Smoky Corn Chowder Recipe

Name: Smoky Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Tomatillos, Roasted And Chopped; 1 whole Poblano, Roasted And Chopped; 2 Tablespoons Olive Oil; 4 stalks Celery, Chopped; 3 whole Carrots, Chopped; 1 whole White Onion, Chopped; 2 cloves Garlic, Chopped; 32 ounces, fluid Low Sodium Vegetable Broth; 2 whole Potatoes, Chopped; 4 ears Corn, Kernels Only (2 Ear Stalks Reserved For Stalks); 1/2 cups Half-and-half; 1/2 teaspoons Smoked Paprika; 1/4 teaspoons Red Pepper; Salt To Taste; Pepper To Taste; FOR THE TOPPING:; Green Onions, Chopped; Cotija Cheese, Grated

Servings: persons

2 whole Tomatillos, Roasted And Chopped
1 whole Poblano, Roasted And Chopped
2 Tablespoons Olive Oil
4 stalks Celery, Chopped
3 whole Carrots, Chopped
1 whole White Onion, Chopped
2 cloves Garlic, Chopped
32 ounces, fluid Low Sodium Vegetable Broth
2 whole Potatoes, Chopped
4 ears Corn, Kernels Only (2 Ear Stalks Reserved For Stalks)
1/2 cups Half-and-half
1/2 teaspoons Smoked Paprika
1/4 teaspoons Red Pepper
Salt To Taste
Pepper To Taste
FOR THE TOPPING:
Green Onions, Chopped
Cotija Cheese, Grated

1
Set oven to broil.
2
Chop tomatillos in half and place, skin side up, on baking sheet along with the poblano pepper. Broil peppers, turning every few minutes or so, until skin is blackened and blistered. Remove from oven and carefully peel off skin and then chop.
3
Heat olive oil in a large cast iron pot. Add celery, carrots, onions, and garlic and cook until vegetables are soft and onions are translucent, about 5 minutes. Pour in vegetable broth and bring to a boil.
4
Reduce to a simmer and add potatoes, poblano, tomatillo, corn kernels, and the reserved 2 ear stalks. Continue to simmer until potatoes are soft, about 20-30 minutes.
5
Remove corn stalks and discard. Using an immersion blender, blend soup until mostly smooth or to desired consistency. Stir in half-and-half, smoked paprika, red pepper, and salt and pepper to taste.
6
Serve with green onions and cotija, and enjoy!

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 whole Tomatillos, Roasted And Chopped, 1 whole Poblano, Roasted And Chopped, 2 Tablespoons Olive Oil, 4 stalks Celery, Chopped, and more.

Yes, Smoky Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Corn Chowder

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