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Poblano Corn Chowder with Cilantro

A close-up of a bowl of creamy Poblano Corn Chowder with cilantro sprinkled on top.
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A recipe for a smoky and sweet corn chowder featuring roasted poblano peppers and finished with fresh cilantro.

Ingredients

Scale
  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 3 cups fresh or frozen corn kernels
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh cilantro, chopped, divided

Instructions

  1. Roast the poblano peppers over an open flame or under a broiler until the skin is blackened on all sides. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel, seed, and chop the roasted peppers.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and ground cumin; cook for 1 minute until fragrant.
  4. Stir in the chopped roasted poblano peppers, vegetable broth, corn kernels, salt, and pepper. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
  6. Use an immersion blender to partially blend the soup until you reach your desired consistency; leave some corn kernels whole for texture.
  7. Stir in the heavy cream (or coconut milk) and heat through for 2 minutes; do not boil.
  8. Stir in half of the chopped fresh cilantro. Taste and adjust salt and pepper if needed.
  9. Ladle the chowder into bowls and garnish each serving with the remaining fresh cilantro.

Notes

  • For a vegetarian version, use vegetable broth. For a vegan version, substitute heavy cream with full-fat coconut milk.
  • To roast poblanos in the oven, place them on a baking sheet at 400°F (200°C) for 20-25 minutes, turning halfway.
  • If you prefer a thicker soup, simmer uncovered for an extra 10 minutes before adding the cream.

Nutrition

Find it online: https://recipesfleet.com/poblano-corn-chowder-with-cilantro-recipe-2/