Roasted Poblano Corn Chowder
Give your taste buds a treat with this super flavorful, super simple Roasted Poblano Corn Chowder. It's vegan, tasty and perfect all year 'round.
Yield: 0 About 5 cups
Ingredients
- 3 poblano peppers
- 4 cups + 1 cup fresh corn
- 4 cups plant-based milk
- 1 tsp. oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 cup vegetable broth
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Preheat oven to 400° F. Place poblano peppers on a parchment paper-lined baking sheet and bake for 30 minutes.
- While peppers bake, place 4 cups of corn and the plant-based milk into a blender and blend until mostly smooth. Set aside.
- Once peppers are done, allow them to cool and then remove the outer skin. Remove the seeds and chop into small pieces.
- Heat oil over medium heat in Dutch oven or soup pot. Add onion, garlic and peppers. Cook until onions are translucent—about 3 minutes.
- Add the corn/milk blend, along with the final cup of corn and the remaining ingredients. Simmer for 15 minutes and serve with cilantro, sour cream or your favorite garnish.
Notes
This recipe is gluten-free.
Nutrition
Serving: 1g