Roasted Poblano Pepper, Tomatillo and Corn Chowder
An easy, healthy, delicious spring/summer soup recipe featuring roasted poblano peppers, tomatillos, sweet corn on the cob and spring vegetables.
Equipment
- Blender
Ingredients
- 1 poblano pepper (seeds removed and sliced in half lengthwise)
- 3 ears corn on the cob (cleaned and wrapped in foil)
- 2 cups cauliflower roughly chopped
- 1 jalopeno pepper (seeds removed and sliced in half lengthwise)
- 8 tomatillos (wrappers removed and sliced in half)
- 1 cup onion roughly chopped
- 3/4 cup peas (either fresh or frozen)
- 4 cloves garlic
- 4 cups low sodium vegetable broth
- 1 cup fresh cilantro
- salt and pepper to taste
Instructions
- Heat oven to 400 degrees. Place the poblano pepper and corn on a baking tray and roast in oven.
- Remove poblano pepper after 20 minutes or until skin is blackened. Leave corn in the oven until it has roasted for a total of 45 minutes.
- Once cool enough to handle remove as much skin as possible from the poblano pepper. Don't worry if you cannot get it all.
- After corn has roasted, cut kernels from from the cob and set aside.
- Heat 2 tbsp of broth in the bottom of a large pot. Add the onion, cauliflower, garlic and jalopeno and a pinch of salt. Cook 8 minutes.
- Add tomatillos and a bit more broth if needed and cook an additional 8 minutes.
- Add peas, remaining broth, poblano pepper, and 2/3 of the corn.
- Bring to a simmer and cook for 10 minutes.
- Transfer soup to a blender and add the cilantro. Pulse until you reach desired consistency.
- Taste and add salt and pepper if needed.
- Return soup to the pot and keep warm but do not simmer.
Serving Suggestions
- Serve topped with lime wedges, tortilla chips, avocado slices, and additional cilantro. Soup reheats well the next day.