Description
A creamy, smoky chowder with sweet corn and roasted poblano peppers, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 poblano peppers, roasted, peeled, seeded, and diced
- 3 cloves garlic, minced
- 4 cups fresh or frozen corn kernels (about 6 ears)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 medium russet potatoes, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup sour cream, for garnish
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the roasted poblano peppers and garlic, and cook for another 2 minutes until fragrant.
- Stir in the corn, potatoes, cumin, and smoked paprika. Cook for 2-3 minutes.
- Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Remove about 2 cups of the chowder and blend until smooth (careful with hot liquid). Return the blended mixture to the pot.
- Stir in the heavy cream and milk. Heat gently without boiling.
- Season with salt and pepper to taste.
- Serve hot, garnished with a dollop of sour cream, fresh cilantro, and lime wedges on the side.
Notes
To roast poblano peppers, place them over an open flame or under a broiler until charred, then steam in a covered bowl for 10 minutes. Peel, seed, and dice.
Nutrition
- Calories: 385 kcal
- Sugar: 10 g
- Fat: 22 g
- Carbohydrates: 45 g
- Protein: 8 g