Roasted Poblano Corn Chowder
Ingredients
-
3
pieces
poblano peppers
-
1
piece
red bell pepper
-
3
teaspoons
extra virgin olive oil
-
2
tablespoons
light butter
-
2
cloves
garlic, minced
-
1
piece
onion, chopped
-
1
stalk
celery, chopped
-
¼
cup
flour
-
1
tablespoon
flour
-
6
cups
vegetable broth
-
2
cups
skim milk
-
1 ½
lbs
new potatoes, unpeeled and diced
-
1
package
frozen corn kernels (16 oz)
-
¼
teaspoon
cayenne pepper
-
to taste
salt
-
to taste
pepper
Instructions
- 1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- 2. Brush the poblano and red peppers with olive oil and place them on the baking sheet.
- 3. Roast the peppers for about 30 minutes until the skin is charred and peels off easily.
- 4. Peel the skins, remove seeds, and chop the peppers into small pieces.
- 5. In a large pot, melt the butter over medium-high heat and add garlic, onion, and celery, cooking until translucent.
- 6. Reduce heat to low, stir in flour, and cook for another 5 minutes.
- 7. Increase heat to high, whisk in vegetable broth, and then add milk, bringing the mixture to a boil.
- 8. Reduce heat to simmer for 5 minutes, stirring often.
- 9. Add the chopped poblanos, red pepper, potatoes, and corn, and simmer uncovered for 30 minutes.
- 10. Stir in cayenne, salt, and pepper.
- 11. Blend three cups of the soup mixture until smooth, then return it to the pot and stir.
- 12. Simmer for an additional 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
136
Total fat
3g
Total carbohydrates
25g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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