Description
This Roasted Poblano Corn Chowder is a comforting and flavorful soup perfect for a cozy meal. Featuring smoky roasted poblano peppers and sweet corn in a creamy vegetable broth, this chowder combines subtle spices and fresh cilantro for a warming bowl that’s easy to prepare in just 30 minutes.
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 Poblanos: Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Let them cool, then peel off the skin and chop into small pieces carefully.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes, stirring occasionally to avoid burning.
- Add Vegetables and Spices: Stir in the roasted poblano peppers, corn kernels, cumin, salt, and pepper into the pot, mixing well to combine the flavors.
- Simmer Soup: Pour the vegetable broth into the pot and bring the mixture to a simmer. Allow it to cook gently for 10 minutes so the flavors meld together.
- Add Cream: Pour in the heavy cream and continue cooking for another 5 minutes, stirring occasionally to integrate the cream fully.
- Blend Slightly: Using an immersion blender, pulse the soup a few times to blend it slightly, leaving some chunks intact for a pleasant texture.
- Serve: Ladle the hot chowder into bowls and garnish with fresh cilantro before serving for a bright, fresh finish.
Notes
- For a smoky flavor, be sure to char the peppers well and remove all skins thoroughly.
- If you prefer a thinner chowder, add more vegetable broth as needed during simmering.
- This chowder can be made vegan by substituting heavy cream with coconut cream or a plant-based cream alternative.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
