Roasted Poblano Corn Chowder

Turned out super creamy. Thanks for the potato smashing trick!

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Potatoes

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First, roast the poblano peppers, remove the seeds and chop them into small pieces

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Heat oil and butter in a large pot. Add onion, bell pepper, celery, and carrots and cook until softened.

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Stir in garlic, cumin, oregano, and coriander.

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Add potatoes, broth, and bay leaves. Bring to a boil and simmer until the potatoes are tender.

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Remove the bay leaves. Blend about 3 cups of the chowder and stir it back into the pot.

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Stir in the corn and chopped poblanos, and simmer.

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Stir in the milk and season with salt and pepper.

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Serve and enjoy!

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To add extra creaminess to the chowder, remove a portion of potatoes from the chowder and place them in a small plate or bowl. Smash the potatoes with a fork and stir them back into the soup.

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LET'S START COOKING!

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Roasted Poblano Corn Chowder

Turned out super creamy. Thanks for the potato smashing trick!

- Amanda

Potatoes

INGREDIENTS

INGREDIENTS

Celery

Carrot

Garlic

Red Bell Pepper

Broth

Fresh or Frozen Corn

Milk

Onion

Poblano Peppers

First, roast the poblano peppers, remove the seeds and chop them into small pieces

1

Heat oil and butter in a large pot. Add onion, bell pepper, celery, and carrots and cook until softened.

2

Stir in garlic, cumin, oregano, and coriander.

3

Add potatoes, broth, and bay leaves. Bring to a boil and simmer until the potatoes are tender.

4

Remove the bay leaves. Blend about 3 cups of the chowder and stir it back into the pot.

5

Stir in the corn and chopped poblanos, and simmer.

6

Stir in the milk and season with salt and pepper.

7

Serve and enjoy!

Serve and enjoy!

To add extra creaminess to the chowder, remove a portion of potatoes from the chowder and place them in a small plate or bowl. Smash the potatoes with a fork and stir them back into the soup.

“

Tips from the chef

Tips from the chef

LET'S START COOKING!