Description
This Roasted Poblano Corn Chowder is a comforting, flavorful soup featuring smoky roasted poblano peppers, sweet corn, and creamy broth. Perfect for cozy meals, it combines a blend of sautéed aromatics and spiced vegetable broth, finished with a touch of cream and fresh cilantro garnish.
Ingredients
Scale
Main Ingredients
- 2 poblano peppers, roasted and chopped
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Roast the poblano peppers: Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Let them cool completely, then peel off the skin and chop the peppers into small pieces for the chowder.
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes, to build a flavorful base for the soup.
- Add vegetables and spices: Stir in the roasted poblano peppers, corn kernels, cumin, salt, and pepper. Mix well to coat the vegetables with the spices and olive oil.
- Simmer the chowder: Pour the vegetable broth into the pot and bring the mixture to a simmer. Let it cook for 10 minutes to meld the flavors together and soften the vegetables fully.
- Add cream and cook further: Stir in the heavy cream and continue cooking for another 5 minutes to enrich the chowder and blend the flavors.
- Blend partially: Use an immersion blender to blend the chowder slightly, leaving some chunks of vegetables intact to maintain a satisfying texture.
- Serve and garnish: Ladle the chowder into bowls and garnish with fresh cilantro for a burst of color and fresh flavor. Serve hot for a cozy meal.
Notes
- If fresh corn is not available, frozen corn works well and can be added directly from frozen.
- To roast the poblanos indoors, use the oven broiler or a gas stove flame, turning often for even charring.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
- You can adjust the thickness by adding more broth for a thinner soup or reducing some liquid for a thicker chowder.
- This chowder can be refrigerated for up to 3 days or frozen for longer storage.
