiler to high heat, ensuring the top rack is positioned about 6 inches from the heating element. While the broiler heats, line a baking sheet with aluminum foil to facilitate easy cleanup and prevent sticking.

Place the poblano peppers cut side down on the foil-lined sheet. Broil the peppers for approximately 5 to 6 minutes, or until the skins are blistered and charred uniformly. It’s essential to monitor closely during this process to prevent over-burning, which can impart a bitter taste. Once the peppers have achieved a nice blistered appearance, carefully fold the foil over them, creating a sealed packet. This method traps steam, aiding in peeling and softening the peppers.

Allow the peppers to steam in the foil for about 10 minutes, which loosens the skins and makes peeling easier. After steaming, carefully peel off the charred skins with your fingers or a paper towel, taking care not to tear the flesh. Remove the seeds and stems, then chop the peppers coarsely and set aside for later incorporation into the chowder.

Step 2: Making the Chowder Base

With the peppers prepared, move on to creating the soup base. In a medium-sized saucepan or pot, combine the 1% low-fat milk, nonfat milk, salt, ground cumin, and black pepper. Whisk these ingredients together to blend thoroughly before heating. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring constantly to prevent scorching or sticking to the bottom of the pan. This step ensures the flavors meld well and the base heats evenly.

Once boiling, reduce the heat to low and allow the mixture to simmer gently for about 10 minutes. During this period, flavors develop and the base thickens slightly. Stir occasionally to maintain even heat distribution and prevent milk from scorching. This simmering phase is crucial for developing a rich, cohesive flavor profile.

Step 3: Incorporating Cream Cheese and Peppers

After the base has simmered, add the ¼ cup of low sodium chicken broth to the saucepan. The broth adds depth and enhances the overall flavor. Next, soften the fat-free cream cheese by leaving it at room temperature or microwaving it briefly in short bursts. Whisk the softened cream cheese into the simmering mixture, stirring vigorously to incorporate smoothly without lumps. This step creates the signature creamy consistency of the chowder.

Once the cream cheese is fully blended, add the chopped poblano peppers. Stir to distribute evenly, allowing the heat to soften the peppers further and infuse the soup with their smoky, spicy flavor. Continue simmering the chowder for an additional 5 minutes, whisking often to ensure a velvety texture and prevent ingredients from sticking to the bottom of the pan.

Step 4: Adjusting Consistency and Serving

Depending on your preference, you may wish to thin the chowder. If so, whisk in additional chicken broth a little at a time until reaching your desired consistency. The chowder should be creamy yet pourable, not too thick or watery. Once the flavors have melded and the soup is heated through, it’s ready to serve.

Pour the hot chowder into bowls, garnishing with freshly ground black pepper or chopped herbs such as cilantro or parsley for added freshness. Serve immediately with crusty bread or a side salad for a complete meal. The combination of sweet corn, smoky peppers, and rich dairy makes every spoonful an indulgent experience.

Preparation Tips

• Roasting peppers: For an even smokier flavor, you can roast the poblanos over an open flame on a gas stove or grill instead of the broiler. Keep the peppers turning to char all sides evenly.
• Peeling peppers: Use gloves or wash hands thoroughly after handling poblanos to avoid irritation from capsaicin. Peeling is easier when peppers are hot but handle with care.
• Customizing spice: Adjust the amount of poblano peppers or add a dash of cayenne or red pepper flakes if you prefer more heat.
• Making it vegan: Substitute dairy with plant-based options—use coconut milk or cashew cream and vegan cream cheese for a dairy-free version.

Nutritional Information

Tips and Tricks

• Enhance flavor: Add a splash of lime juice or a dash of hot sauce to brighten the flavors just before serving.
• Extra creaminess: For a thicker, creamier chowder, blend a portion of the soup with an immersion blender or transfer to a blender, then reheat before serving.
• Garnishes: Complement the chowder with toppings like shredded cheese, chopped green onions, or crispy tortilla strips for texture and visual appeal.
• Batch cooking: Prepare in advance and refrigerate for up to 3 days. Reheat gently on the stove, stirring occasionally.

Add-ons

• Protein: Add shredded cooked chicken or crumbled bacon for added richness.
• Additional vegetables: Incorporate diced tomatoes, corn kernels, or diced potatoes for more variety.
• Cheese: Stir in shredded cheddar or Monterey Jack for extra cheesy goodness.

Side Dishes

• Crusty bread: A warm baguette or sourdough slices pair beautifully with chowder.
• Fresh salad: A light green salad with lemon vinaigrette balances the richness of the soup.
• Grilled vegetables: Zucchini, squash, or corn on the cob offer complementary flavors and textures.

Improvements

To elevate the dish further, consider adding roasted garlic for depth, a splash of smoked paprika for additional smokiness, or a dollop of Greek yogurt or sour cream for creaminess and tang. Experiment with herbs like cilantro, basil, or thyme for varied flavor profiles.

Save and Store

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove, stirring frequently to restore its creamy consistency.

FAQ

Can I make this chowder vegan?

Yes, substitute dairy ingredients with plant-based alternatives such as coconut milk, cashew cream, and vegan cream cheese. Ensure that the broth used is vegetable-based to keep the dish fully plant-based.

Is poblano pepper spicy?

Poblano peppers are mildly spicy, providing a gentle heat that enhances the flavor without overwhelming the palate. Adjust the quantity to control the heat level.

Can I omit the cream cheese?

While cream cheese adds creaminess, you can substitute it with blended silken tofu or cashew cream for a dairy-free, creamy texture.

How do I make the chowder thicker?

Puree a portion of the chowder with an immersion blender or in a traditional blender, then stir back into the pot. Alternatively, simmer longer to reduce the liquid or add a cornstarch slurry for thickening.

Conclusion

Creating a hearty, flavorful Corn and Poblano Chowder at home is both rewarding and straightforward. Its harmonious blend of sweet corn, smoky peppers, and creamy dairy makes it a crowd-pleaser, perfect for warming up on chilly days or serving as a delightful starter. The flexibility of the recipe allows you to customize the heat, thickness, and toppings to suit your taste preferences. Remember, the key lies in roasting the poblanos to develop their smoky aroma and balancing the spices with the natural sweetness of corn. This dish exemplifies how simple ingredients can come together to produce a complex, satisfying flavor profile. Enjoy experimenting and sharing this comforting bowl with friends and family, and always feel free to tweak the ingredients to make it uniquely yours.

References

• Smith, J. (2019). Southwestern Vegetarian Cooking. Culinary Press.
• Johnson, L. (2021). The Art of Roasting Vegetables. Foodie Publications.