Roasted Poblano Corn Chowder
Ingredients
The soup
-
6
units
poblano chiles
-
3
cups
corn
-
3
cups
chopped Yukon gold potatoes
-
1
cup
chopped sweet or yellow onion
-
3-5
cloves
garlic
-
¾-1
teaspoon
sea salt
-
¼-½
cup
lime juice
-
¼-½
cup
chopped fresh cilantro
-
4
cups
veggie broth
-
½-¾
cup
raw cashews (optional)
Optional toppings
-
to taste
vegan sour cream
-
to taste
chopped cilantro
-
to taste
tortilla strips or chips
-
to taste
lime
-
to taste
avocado
-
to taste
radishes
-
to taste
vegan Cotija cheese
Instructions
- Preheat the oven to 400°F (205°C).
- Place chiles and corn on a parchment-lined baking sheet, drizzle with oil or broth, and roast for 40-45 minutes.
- After roasting, place the chiles in a plastic bag or wrap in foil to steam for 5 minutes, then peel the skins.
- Chop the roasted chiles.
- In a large pot, sauté the potatoes, onion, garlic, and salt in oil or broth until they begin to brown.
- Add the roasted chiles and corn, sauté for a few more minutes.
- Mix in lime juice and cilantro, sauté for an additional 3-4 minutes.
- Add veggie broth and simmer for 5 more minutes.
- For a creamy version, blend 1 cup of the soup with cashews and extra broth, then stir back into the pot.
- Serve with toppings of choice.
Nutrition Facts (estimated)
Servings
4 servings
Calories
413
Total fat
9g
Total carbohydrates
77g
Total protein
13g
Sodium
554mg
Cholesterol
1mg
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