Description
Warm up with this creamy poblano corn chowder, a comforting blend of sweet corn and smoky poblano peppers, perfect for chilly nights.
Ingredients
Scale
- 2 large poblano peppers
- 2 cups fresh corn (about 4 ears)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic, cooking until translucent and fragrant (about 5 minutes).
- Roast the Poblano Peppers: While the aromatics are cooking, roast the poblano peppers under a broiler until charred on all sides. Allow to cool slightly before peeling off the skin. Chop into bite-sized pieces.
- Combine Ingredients: Add the roasted poblano peppers and fresh corn to the pot with onions and garlic. Stir well to combine.
- Pour in Broth: Add vegetable broth to the pot and bring to a gentle simmer. Let it bubble for about 10 minutes to meld flavors.
- Blend Until Creamy: Using an immersion blender, blend part of the mixture until smooth while leaving some chunky bits for texture.
- Finish with Cream: Stir in heavy cream and simmer gently for another few minutes. Season with salt and pepper to taste.
- Serve: Transfer chowder to bowls, garnish as desired, and serve with crusty bread or tortilla chips.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: - For added texture, consider including diced potatoes or black beans. - Spice lovers can add jalapeños or cayenne for extra heat. - Fresh herbs like cilantro or parsley can enhance flavors beautifully.