Description
This Roasted Poblano Corn Chowder is a comforting and flavorful soup featuring smoky roasted poblano peppers and sweet corn, enriched with a creamy base made from heavy cream. Perfect for a cozy meal, this chowder balances smoky, savory, and slightly spicy notes with a smooth yet chunky texture.
Ingredients
Scale
Chowder 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
For Garnish
- Fresh cilantro, for garnish
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Let them cool completely, then peel off the skin and chop into small pieces.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook for about 5 minutes until softened and fragrant.
- Add Vegetables and Spices: Stir in the roasted poblano peppers, corn kernels, cumin, salt, and pepper. Mix everything thoroughly to combine flavors.
- Simmer the Chowder: Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes so the flavors meld together well.
- Add Cream: Stir in the heavy cream and cook for an additional 5 minutes to warm through and enrich the chowder.
- Blend Slightly: Use an immersion blender to partially blend the soup until slightly thickened, leaving some chunks for texture and bite.
- Serve and Garnish: Ladle the chowder into bowls and garnish with fresh cilantro leaves. Serve hot for a comforting meal.
Notes
- To roast poblano peppers, use an open flame on a gas stove, a grill, or a broiler for about 5-7 minutes, turning occasionally to char all sides.
- Fresh corn can be substituted with frozen corn if fresh is unavailable.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- This chowder can be made vegan by replacing the heavy cream with coconut cream or a vegan cream alternative.
- Adjust cumin and seasoning according to your spice preference.
