Poblano Corn Chowder
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(29)
Ingredients
10 servings
- 2 tablespoons olive oil
- one onion, diced
- 1 red bell pepper
- 1-2 large poblano peppers, diced
- 4 garlic cloves, rough chopped
- 3 cups potatoes, diced- yukon, baby, red, or peeled
- 3 cups veggie broth (or use water and 2 teaspoons broth base or boullion cubes)
- 1 ½ teaspoon salt
- 1 teaspoon fresh black pepper
- 1 ½ teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 ½ teaspoons dried oregano
- 1 bay leaf
- 4 cups corn (divided)
- 2 cups milk (regular, soy, almond, oat) I used soy milk and loved it.
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Preparation
Step 1
In a large pot or dutch oven, heat oil over medium high heat. Saute onion, 3-4 minutes until fragrant. Lower heat to medium, add bell pepper, poblano peppers and garlic, saute 4-5 minutes until fragrant. Add potatoes and broth and salt, pepper, cumin, coriander, oregano and bay leaf. You should have just enough liquid to cover potatoes- if not, add a little more. Cover and bring to a gentle simmer, until potatoes are tender, about 10-15 minutes.
Step 2
Place half of the corn in a blender with the milk. Blend until silky smooth. Pour this into the soup pot, along with the remaining half of corn. Simmer for a few minutes until heated through.
Step 3
Taste and adjust the salt to taste. Add a squeeze of lime, if needed.
Step 4
Serve with lime wedges and cilantro, and a dollop of sour cream for extra richness if you like.
Step 5
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