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Roasted Poblano and Corn Chowder

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.
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American, Mexican
Ingredients Equipment Method

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

Equipment

  • Blender

Method
 

  1. Heat oven to 400 degrees. Place the poblano pepper and corn on a baking tray and roast in oven.
  2. 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.
  3. Once cool enough to handle remove as much skin as possible from the poblano pepper. Don't worry if you cannot get it all.
  4. After corn has roasted, cut kernels from from the cob and set aside.
  5. 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.
  6. Add tomatillos and a bit more broth if needed and cook an additional 8 minutes.
  7. Add peas, remaining broth, poblano pepper, and 2/3 of the corn.
  8. Bring to a simmer and cook for 10 minutes.
  9. Transfer soup to a blender and add the cilantro. Pulse until you reach desired consistency.
  10. Taste and add salt and pepper if needed.
  11. Return soup to the pot and keep warm but do not simmer.
Serving Suggestions
  1. Serve topped with lime wedges, tortilla chips, avocado slices, and additional cilantro. Soup reheats well the next day.