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Roasted Poblano Corn Chowder

Roasted Poblano Corn Chowder for Cozy Nights In

This Roasted Poblano Corn Chowder is a comforting hug in a bowl, perfect for cozy nights, featuring smoky flavors and versatile dietary options.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chowder Base
  • 4 pieces Poblano Peppers Substitute with milder bell peppers for less heat.
  • 2 tablespoons Olive Oil Can be replaced with plant-based butter.
  • 2 tablespoons Butter Use vegan butter for a dairy-free version.
  • 1 cup Onion Shallots can be a substitute.
  • 1 cup Red Bell Pepper Can swap with yellow or orange bell pepper.
  • 1 cup Celery Essential for flavor.
  • 2 medium Carrot Parsnips can be used as an alternative.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 teaspoon Ground Cumin Swap with coriander if needed.
  • 1 teaspoon Dried Mexican Oregano Can substitute with regular oregano.
  • 1 teaspoon Ground Coriander Allspice can be used if necessary.
For Creaminess and Texture
  • 2 medium Potatoes Yukon gold or red potatoes are preferred.
  • 4 cups Vegetable/Chicken Broth Homemade is best.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 teaspoon Salt Adjust to taste.
  • 2 cups Frozen Corn Fresh corn can be used in season.
  • 1 cup Half and Half/Plant-based Milk Coconut milk is a good vegan option.
  • 1 teaspoon Black Pepper Season to taste.
Optional Toppings
  • 1 cup Chopped Cilantro For freshness.
  • 2 pieces Lime Wedges For a zesty kick.
  • 1 cup Shredded Cheese Adds richness.
  • 1 cup Sour Cream For added indulgence.

Equipment

  • Oven
  • large pot
  • immersion blender

Method
 

Chowder Preparation
  1. Preheat your oven to 450°F (230°C). Roast the poblano peppers for 20-25 minutes until blackened.
  2. Peel off the skin, remove seeds, and chop the poblano peppers.
  3. Heat olive oil in a pot over medium-high heat, add onion, red bell pepper, celery, and carrots, and sauté for 6-7 minutes.
  4. Stir in garlic, cumin, oregano, and coriander; cook for another minute.
  5. Add diced potatoes and broth to cover, toss in bay leaves, and bring to a boil. Simmer for 12-15 minutes.
  6. Remove bay leaves and blend a portion of the chowder until smooth.
  7. Stir in corn and chopped poblano peppers; simmer for 5 minutes.
  8. Mix in half and half or plant-based milk, adjust seasoning, and serve with garnishes.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg

Notes

This chowder is adaptable for various diets. Store leftovers in an airtight container for up to 4-5 days or freeze for up to 3 months.

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