Sweet Potato Roasted Corn Chowder
User Reviews
4.8
Sweet Potato Roasted Corn Chowder
Description
This chowder begins by charring whole corn and poblano peppers either on a grill, gas flame, or under the broiler. The peppers are then steamed to loosen skins before peeling and dicing, and corn kernels are sliced off their cobs. These roasted ingredients contribute a smoky, slightly crisp flavor base.
Onion, celery, garlic, and sweet potatoes are sautéed with oregano, cumin, smoked paprika, and salt in olive oil before adding vegetable broth and the roasted corn and peppers. The mixture simmers until the sweet potatoes are tender. Coconut milk is stirred in for creaminess, while lime juice provides acidity. Fresh cilantro chopped into the chowder and as garnish introduces brightness.
The soup is smooth with chunks of vegetables and beans, offering a creamy yet textured mouthfeel. It balances sweet, smoky, and herbal flavors. This chowder may be served alone or with toppings like avocado slices, lime wedges, and pumpkin seeds for added creaminess and crunch.
Ingredients
- 4 corn shucked, ears
- 2 poblano pepper small
- 1 tablespoon olive oil
- 1 onion chopped
- 2 celery diced, ribs
- 3 cloves garlic minced
- 1 sweet potato peeled and diced (2 cups, large
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 5 cups vegetable broth
- 1/3 cup cilantro chopped
- 1/2 cup coconut milk
- 1 tablespoon lime juice fresh
- salt to taste
- black pepper to taste
- cilantro for garnish, optional
- lime
- avocado
- pumpkin seeds
Instructions
- First, char the corn and poblano peppers. You can do this over a hot grill or gas flame. If using the grill, put the corn and pepper on the hot grill and char each side, 2 to 3 minutes per side, or until blistered and blackened. If using a gas flame, char the corn all over until at least half the kernels are blistered, and poblano until skin is blackened. You can also use the oven to broil the poblano peppers, cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.
- Place the poblano peppers in a paper bag and close it tight. Let sit for 5 to 10 minutes to steam, this will make it easier to peel. Meanwhile, stand each ear of corn up, stalk end down and use a sharp knife to slice the corn kernels off the cob. Remove the skin and seeds from the poblano pepper and dice. Set the corn and peppers aside. Note-if your poblano peppers are larger in size you might not need to add them all.
- In a large pot, heat the olive oil over medium-high heat. Add the onion and celery and cook for 5 minutes, or until softened. Add the garlic and cook for a minute more. Add the sweet potatoes, oregano, cumin, smoked paprika, and salt. Add the vegetable broth and Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 10 to 12 minutes or until the potatoes are soft. Stir in the roasted corn and cook for 2 minutes.
- Transfer about a third of the chowder to a blender and blend until smooth. Stir the mixture back into the pot. If you have an immersion blender you can blend the chowder in the pot, but don't over do it. You want there to be chunks
- Add the poblano peppers, coconut milk, cilantro, and lime juice and stir. Season with salt and pepper, to taste. Ladle the chowder into the bowls and garnish with desired toppings. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Potassium | 385mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 3890IU | 78% |
| Vitamin C | 39.5mg | 44% |
| Calcium | 29mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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