Description
Roasted Poblano Corn Chowder is a comforting bowl of creamy goodness infused with the smoky flavor of roasted poblanos and sweet corn. Perfect for cozy nights or impressing guests, this hearty chowder comes together effortlessly, allowing you to savor the delightful aroma as it simmers. With vibrant colors and rich textures, each spoonful is a celebration of flavors that will have everyone coming back for more.
Ingredients
Scale
- 2 large poblano peppers
- 2 cups fresh or frozen sweet corn
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1 lime
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- 1. Roast the poblanos: Preheat oven to 450°F (230°C). Place whole poblanos on a lined baking sheet and roast for 20-25 minutes until skins blister. Let cool, then peel and chop.
- 2. Sauté vegetables: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and corn; cook for an additional 1-2 minutes.
- 3. Combine: Add the roasted poblanos and vegetable broth to the pot. Simmer for about 10 minutes.
- 4. Make it creamy: Stir in coconut milk and lime juice. Season with salt and pepper, simmering gently for another 5-10 minutes.
- 5. Serve: Ladle chowder into bowls, garnish with cilantro if desired, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added heartiness, substitute zucchini or diced potatoes. To enhance flavor, consider adding spices like cumin or smoked paprika. Store leftovers in an airtight container for up to five days; reheat gently on the stove.