Poblano Corn Chowder
Servings
4Serving size
2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (finely minced) |
| 2 Large stalk Celery, raw (finely diced) |
| 2 pepper Poblano Pepper (stemmed, seeded, and diced) |
| 2 large ear Corn, sweet, white, raw (cut kernels from cob) |
| 2 Tbsp. All purpose flour or garbanzo flour (use 3 Tbsp. garbanzo flour, if using) |
| 2 cups No salt added vegetable stock |
| 2 cup Water |
| 1/2 tsp. Salt |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp., leaves Dried thyme |
| 1 ounce Semisoft goat cheese |
| 1/4 cup Coriander (cilantro) leaves, raw |
Instructions
Add the garlic and cook for about 2 to 3 minutes. Stir frequently.
Add the onion, increase the heat to medium-high, and cook for about 5 minutes. Stir frequently.
Add the celery, poblanos, and corn and cook for about 5 minutes. Stir frequently.
Add the flour and stir well. Cook for about 2 minutes. Stir frequently.
Slowly add the vegetable stock and water.
Stir and reduce the heat to medium.
Add the salt, oregano, and thyme.
Simmer for about 40 minutes. Stir every 5 minutes.
Remove 1 1/2 cups of the soup to a blender and puree until smooth.
Add the goat cheese to the blender and puree until smooth. Return the pureed soup to the stock pot, add the cilantro, and stir.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Poblano peppers can be a bit hit or miss. Sometimes they are really spicy and other times they are almost as mild as green bell peppers. This is one of those great moments when tasting is everything. If it’s too mild, you can add a bit of cayenne pepper. Start with 1/8th teaspoon at a time (for two servings) and build up from there.