Roasted Poblano Corn Chowder
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr 5 mins
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Servings
5 -6 servings
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Calories
238 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Roasted Poblano Corn Chowder
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This vegan corn chowder gets its creaminess from pureeing a portion of the soup with an immersion blender.
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Ingredients
- 6 ears of corn cobs and kernels divided
- 6 cups of water
- 5 large poblano peppers
- 2 tablespoons olive oil
- 2 medium onions diced
- 12 ounces Yukon gold potatoes peeled and cut into 1-inch chunks
- salt and black pepper to taste
- 2 bay leaves
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- chives for garnish
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Instructions
- Place the corn cobs in a large soup pot and add the water. Make sure the cobs are in a single layer and break them in half if needed. Bring to a boil, lower the heat, and simmer, partially covered, for 30 minutes. Remove the cobs and season the broth to taste with salt.
- Meanwhile, roast the poblano peppers until they are blackened all over. This can be done either by broiling them for about 10 minutes per side or roasting them directly over a flame. Once roasted, place the peppers in a bowl and cover to let them steam for five minutes. Strip off the charred skin. Remove the stems and seeds and roughly chop the pepper flesh. Set aside.
- Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add the onions and a pinch of salt. Cook for 8-10 minutes, lowering the heat to medium, until the onion is softened and beginning to brown, stirring every few minutes.
- Add the potatoes to the pot and stir to coat with the oil and onions. Stir in the corn-infused broth, bay leaves, cumin, and oregano. Bring to a simmer and cook for 8-10 minutes, until the potatoes are cooked through.
- Add the corn to the pot and cook for 4-5 minutes, until tender. Remove the bay leaves and, using an immersion blender, puree about ⅓ of the soup. This will help add creaminess and body. Stir in the poblano peppers. Season to taste with salt and black pepper.
- Serve warm, topped with chives to garnish.
Notes
- The corn broth can be made ahead of time. Just strain it and store it in the fridge until you're ready to use it!
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Sodium
41mg
(2%)
Potassium
860mg
(25%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
655IU
(13%)
Vitamin C
120mg
(133%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5-6 servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 41mg | 2% |
| Potassium | 860mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 120mg | 133% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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