Roasted Poblano Corn Chowder
Ingredients
- 1 tbsp. light olive oil
- 1 red bell pepper
- 2-3 poblano chilies
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 celery stalks, chopped
- 1/2 tbsp. dried thyme
- 1/2 tbsp. smoked hot paprika
- 6 c. frozen corn kernels
- 3-4 Yukon gold potatoes (approx. 2 lbs.)
- 4 c. no-chicken broth
- 1/2 tsp. liquid smoke (optional, see note)
- 2 bay leaves
- 1 c. coconut milk
- 1 c. almond milk
- 1/4 c. cilantro, chopped
- 1 tbsp. corn starch + 2 tbsp. water, mixed
- salt and pepper
Preparation
1: Roast the red bell pepper and poblanos in an oven pre-heated to 400 °F (200 °C) by cutting them in half, removing the pith and seeds, rubbing them down with a light olive oil, and setting them skins up on a well oiled baking tray in the oven for 30 minutes making sure to flip them 15 minutes in. Be sure to use a pan large enough to give space around each of the pepper halves so they do not steam.
2: While the chilies are roasting you can use this time to chop all the various vegetables and also cook or prepare other dishes. When the chilies are done roasting let them cool and chop them up.
3: Heat the oil in a large skillet or dutch oven on medium-high heat. One the oil is to temperature dump in the garlic and once it begins to change color sauté the onions, bell pepper, poblanos, and celery for 5 minutes. Add in the thyme and smoked paprika and continue to saute for another 2-3 minutes. Next add in the corn, potatoes, and bay leaf. Pour in the no-chicken broth. Cover, bring to a boil then set to low heat and let simmer for 25 minutes.
4: Pour in the almond and coconut milks, cilantro, cornstarch slurry, salt and pepper then give it a good stir. Let simmer for another 5 minutes before taking off heat.
5: Serve with an optional garnish of lime and/or scallion.
Notes
"Liquid Smoke" is sold under several brands of varying strength. This was tested using Stubb's mesquite formula. Depending on the brand you use this may vary. One might also omit this ingredient.