Pharmacy Notices
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
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 212 Calories
  • 9g Fat
  • 34g Carbs
  • 4g Protein
  • 45–55 Mins Total Time
  • 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
Recipe adapted from makingthymeforhealth.com

Nourishment Note

Instructions

  • 6 Servings
  • 212 Calories
  • 9g Fat
  • 34g Carbs
  • 4g Protein
  • 45–55 Mins Total Time
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

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

  • 7

    Add Toppings & Serve Serve with suggested toppings.

Recipe adapted from makingthymeforhealth.com

Allergen Swap

  • CCorn

    There is no substitution for corn

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.

There's plenty more delicious recipes to try!

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