Ingredients
2 poblano peppers, roasted and chopped
2 cups corn kernels (fresh or frozen)
1 medium onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
-
Roast the poblano peppers over an open flame or under a broiler until charred. Let them cool, peel off the skin, and chop them into small pieces.
-
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
-
Add the roasted poblano peppers, corn, cumin, salt, and pepper to the pot. Stir to combine.
-
Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
-
Stir in the heavy cream and cook for an additional 5 minutes.
-
Use an immersion blender to blend the soup slightly, leaving some chunks for texture.
-
Serve hot, garnished with fresh cilantro.
Notes
-
Add Potatoes: Add diced potatoes for a heartier chowder, making it even more filling.
-
Spicy Kick: Add a chopped jalapeño or chili flakes for an extra layer of heat.
-
Cheese Topping: Top the chowder with shredded cheddar or Monterey Jack cheese and a dollop of sour cream for added richness.
-
Dairy-Free Version: Use coconut milk or cashew cream in place of heavy cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
