Oh My Veggies · by Joanne★ 5.0 (2)
Roasted Poblano Corn Chowder
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 14%
CARBS 41G67% OF CAL
8G FIBER0G ADDED10G INTRINSIC23G OTHER10G TOTAL SUGAR
FAT 8G29% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan corn chowder with roasted poblano peppers, potatoes, and beans, made creamy by pureeing part of the soup. It's hearty and satisfying with warm Mexican spices.
mainamericansoup🌀 blender🫕 dutch oven🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 6 ears of corn (cobs and kernels divided)
- 6 cups of water
- 5 large poblano peppers
- 2 tablespoons olive oil
- 2 medium onions (diced)
- 12 ounces yukon gold potatoes (peeled and cut into 1-inch chunks)
- Salt and black pepper (to taste)
- 2 bay leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Chives (for garnish)
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 14%
CARBS 41G67% OF CAL
8G FIBER0G ADDED10G INTRINSIC23G OTHER10G TOTAL SUGAR
FAT 8G29% OF CAL
1G SAT7G 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
- 10m
- Cook
- 55m
- Sodium
- 171mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 906mg
- Calcium
- 42mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.