Roasted Poblano Corn Chowder

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 295 cal
• 9g protein
• 42g carbs
• 11g fat
• 5.2g fiber

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Ingredients

• 4 large poblano peppers
• 3 cups fresh or frozen corn kernels
• 1 medium diced yellow onion
• 2 diced celery stalks
• 3 minced garlic cloves
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 3 cups low-sodium vegetable broth
• 1 cup whole milk
• 1 medium diced small Yukon gold potato
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• for serving sour cream or Greek yogurt

Instructions

1. 1Set an oven rack 6 inches from the broiler and preheat the broiler on high. Place the whole poblano peppers on a foil-lined sheet pan and broil for 6 to 8 minutes, turning once, until the skins are blistered and charred in spots.
2. 2Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and steam for 10 minutes. Peel off the loosened skins, remove stems and seeds, then chop the flesh into bite-size pieces.
3. 3In a large Dutch oven or heavy pot over medium heat, melt the butter. Add diced onion and celery and cook for 5 to 6 minutes, stirring often, until the onion turns translucent and soft.
4. 4Stir in the minced garlic, cumin, and smoked paprika and cook for 45 seconds until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to form a light roux.
5. 5Slowly pour in the vegetable broth while whisking to avoid lumps, then add the milk and diced potato. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes until the potato is fork-tender.
6. 6Add the corn kernels and chopped roasted poblanos. Simmer another 5 to 6 minutes so the corn softens and the chowder thickens slightly; season with salt and black pepper, tasting and adjusting as needed.
7. 7Remove the pot from heat and stir in the fresh lime juice. For a creamier texture, use an immersion blender to partially puree one-third of the soup, leaving plenty of chunky corn and pepper pieces.
8. 8Ladle into bowls, top with a dollop of sour cream or Greek yogurt and a sprinkle of chopped cilantro. Serve warm with crusty bread or tortilla chips on the side for a satisfying midday bowl.