Mexican Corn Chowder with Roasted Poblano Peppers
Thick, rich, and creamy, this comforting taco-flavored corn chowder is the recipe to serve anyone who says they don’t like vegetables! It’s delicious hot or cold and a great soup for all seasons.
2 poblano peppers
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 cup chopped onion
1 cup chopped celery
4 cloves minced garlic
unrefined sea salt, to taste
1 cup shredded carrots
1 orange bell pepper, chopped
2 cups frozen organic corn kernels
2 tablespoons lime juice
3 tablespoons all-natural taco seasoning
3 tablespoons organic mellow white miso paste dissolved in 11/2 cups hot water (or 11/2 cups organic vegetable broth), divided
1. Preheat the oven to 400ºF. Rub 1 teaspoon of the oil onto all sides of the poblano peppers. Place the peppers on a baking sheet and roast for 20 minutes. Remove the peppers from the oven and set aside to cool.
2. Meanwhile, heat the remaining oil in a saucepan over medium heat. Add the onion, celery, and garlic; saute 3 to 4 minutes, or until the onion and celery soften. Season with salt to taste. Add the shredded carrots and saute an additional 2 to 3 minutes. Add the bell peppers and saute 2 to 3 minutes. Add the frozen corn kernels, lime juice, and taco seasoning, and saute 3 to 4 minutes, or until the corn is soft. Remove the saucepan from the heat and set aside.
3. Carefully pinch the skins off the peppers. Chop the peppers and remove the stems and spicy seeds (if you want a bit of spicy kick to your chowder, you can reserve a few of the seeds). Transfer the peppers to a Blender.
4. To the Blender, add all the vegetables and miso; process until desired consistency. (Note: You can either leave it somewhat chunky or process into a smoother soup if desired.) Pour the pureed soup back into the saucepan and heat for a minute or two if serving warm.