Description
A creamy, comforting chowder featuring sweet corn and smoky roasted poblano peppers, perfect for a cozy meal.
Ingredients
- 4 ears sweet corn, kernels removed
- 2 poblano peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup milk or cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 2 tablespoons chopped cilantro (optional)
- Juice of 1/2 lime (optional)
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Place in a bowl, cover, and let steam for 10 minutes. Peel, seed, and dice.
- In a large pot, heat butter and olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in diced potatoes, corn kernels, roasted poblanos, smoked paprika, cumin, salt, and pepper.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Stir in milk or cream and simmer for an additional 5 minutes.
- Optionally blend a portion of the soup for a thicker texture, then return to pot and stir.
- Adjust seasoning to taste and finish with cilantro and lime juice if desired. Serve warm.
Notes
- For a thicker chowder, blend half of the soup and mix it back in.
- You can substitute cream with plant-based milk for a lighter version.
- Add cooked bacon or shredded chicken for extra protein if desired.
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well; reheat gently to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 30 mg
