Ah, creamy corn chowder with roasted poblanos! This dish holds a special place in my heart, and I can’t wait to share it with you. Every time I whip it up, I’m reminded of the cozy gatherings with friends during those chilly evenings when a warm bowl of chowder could melt away the day’s stress. The smoky flavor from the roasted poblanos, combined with sweet corn and rich cream, is pure magic. I can almost hear the laughter echoing in the kitchen as we eagerly spooned the chowder into our bowls, each bite more comforting than the last.
Not only is this chowder delicious, but it’s also surprisingly easy to make! So if you’re looking for a dish that’s sure to impress, whether it’s for a family dinner or a small get-together, look no further. Let’s dive into the details of this creamy goodness!
What’s in Creamy Corn Chowder with Roasted Poblanos?
– Poblanos Peppers: These mildly spicy peppers bring a wonderful depth of flavor. When roasted, their smokiness really shines, adding a unique twist to the chowder.
– Olive Oil: Perfect for sautéing the vegetables and adding a bit of healthy fat to the mix.
– Onion: A staple in many dishes, diced onions add sweetness and a lovely aroma to the base of this chowder.
– Garlic: Because, let’s be honest, garlic makes everything better. It’s the secret ingredient that elevates the flavor profile.
– Red Bell Pepper: For that vibrant color and a bit of crunch!
– Carrots: These add sweetness, color, and a nutritious boost to the chowder.
– Black Beans: Not only do they add protein, but they also contribute to the overall heartiness of the dish.
– Corn: Sweet corn is the star here! You can use fresh, frozen, or canned, depending on what’s available.
– Chicken Broth: Provides a savory, rich base to the chowder.
– Heavy Cream: This is where the creaminess comes from. It brings it all together beautifully!
– Ground Cumin: Adds a warm, earthy flavor that complements the poblanos perfectly.
– Smoked Paprika: Another layer of smokiness that enhances the overall flavor profile.
– Salt and Pepper: Essential for seasoning everything to taste.
– Shredded Cheddar Cheese: Because who doesn’t love cheesy goodness?
– Cilantro or Green Onions: For that fresh garnish that makes everything pop!
– Lime Wedges: A squeeze of lime just before serving adds brightness and balances the richness of the chowder.
Is Creamy Corn Chowder with Roasted Poblanos Good for You?
Yes, it absolutely can be! Here’s why:
– Poblanos Peppers: These peppers are low in calories and rich in vitamins A and C, making them a smart addition to your meals.
– Black Beans: They are a fantastic source of protein and fiber, which is great for your digestive health.
– Corn: Packed with antioxidants and vitamins, corn also provides energy-boosting carbohydrates.
– Heavy Cream: While creamy indulgence comes with calories, moderation is key. A small amount helps create that luscious texture without needing a mountain of it.
However, if you’re watching your calorie intake, you can substitute some ingredients, like using half-and-half instead of heavy cream or opting for low-fat cheese. It’s all about balance!
Ingredients
– 2 large poblanos peppers
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 medium carrots, diced
– 1 can (15 oz) black beans, drained and rinsed
– 2 cups corn (fresh or frozen)
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– Fresh cilantro or green onions for garnish (optional)
– Lime wedges for serving (optional)
Serves: 6
How to Make Creamy Corn Chowder with Roasted Poblanos?
1. **Roast the Poblanos:** Start by preheating your oven to broil. Place the poblanos on a baking sheet and broil until their skins are nice and charred, about 8-10 minutes. After they’re done, cover them in a bowl with plastic wrap to steam for about 10 minutes. Once they’re cool enough to handle, peel off the skins, remove the stems and seeds, and dice them up.
2. **Sauté Vegetables:** In a large pot, heat the olive oil over medium heat. Toss in the diced onion and sauté for about 3-4 minutes until they become translucent. Add the minced garlic and give it a quick stir for another minute until fragrant.
3. **Add Peppers and Carrots:** Now, add the red bell pepper and diced carrots to the mix. Continue cooking for about 5 minutes, letting those vibrant colors soften up.
4. **Combine Ingredients:** Stir in the roasted poblanos, black beans, corn, chicken broth, heavy cream, cumin, smoked paprika, salt, and pepper. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally.
5. **Add Cheese:** Once everything is heated through and the flavors have melded together beautifully, stir in the shredded cheddar cheese until it’s melted and well combined.
6. **Serve:** Scoop generous portions of the chowder into bowls, and if you’re feeling fancy, garnish with fresh cilantro or green onions. And don’t forget the lime wedges on the side for that extra zing!
Now, grab a spoon and dig into this delightful creamy corn chowder!
Variations and Tips for the Best Chowder
– Feel free to get creative! You can swap out black beans for pinto beans or even add diced potatoes for a heartier dish.
– If you want to kick up the heat, consider adding diced jalapeños or a few dashes of hot sauce.
– Looking for a lighter version? Try substituting the heavy cream with almond milk or coconut milk for that creamy texture without all the calories.
– This chowder pairs perfectly with crusty bread or a simple side salad for a complete meal.
I really hope you give this creamy corn chowder a try! It warms my heart every time I make it, and I know it will quickly become a favorite in your household too. Once you’ve tried it, I’d love to hear what you think! Cheers to cozy meals and warm memories. Enjoy!
