Roasted Poblano Corn Chowder
The roasted poblano peppers in this creamy corn chowder give it just the right amount of smokiness and the potatoes make it hearty enough for a main course.
Ingredients
- 4 poblano peppers roasted, seeded, and peeled
- 1 onion diced
- 3 cups corn
- 3 cloves garlic minced
- 3 russet potatoes diced
- 4 cups chicken stock substitute vegetable broth for vegetarian
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
Instructions
- Combine peppers, onions, potatoes, chicken broth, and spices in a large slow-cooker.
- Cook 4 hours on high or 8 hours on low.
- For a chunky consistency, add corn and cream. For a smoother consistency, add corn and hit with an immersion blender for 1 minutes or put 2 cups of soup in a food processor, blend for 30 seconds, and then add back to pot with cream.
- Cook for another 30 minutes.
- Serve garnished with lime wedge and fresh cilantro if desired.
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