Corn Chowder with Roasted Poblano
This is a great dinner in a bowl soup. Delicious and filling.
- 2 cups corn
- 1 carrot, peeled and chopped into small dice
- 1 celery stalk chopped into small dice
- 1 potato (Yukon Gold or red) chopped into small dice
- 1 roasted Poblano pepper chopped fine
- 1 small white onion chopped fine
- 1 TBSP tomato paste
- ½ tsp coriander
- ½ tsp fresh thyme
- Pinch of cayenne
- 2 cups vegetable broth
- 1 TBSP flour (regular or gluten free)
- 2 TBSP butter
- 1.5 cups milk
- Top with chopped coriander and a squeeze of lemon or lime
Roast the Poblano: on the BBQ, under the broiler or on top of the gas flame until blackened. Put the pepper in a bowl covered with plastic for 10 minutes to release the skin. Peel and chop.
In a Dutch oven, melt 1 TBSP butter and sauté the carrot, celery, onion, and potato until it sweats and softens. Add the tomato paste and poblano pepper and stir. Add in coriander, thyme, a pinch of cayenne. Push the vegetables to the side and melt in second TBSP of butter and flour. Mix for 1 minute. Add in heated broth and simmer for 10 minutes. Turn off the heat and add the milk (warmed). Stir to combine. Add salt and pepper to taste. For serving, add cilantro and a squeeze of lemon or lime. Some people also add toasted pumpkin seeds and/or cooked bacon or pancetta. It is entirely up to you.
If you are freezing this soup note that the milk will separate but as it warms during reheating, it will blend together again. To avoid this, omit the milk and freeze the soup. Add the milk before serving. Always warm liquids before adding to the soup to avoid curdling or separating.