Creamy Roasted Poblano, Cauliflower & Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 large white onion diced
- 1 leaf
- 6 large poblano green peppers ((for about 1â½ cups roasted peeled, chopped))
- 2 tbsp unrefined coconut oil avocado oil, or grapeseed oil
- 2 ribs celery, de-stringed and diced
- 1 cups cauliflower florets chopped
- 3 cups non-gmo corn kernels
- â½ tsp smoked paprika ((optional))
- i/4 loosely-packed cup fresh cilantro plus more for garnish
- â¼â€“â½ tsp black pepper to taste
- pinch or three of ground cayenne
- low-sodium veggie stock ((try making your own)*)
- 1 cup coconut milk) ((canned full fat)
- 1 tsp fine-ground sea salt, plus more to taste if neede
- Carbohydrate 23.91604 g
- Cholesterol 0 mg
- Fat 0.77467 g
- Fiber 5.65550006198883 g
- Protein 4.77861 g
- Saturated Fat 0.120185 g
- Serving Size 1 1 recipe (269g)
- Sodium 43.328 mg
- Sugar 18.2605399380112 g
- Trans Fat 0.160936 g
- Calories 110 calories
You want to roast the peppers whole one of two ways—either directly on a low gas flame (5–10 minutes) ... or under the broiler (7–15 minutes)—rotating as they roast so all sides blacken. Toss them in a bowl and cover with a dish towel so they steam for about 10 minutes. Then, peel off the waxy skins and the char (use a paring knife to help scrape if needed), slice in half, remove ribs, seeds, and stems—then chop. Set aside. Into a Dutch oven or large soup pot add oil, celery, and onion. Cook together over medium heat for 5 minutes, stirring occasionally. Add cauliflower florets and cook together another 3 minutes. Then add garlic... ... and corn kernels and cook together another 3 minutes, stirring occasionally. Stir in cumin, paprika, cilantro, and black pepper—stir together 1 minute. Then, add veggie stock and bay leaf. Bring to a boil, then simmer together for 5 minutes. Stir in the coconut milk, salt, and peppers. Then squeeze in the juice from half a lime and season with more salt and pepper to taste.
