Description
Creamy Poblano Corn Chowder is a heartwarming dish that combines the sweetness of corn with the smoky depth of poblano peppers. This rich and velvety chowder is perfect for chilly evenings or gatherings, offering a delightful medley of flavors that warms both body and soul. Ready in under an hour, it’s an easy-to-make recipe that will leave everyone at your table smiling.
Ingredients
Scale
- 2 medium poblano peppers
- 2 cups sweet corn (fresh or frozen)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Chop the poblano peppers, onion, and garlic; set aside.
- In a large pot over medium heat, heat olive oil. Sauté onion until translucent (about 5 minutes), then add garlic and poblano peppers; sauté for another 3 minutes.
- Stir in sweet corn and vegetable broth; bring to a gentle simmer for about 10 minutes.
- Blend the mixture using an immersion blender until smooth, leaving some chunks for texture.
- Return to low heat, stir in heavy cream, warming gently for about 5 minutes. Season to taste.
- Serve hot, garnished with fresh cilantro or cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For added smokiness, roast the poblano peppers before adding them to the chowder. To make this dish vegan-friendly, substitute heavy cream with coconut milk or cashew cream.