Smoky Corn and Poblano Chowder [ 40 min ]
This Smoky Corn and Poblano Chowder is not only a feast for the eyes but also a hearty and comforting dish perfect for cooler weather. The smoky flavors of the poblano peppers combined with the sweetness of fresh corn create a delightful balance that is both satisfying and delicious. Ideal for a quick weeknight dinner or a cozy weekend meal, this chowder is sure to become a staple in your kitchen. Enjoy the burst of Southwestern flavors in every spoonful.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium poblano peppers, roasted and diced
- 4 cups fresh corn kernels (or frozen, thawed)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, lime, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Stir in the diced roasted poblano peppers, corn kernels, ground cumin, and smoked paprika. Cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
- Using an immersion blender, blend the chowder until smooth, leaving some chunks for texture.
- Stir in the heavy cream and season with salt and black pepper. Simmer for another 5 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 45gProtéines: 7gFat: 15gSucre: 7g
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