Roasted Poblano Corn Chowder
Ingredients
-
6
ears
corn cobs and kernels
-
6
cups
water
-
5
large
poblano peppers
-
2
tablespoons
olive oil
-
2
medium
onions, diced
-
12
ounces
Yukon gold potatoes, peeled and cut into 1-inch chunks
-
to taste
salt and black pepper
-
2
bay leaves
-
1
teaspoon
ground cumin
-
½
teaspoon
dried oregano
-
to garnish
chives
Instructions
- Simmer corn cobs in water for 30 minutes to create broth, then remove cobs and season broth with salt.
- Roast poblano peppers until blackened, steam them, then peel and chop.
- In a pot, heat olive oil and sauté onions until softened and browned.
- Add potatoes, stir to coat, then add corn broth, bay leaves, cumin, and oregano, and simmer until potatoes are cooked.
- Add corn to the pot and cook until tender, then remove bay leaves.
- Puree about ⅓ of the soup for creaminess, stir in roasted poblano peppers, and season to taste.
- Serve warm, garnished with chives.
Nutrition Facts (estimated)
Servings
5-6
Calories
238
Total fat
7g
Total carbohydrates
42g
Total protein
7g
Sodium
41mg
Cholesterol
0mg
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