Poblano peppers are usually used in sauces, salsas, and soups. These Mexican peppers are a cousin to the green bell pepper, but Poblano peppers are stronger. When they are roasted, and combined with ...

Don't sleep on poblano's potential. The poblano pepper's mild, earthy heat makes it one of the most versatile ingredients out there. It's a major player in Mexican and Tex-Mex cuisines, treasured for ...

Chowders are hearty, chunky soups. Typically chowders are made with seafood. Clam chowder, usually thickened with milk, dates back to Colonial times. But this Roasted Poblano and Corn Chowder is a ...

1.Blanch potatoes in 3 cups boiling water for 10 minutes. Drain and set aside. 2.Heat oil over medium heat. Add onions & celery. Cook for 2 minutes, add garlic, peppers, corn, and seasonings. Cook for ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Jennifer Segal’s new cookbook, “Once Upon a ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...