Description
Indulge in this velvety Creamy Poblano Corn Chowder, brimming with smoky flavors and sweet corn. Perfect for cozy evenings, it promises warmth and satisfaction in every spoonful.
Ingredients
Scale
- 3 medium Poblano Peppers
- 2 cups Fresh Corn (or frozen if unavailable)
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 4 cups Low-Sodium Vegetable Broth
- 1 cup Coconut Milk (full-fat for richness)
- 2 tbsp Fresh Lime Juice
- 2 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Roast the Poblano Peppers: Preheat your oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast until charred and bubbly (15-20 minutes). Once cooled, cover with plastic wrap for 10 minutes to loosen the skins.
- Prepare Aromatics: While the peppers cool, heat olive oil in a large pot over medium heat. Sauté diced onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant (about 1 minute).
- Combine Ingredients: Peel the skins off the cooled poblano peppers, chop coarsely, and add them to the pot along with fresh corn.
- Pour in Broth: Add vegetable broth to the pot and let simmer for about 10 minutes to meld flavors.
- Add Coconut Milk: Stir in coconut milk after simmering to achieve a creamy texture.
- Final Touches: Squeeze fresh lime juice into the chowder before serving. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra corn or cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: To enhance flavor, allow chowder to sit for a bit before serving. For added protein, consider adding cooked chicken or swapping corn for zucchini. Store any leftovers in an airtight container for up to three days; reheat gently on low heat.