Poblano Corn Chowder
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, hearty chowder with roasted poblano peppers and sweet corn, finished with sharp cheddar. Warming and satisfying, this vegetarian soup makes a complete meal on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 medium-large poblano peppers
- 2 tablespoons unsalted butter
- 1 large onion (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 1 pound Yukon gold potatoes (diced)
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon kosher salt (plus more to taste)
- 1 1/4 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 4 cups corn kernels
- 1 cup heavy cream
- 3/4 cup shredded cheddar cheese
- Fresh chopped cilantro (for garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 603mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 682mg
- Calcium
- 121mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 603MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.