Description
This Roasted Poblano Corn Chowder is a creamy, comforting soup perfect for a cozy meal. Featuring smoky roasted poblano peppers, sweet corn, and aromatic spices, this chowder blends fresh ingredients into a smooth, hearty dish that’s easy to prepare in just 30 minutes.
Ingredients
Scale
Vegetables
- 2 poblano peppers, roasted and chopped
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
Spices & Seasonings
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under a broiler until they are charred on all sides. Allow them to cool, then peel off the skins carefully and chop the flesh into small pieces.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until they soften and become fragrant.
- Add Vegetables and Spices: Stir in the roasted poblano peppers, corn kernels, cumin, salt, and pepper. Mix well to combine all the ingredients evenly.
- Simmer Soup: Pour the vegetable broth into the pot and bring the mixture to a simmer. Let it cook for 10 minutes to blend the flavors together thoroughly.
- Add Cream: Stir in the heavy cream and continue cooking for another 5 minutes, allowing the chowder to thicken slightly and become creamy.
- Blend Slightly: Use an immersion blender to partially blend the soup. This creates a smooth texture while leaving some chunks intact for added texture and heartiness.
- Serve and Garnish: Ladle the hot chowder into bowls and garnish with fresh cilantro. Serve immediately for a warm, comforting meal.
Notes
- To roast poblano peppers, you can use an open flame on a gas stove, a broiler, or a grill.
- For a thicker chowder, reduce some broth before adding cream or use less cream.
- Fresh corn adds a sweeter taste, but frozen corn works well and is convenient.
- Adjust seasoning with salt and pepper according to your taste preference.
- This chowder can be made vegan by substituting heavy cream with coconut cream or a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
