Description
A comforting and creamy Poblano Corn Chowder with smoky flavors and hearty textures, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 to 2 large poblano peppers, diced
- 4 garlic cloves, rough chopped
- 3 cups potatoes, diced
- 3 cups veggie broth
- 1 1/2 teaspoons salt
- 1 teaspoon fresh black pepper
- 1 1/2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons dried oregano
- 1 bay leaf
- 4 cups corn (divided)
- 2 cups milk (regular, soy, almond, oat)
- Cilantro and lime for garnish (optional)
- Sour cream for garnish (optional)
Instructions
- Sauté the aromatics in olive oil over medium-high heat until fragrant and translucent.
- Add diced bell peppers and garlic, sauté until softened.
- Combine potatoes and veggie broth, season, and simmer until potatoes are tender.
- Blend half of the corn with milk until smooth.
- Combine blended mixture with remaining corn, simmer until heated through.
- Serve with garnishes like cilantro, lime, and sour cream.
Notes
If using frozen corn, thaw it before adding. Adjust spice level with milder or hotter poblano peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: poblano corn chowder, comfort food, vegetarian soup, creamy soup, hearty recipes
