5.0 from 6 votes
Roasted Poblano Corn Chowder
This vegan corn chowder gets its creaminess from pureeing a portion of the soup with an immersion blender.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 5 -6 servings
Calories: 238 kcal
Course:
Side Dish , Main Course
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.