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Roasted Poblano-Corn Chowder (GF, V)

I love a summer soup! I like this one because it actually doesn't call for much seasoning and it leaves you to your own particular preferences to season as your own. The hubby ended up adding Hawaiian spices. I sprinkled some red pepper flakes... then took a horrible photo.

Roasted Poblano-Corn Chowder (GF, V)

Source: Tried & True | Serves: 6-8 | Time: 1 hr

Changes: not a thing!


3 tsp avocado oil, divided)

3 poblano peppers, trimmed and seeds removed

1 jalapeño, trimmed and halved

6 cloves garlic, peeled

6 ears #corn, husked

1 yellow onion, peeled and diced

5 cups vegetable stock (homemade to reduce sodium)

1 head curly kale (stems discarded, leaves torn into bite-sized pieces)

15 ounce can coconut milk (full-fat)

Salt, pepper, and cayenne powder to taste


Preheat oven to 425ºF. Line a sheet pan with aluminum foil and arrange the poblano peppers, jalapeño pepper, and garlic cloves on the foil. Drizzle with 2 teaspoons avocado oil and a sprinkle of salt. Transfer to the oven for 20 minutes until the skins of the peppers blister and char. Remove from the oven and let cool for 5-10 minutes.

Once the poblano peppers are cool enough to handle, carefully remove the skins (oops! forgot to do this, but I don't think it mattered).

Transfer the poblano peppers, garlic, and jalapeño (seeds included) to a food processor and pulse until finely chopped. Alternatively, you can roughly chop the peppers and garlic with a knife.

Heat the remaining 1 teaspoon avocado oil in a large pot. Add the diced onion and cook for 4-5 minutes until just beginning to soften. Add the minced peppers and garlic and cook for 3-5 minutes more until very fragrant.

Add the vegetable stock and bring to a boil. Reduce heat.

Add half the corn, the coconut milk, and the kale leaves. Simmer for 10-15 minutes until softened. Taste and season with salt, pepper, and cayenne powder.

Using an immersion blender, blend the soup until smooth and creamy. Taste and season again to your tastes.

Add the remaining half of the corn and simmer for 10 minutes more. Taste and season. Turn off heat. Serve and enjoy!

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