Smoky Corn Chowder with Roasted Poblano Peppers and Cilantro

This Smoky Corn Chowder with Roasted Poblano Peppers and Cilantro is a rich and inviting soup that combines the earthy depth of roasted poblano peppers with the natural sweetness of corn. Enhanced by the freshness of cilantro, this chowder offers a delightful balance of flavors. It is simple to prepare, making it an excellent choice for a cozy dinner on cool evenings. The unique smoky aroma and creamy texture contribute to its appeal, ensuring a pleasant dining experience.

Ingredients

• 4 cups corn kernels
• 2 cups vegetable broth
• 2 cups potatoes, diced
• 2 cups roasted poblano peppers, diced
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 cup coconut milk
• 1 Tbsp smoked paprika
• 1/2 cup cilantro leaves, chopped

Instructions

1. In a large pot over medium heat, sauté the onion and garlic for 3 to 4 minutes until soft and fragrant.
2. Add the corn, diced potatoes, roasted poblano peppers, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 20 minutes, or until the potatoes are tender.
3. Stir in the coconut milk and smoked paprika, mixing well. Taste and season with salt and pepper as needed.
4. Serve the chowder hot, garnished with chopped cilantro leaves.

Keywords: Creamy, Comfort Food, Sweet Corn, Soup, Mexican

Spice Rack: Salt, Pepper, Smoked Paprika

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