Here’s a cleaned-up and organized version of your **Roasted Poblano Corn Chowder** recipe, with headings and subheadings for easier reading and clarity:
Easy Roasted Poblano Corn Chowder
*A cozy and Mediterranean diet-friendly twist on traditional New England chowder.*
Introduction
Hey guys! Today we’re making a warm, comforting **Roasted Poblano Corn Chowder**—perfect for the cooler months when the air is crisp and the leaves start to change. As a New Englander, chowder is a beloved staple, and in this recipe, we stay true to its roots while adding a few flavorful twists, all while keeping it friendly to a Mediterranean-style diet.
Ingredients
Vegetables and Aromatics
- 4 ears of corn (or about 3 cups corn kernels)
- 2 poblano peppers
- 1 medium onion, chopped
- 2–3 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
Pantry and Staples
- 2–3 tbsp olive oil, divided
- 1 quart (4 cups) vegetable broth or chicken broth
- ½–1 tsp salt, to taste
- Freshly ground black pepper, to taste
Finishing Touches
- ½ cup half and half (or heavy cream, or coconut cream for dairy-free)
- Juice of 1 lime
- 2 tbsp chopped cilantro (or parsley if preferred)
- Crumbled feta cheese (optional, for garnish)
- Chopped green onions, extra corn, poblano pieces, and cilantro (for garnish)
Instructions
1. Roast the Corn and Poblanos
1. Preheat oven to **500°F** and position the oven rack just under the broiler.
2. Cut corn off the cob. (Tip: Place a small bowl upside down inside a large bowl, balance the cob on top, and cut downward so kernels fall neatly.)
3. Cut tops off poblanos, slice in half lengthwise, and remove seeds.
4. Toss poblano halves with **1 tsp olive oil** and place **skin side up** on one side of a baking sheet.
5. Toss corn kernels with olive oil and **½ tsp salt**, then spread them on the other side of the baking sheet.
6. Broil for **10–15 minutes** until poblanos blister and corn is slightly browned.
2. Sauté Aromatics
1. While veggies roast, heat a **large Dutch oven** over **medium-high heat**.
2. Add **1 tbsp olive oil** and the chopped onions.
3. Sauté for **6–8 minutes** until onions are soft and translucent.
3. Build the Chowder Base
1. When roasting is done, remove veggies from the oven.
2. Set aside **half the roasted corn** for later.
3. Add **minced garlic** to the pot with the onions and sauté for **1 minute**.
4. Pour in **broth**, **½ tsp salt**, **cubed potatoes**, and the other half of the roasted corn.
5. Bring to a **strong simmer** and cook for **15–20 minutes**, or until potatoes are fork-tender.
4. Blend and Finish
1. Remove pot from heat and stir in the **half and half** (or alternative cream).
2. Use a **hand blender** to puree the soup until smooth. (If using a traditional blender, let soup cool slightly first for safety.)
* For a chunkier texture, blend only part of the soup.
3. **Chop roasted poblano peppers** into small pieces and stir them into the pot with:
- The reserved roasted corn
- Fresh **cilantro** (or parsley)
- Fresh **lime juice**
5. Season and Serve
1. Taste the chowder and adjust salt, adding in **¼ tsp at a time** as needed (up to ¾ tsp total).
2. Ladle into bowls and garnish with:
* **Feta cheese**
* **Chopped green onions**
* **Extra corn or poblano**
* **Cilantro**
—
Substitution Tips
* **Dairy-Free:** Use **coconut cream** instead of half and half for a creamy, dairy-free option.
* **No Cilantro?** Try **parsley** as a substitute. While cilantro adds brightness, it’s a personal preference.
* **Make Ahead:** This chowder reheats beautifully—perfect for meal prep!
Final Notes
And that’s it! A warm, hearty, and slightly spicy chowder that blends smoky poblanos, sweet roasted corn, creamy broth, and tangy lime. It’s bright, satisfying, and totally adaptable to your dietary preferences.
**Enjoy your roasted poblano corn chowder—New Engla
nd soul, Mediterranean heart.** 🌽🔥🥣
Let me know if you’d like a printable version or a vegan/low-carb twist!