Invalid option Creamy Roasted Poblano Corn Chowder | Meijer Specialty Pharmacy
Skip to main content
Lunch | Dinner

Creamy Roasted Poblano Corn Chowder

  • 20–25 Mins

    Prep Time

  • 25–30 Mins

    Cook Time

  • 6

    Servings

  • 212

    Calories

  • 9g

    Fat

  • 34g

    Carbs

  • 4g

    Protein

Recommended For:

Asthma

Download Recipe PDF
  • Share:

Ingredients

  • 2 Large Poblano Peppers
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Large Yellow Onion, diced
  • 3 Cloves Garlic, minced or pressed
  • 2 Celery Ribs, chopped
  • 2 Small Yukon Gold Potatoes, diced
  • 1 Tsp Cumin
  • 1 Tsp Oregano
  • Salt, to taste
  • 4 Cups Frozen Corn
  • 4 Cups Vegetable Broth
  • ½ Cup Unsweetened Coconut Milk
  • Toppings*: Fresh Cilantro, Fresh Lime Juice, Tortilla Chips
  • * Soup toppings not included in nutrition information

What You’ll Need

  • Cutting Board

  • Knife

  • Vegetable Peeler

  • Measuring Spoons

  • Measuring Cups

  • Bowl

  • Aluminum Foil

  • Tongs

  • Baking Sheet

  • Large Pot

  • Blender or Immersion Blender

  • CCorn:

    There is no substitution for corn

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Broil Poblano Peppers Turn oven on to the “broil” setting. Place poblano peppers on an aluminum foil-lined cookie sheet. Place in oven and broil. Broil for about 10 minutes, rotating every few minutes using tongs. Once peppers are dark brown, transfer to a bowl and cover with a plate. Allow them to steam.

  • 3.

    Prepare the Soup While the peppers are steaming, prepare the soup. In a large pot, warm the olive oil over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Add the garlic, celery, potatoes, cumin, oregano and a pinch of salt. Cook for about 5 minutes.

  • 4.

    Add Corn & Broth Add the corn and vegetable broth. Bring to a boil, then cover and cook for 25-30 minutes, until the potatoes are soft.

  • 5.

    Prepare the Peppers While the soup is cooking, prepare the peppers. Wearing dish gloves, or using a paper towel, scrape the outer charred skin off of the pepper. Remove the core and seeds then dice the peppers.

  • 6.

    Blend Soup Remove soup from heat. Using an immersion blender, blend the soup until creamy. If using a blender, carefully transfer soup to a blender and blend until creamy. Transfer soup back to pot.

  • 7.

    Stir in Milk & Peppers Stir in coconut milk and diced peppers.

  • 8.

    Add Toppings & Serve Serve with suggested toppings.

  • 9.

    Wash Hands Wash hands with soap and water.

Recipe adapted from makingthymeforhealth.com

Nourishment Notes

Garlic

Garlic is anti-inflammatory and may help protect against certain types of cancer.

Cumin

Cumin may help promote healthy digestion.

Breathe Better Food Tip

  • Garlic & Onion

    Garlic and onion can cause gas which may be problematic to patients with asthma. To help, replace the whole garlic and onion with dried versions. Use 1 tablespoon of dried onion and 3 teaspoons of garlic.

  • Heartburn

    If heartburn is an issue, try using red peppers in place of the poblano peppers. Red peppers offer a sweeter flavor and may not trigger heartburn. Follow the same preparation steps for the red pepper as the poblano.

You may also like

There's plenty more delicious recipes to try!

Connect with a Dietitian

We use prevailing industry practices to protect your information you submit to us using this form. While we are diligently working to protect your information, it is still possible your information could be intercepted or hacked while it’s sent to us. We don’t recommend you put anything about you in this form you do not want to risk being exposed to a hacker. Because of these risks, we cannot guarantee the privacy of your information submitted on this form. We’ll keep working to improve the privacy and security of our website to keep up with prevailing industry practices.