Description
This Roasted Poblano Corn Chowder is a creamy and flavorful soup that’s perfect for a cozy night in. The combination of roasted poblanos, sweet corn, and potatoes creates a deliciously satisfying dish that’s easy to make.
Ingredients
Scale
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 medium russet potatoes (peeled and diced)
- 3 cups corn kernels (fresh or frozen)
- 3 cups low-sodium vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- Chopped fresh cilantro and lime wedges for garnish
Poblano Corn Chowder:
Instructions
- Roast the Poblano Peppers: Preheat the broiler. Char the poblano peppers, remove skins, seeds, and dice.
- Cook the Aromatics: Sauté onion and garlic in olive oil until fragrant.
- Simmer the Chowder: Add potatoes, corn, poblanos, broth, cumin, and paprika. Simmer until potatoes are tender.
- Creamy Finish: Blend part of the chowder, stir in milk, season, and heat through.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- For added richness, use heavy cream instead of milk.
- Add cooked, crumbled bacon or shredded cheese for a heartier version.
- This soup can also be made dairy-free by substituting with unsweetened plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 7g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
