Roasted Poblano Corn Chowder Recipe
Make Roasted Poblano Corn Chowder Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chowder Base
Garnish
Method
Chowder Preparation
- 1
Roast the Poblano Peppers
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally until the skin is charred and blistered. Remove from the oven and place in a bowl, covering it with plastic wrap to steam for about 10 minutes. Peel off the skins, remove the seeds, and chop the peppers.
- 2
- 3
Add Corn and Broth
Stir in the fresh corn kernels, roasted poblano peppers, vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let simmer for 15-20 minutes.
- 4
Blend the Chowder
After simmering, use an immersion blender to blend the chowder until smooth. Alternatively, you can transfer it in batches to a countertop blender. Once blended, return to the pot.
- 5
Finish with Coconut Milk
Stir in the coconut milk and heat through. Adjust seasoning with additional salt and pepper if needed.
Garnishing the Chowder
- 6
Serve
Ladle the chowder into bowls. Top with diced avocado, crumbled Cotija cheese, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for squeezing over the chowder.
