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Corn and Poblano Chowder

Corn and Poblano Chowder

Once again, we’re in that transitional season where it’s still hot outside but all we want is soup. What better way to enjoy that space than by making our favorite Corn and Poblano Chowder? This hearty vegetarian soup is creamy, savory, and full of corn and pepper flavor. The broth is infused with corn cobs (so don’t throw yours away!), which give the soup a sweetness that you can’t get from vegetable broth alone. The savory onions and peppers balance out the sweetness, and the potatoes give the chowder body and texture. The result is an exceptional soup that you’ll want to make again and again!

Author: Cooking with Conks

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 7 Servings

Calories: 447 kcal per serving

Ingredients

  • 1 - onion
  • 2 - poblano peppers
  • 1 - jalapeño
  • 2 - russet potatoes
  • 5 - corn cobs
  • 1 tbsp - olive oil
  • 2 teaspoons - adobo seasoning
  • 1 tsp - chipotle pepper powder
  • 4 cups - vegetable broth
  • 2 cups - half and half
  • Salt
  • 3 - green onions
  • ½ bunches - cilantro
  • 1 ½ cups - cheese
  • 1 ½ cups - soy chorizo
  • 1 cup - sour cream
  • Lime wedges
  • Corn chips

Instructions

  1. Cut the corn kernels from the cobs and place in a bowl. Keep the corn cobs for the broth.
  2. Add oil to a large pot or Dutch oven placed over medium heat.
  3. Add the diced onions, poblano peppers, and jalapeño peppers and saute for 2 to 3 minutes.
  4. Add the adobo seasoning, the chipotle powder, and a pinch of salt and cook until the veggies soften.
  5. Place the corn cobs (with the corn kernels cut off) in the pot on top of the veggies and cover them with vegetable broth.
  6. Bring the liquid to a boil, reduce to simmer, cover the pot with a lid, and cook for 30 minutes.
  7. Remove the corn cobs from the pot, add the corn kernels and potatoes, and mix in the half and half or milk/cream. Cover the pot and cook until the potatoes are fork tender.
  8. Using an immersion blender, blend the soup to desired chunkiness. You can also ladle some chowder into a blender and blend that up, or reserve some chowder in a separate bowl before using the immersion blender to blend the rest in the pot.
  9. Adjust the seasoning to taste, ladle the soup into your favorite bowl, and add desired toppings.

Nutrition

Energy: 447 kcal | Total Fat: 29 g | Saturated: 16 g | Trans: 0 g | Unsaturated: 3 g | Cholesterol: 69 mg | Total Carbs: 37 g | Fiber: 4 g | Sugars: 13 g | Proteins: 15 g | Sodium: 912 mg | Polyunsaturated: 2 g | Monounsaturated: 8 g

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