Iowa Girl Eats · by Kristin Porter★ 4.9 (15)
Roasted Poblano, Sweet Corn and Potato Stoup
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 21%
CARBS 25G51% OF CAL
4G FIBER9G SUGAR12G OTHER
FAT 7G32% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano, sweet corn, and potato stoup is thicker than soup, warming and filling with roasted pepper heat. It's a substantial vegetable-forward dish with bacon and chile depth.
mainamericansouppork🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 ovendairy freegluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 poblano peppers
- 6 slices bacon (chopped)
- 2 leeks (white and light green parts only, cut in half then thinly sliced)
- salt and pepper
- 2 cloves garlic (minced)
- 1 medium-sized potato (peeled then chopped into 1/2" dice, ~1 cup)
- 2 cups gluten free chicken broth
- 2 cups milk (any kind, 2% milk fat or higher if using cow's milk)
- 1 cup sweet corn (fresh or frozen)
- 2 Tablespoons gluten free flour (or AP flour if not GF)
- fresh chopped cilantro (for garnish, option)
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 21%
CARBS 25G51% OF CAL
4G FIBER9G SUGAR12G OTHER
FAT 7G32% OF CAL
3G SAT5G 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
- 40m
- Sodium
- 720mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 640mg
- Calcium
- 154mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 720MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.