Isabel Eats · by Isabel Orozco-Moore★ 4.8 (121)
Roasted Poblano Corn Chowder
NUTRITION · PER SERVING75M COOK
CAL 17%·PRO 18%
CARBS 35G41% OF CAL
5G FIBER9G SUGAR21G OTHER
FAT 20G54% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy soup combining roasted poblano peppers, corn, and potatoes with Mexican spices. Comforting and mildly spiced, it works as a satisfying lunch or dinner on its own.
mainmexicansoup🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 oven🌀 blendergluten free
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 large poblano peppers
- 3 tablespoons unsalted butter
- 2 medium onions, (diced)
- 2 ribs celery (diced)
- 1 carrot, (diced)
- 2 cloves garlic, (minced)
- 1 lb yukon gold potatoes, (scrubbed and diced into ½-¾ inch chunks)
- 4 ¼ cups vegetable broth, (divided (or chicken broth))
- 2 bay leaves
- 2 ½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon freshly ground black pepper
- 1 (16-oz) bag frozen corn ((about 3 ½ cups))
- 1 cup heavy cream
- 1 cup shredded mild cheddar cheese
- fresh lime wedges, (for serving)
- chopped cilantro (for serving)
At a glance
PER SERVING · TIME 75M
CAL 17%·PRO 18%
CARBS 35G41% OF CAL
5G FIBER9G SUGAR21G OTHER
FAT 20G54% OF CAL
12G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1009mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 697mg
- Calcium
- 157mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1009MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.