Roasted Poblano Corn Chowder
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Description
This spicy corn chowder is perfect on a chilly day! Serve garnished with sour cream and shredded cheese.
Ingredients
- 3 potatoes, peeled and cut into small cubes, or more to taste
- 4 poblano peppers, halved and seeded, or more to taste
- 2 tablespoons olive oil, divided
- 3 ears fresh corn, shucked, or more to taste
- salt to taste
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 (14.75 ounce) can creamed corn
- 1 (14.5 ounce) can chicken broth
- ¼ cup finely chopped cilantro
- 1 teaspoon ground cumin
- 1 cup milk
Directions
- 1. Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.
- 2. Preheat oven to 375 degrees F (190 degrees C).
- 3. Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.
- 4. Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.
- 5. Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.
- 6. Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.
- 7. Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.
- 8. Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.
Nutrition Facts
serving: 4 servings
calories: 391.5 kcal
carbohydrates: 70.8 g
protein: 11.6 g
saturated fat: 2 g
cholesterol: 7.1 mg
sodium: 827.5 mg
fiber: 10.1 g
sugar: 13 g