Roasted Green Chile Chowder Soup Recipe

Directions

1. 1

   Prepare the Ingredients

   Start by roasting the green chiles. You can do this by placing them under a broiler or directly over a gas flame until the skin is charred. Once roasted, place them in a bowl covered with plastic wrap for about 10 minutes. Peel off the skins, remove the seeds, and chop them.

2. 2

   Sauté the Vegetables

   In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic, diced carrots, and potatoes, and continue to sauté for another 5-7 minutes.

3. 3

   Add Broth and Chiles

   Pour in the vegetable broth and add the chopped roasted green chiles. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.

4. 4

   Blend and Add Cream

   Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, salt, and black pepper. Heat through for another 5 minutes, adjusting seasoning to taste.

5. 5

   Serve

   Ladle the chowder into bowls and garnish with chopped cilantro. Serve hot.