Description
Savor the comforting blend of smoky poblano peppers and sweet corn in this creamy chowder, perfect for warming your soul on chilly days.
Ingredients
Scale
- 3 medium poblano peppers
- 2 cups fresh corn (or frozen)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- 1. Roast the Poblanos: Preheat your oven to broil (500°F/260°C). Place poblano peppers on a baking sheet and broil until skins blister and blacken (about 10-15 minutes), flipping halfway.
- 2. Prepare Your Veggies: While the poblanos roast, chop the onion and mince the garlic. Once cooled, remove skins and seeds from poblanos; chop into bite-sized pieces.
- 3. Sauté Aromatics: In a large pot over medium heat, add olive oil. Sauté the chopped onion and minced garlic until translucent (about 5 minutes).
- 4. Combine Ingredients: Stir in roasted poblanos, corn, cumin, and smoked paprika. Pour in vegetable broth and bring to a gentle boil. Simmer for about 10 minutes.
- 5. Blend Until Smooth: Carefully ladle half of the soup into a blender; blend until smooth. Return to pot and stir in cream or coconut milk until well combined.
- 6. Serve It Up: Taste for seasoning adjustments before serving. Ladle into bowls and garnish with fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For added texture, substitute corn with diced potatoes or add black beans for extra protein. Customize with jalapeños for some heat or top with fresh herbs for an extra flavor boost.