Creamy Poblano Corn Chowder
Creamy Poblano Corn Chowder is a comforting, flavorful soup that blends sweet corn with the smoky kick of roasted poblano peppers. This hearty dish features a creamy coconut milk base, making it perfect for cozy evenings or gatherings with friends and family. Quick and easy to prepare, this chowder is not only visually appealing with its vibrant colors but also versatile enough for various dietary preferences. Serve it with crusty bread or tortilla chips for a satisfying meal that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 2 medium poblano peppers
- 2 cups fresh corn kernels (or 1 can)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp extra virgin olive oil
Instructions
- Prep your veggies: Dice the onion, mince the garlic, and chop the poblano peppers after removing the seeds.
- Sauté: In a large pot, heat olive oil over medium heat. Add onions and garlic; cook until translucent (about 5 minutes). Then stir in chopped poblanos and sauté until tender (another 5 minutes).
- Combine: Add corn kernels and vegetable broth; bring to a gentle simmer for about 10 minutes.
- Blend: Use an immersion blender to blend until smooth yet slightly chunky.
- Cream it up: Stir in coconut milk and simmer on low for an additional 5 minutes.
- Serve: Ladle into bowls and garnish with cilantro or avocado slices if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg