By Sunny D
Roasted Pablano Corn Chowder
This can be made vegetarian by replacing the chicken broth with a vegetarian chicken flavored broth.
Updated at: Tue, 31 Oct 2023 23:41:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
33
High
Nutrition per serving
Calories776.8 kcal (39%)
Total Fat48.1 g (69%)
Carbs63.6 g (24%)
Sugars12.3 g (14%)
Protein28.7 g (57%)
Sodium782.7 mg (39%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat oven to 450 and roast corn about 7 minutes on sheet pan.
Step 2
Remove corn and continue to broil peppers till skins are black in most places (about 8 minutes on each side).
Step 3
Peel skins off of peppers once cooled. Set aside.
Step 4
Fry onion a few minutes and add all ingredients except peppers, cream and cilantro to large pot.
Step 5
Bring to boil, turn down to low heat and simmer covered till potatoes are almost done.
Step 6
Blend about 1/3 of the soup in blender then add back to the pot.
Step 7
Slowly add cream and cheese. Add peppers.
Step 8
Add salt and pepper to taste.
Step 9
Top with a Cilantro and a slice of lime.
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