Description
Savor the rich flavors of roasted poblano corn chowder. Discover how to make this tasty dish with our top recipe today! (152 chars)
4 poblano peppers
1 medium onion, chopped
3 cloves of garlic, minced
2 cups of sweet corn (fresh or frozen)
4 cups of vegetable broth
2 tablespoons of olive oil
Salt to taste
Pepper to taste
Roast the poblanos. Place poblanos directly on a flame or under a broiler until charred. Once cooled, peel, remove seeds, and chop.
Sauté onion and garlic. In a pot, cook chopped onion and minced garlic in oil until soft and fragrant, creating a lovely aroma.
Add corn and broth. Stir in sweet corn and pour in vegetable broth, allowing it to mingle for a few moments before bringing it to a simmer.
Mix in roasted poblanos. Toss in your chopped roasted poblanos and let everything cook together until heated through, about ten minutes.
Blend the chowder. Using an immersion blender, carefully blend part of the mixture to create a creamy base while leaving some texture.
Season to taste. Add salt and pepper as desired, tasting along the way to get the flavor just right for you.
Notes
This roasted poblano corn chowder is creamy, comforting, and packed with flavor, perfect for any time of the year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 250
- Sugar: 5 grams
- Fat: 8 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
- Protein: 6 grams
Keywords: Roasted Poblano Corn Chowder, chowder recipe, corn chowder, soup recipe, comfort food, vegetarian soup
