A new restaurant opened in my area a few months ago that sells an absolutely to-die-for Roasted Poblano Corn Chowder. I’m pretty sure I could eat it every day. The first time I tried it I knew I wanted to see if I could find a similar recipe to make at home. I scoured the internet and found a recipe from the Whole Foods Market Cookbook posted on a few different blogs. It’s not exactly the same as the version at my local restaurant, but once I thickened it up a little by running some of it through the blender and adding it back in it was close enough for me. This soup is really filling and easy to make. One cup is only 4 P+ or you can have a large 1 ½ cup serving for only 6 P+. The sweet bites of corn mix together so well with the roasted pepper flavor and the soft, thick potatoes. This soup is great on its own, but you could also experiment with adding toppings such as avocado, sour cream, or a couple tablespoons of 2% shredded sharp cheddar. The cheddar only adds one Weight Watchers P+ and I thought it gave it a tasty twist. This recipe makes a lot of soup, so I am excited to freeze some and be able to enjoy this yummy homemade version of one of my favorite soups anytime I want.
Roasted Poblano Corn ChowderSource: adapted from the Whole Foods Market Cookbook, found on several blogs including SammiW and Teri’s in the Kitchen
3 poblano peppers
1 red bell pepper
3 t extra virgin olive oil
2 T light butter
2 cloves garlic, minced
1 onion, chopped
1 celery stalk, chopped
¼ cup + 1 T flour
6 cups vegetable broth
2 cups skim milk
1 ½ lbs new potatoes (also known as fingerlings or creamers), unpeeled and diced
1 (16 oz) package of frozen corn kernels
¼ t cayenne pepper (or more or less to taste)
salt & pepper to taste
Poblano peppers pre-roasting
Poblano peppers roasted
1. Pre-heat the oven to 400. Line a baking sheet with aluminum foil. Brush the outsides of the poblano and red peppers with the olive oil and set them on the baking sheet. Pleace in the oven to roast for about 30 minutes until the skin on the peppers is charred and peels off easily. Peel the skins off the peppers and slice them open to discard the seeds. Chop the peppers into small pieces and set aside.
2. In a large pot, melt the butter over medium-high heat. Add the garlic, onion and celery and cook for about 5 minutes until the onions are translucent. Reduce the heat to low and stir in the flour to coat the vegetables. Cook for another five minutes, stirring frequently. Turn the heat back up to high and slowly whisk in the vegetable broth, stirring constantly. Add the milk and stir to combine. Bring the soup to a boil and then reduce heat to simmer for 5 minutes, stirring often. Add the poblanos, red pepper, potatoes, and corn. Simmer uncovered for 30 minutes. Add the cayenne, salt & pepper and stir.
3. Transfer three cups of the soup mixture into a blender and blend until the potatoes, corn, etc are smooth and the mixture is thick. Pour the thickened mixture back into the pot with the rest of the soup and stir to combine. Simmer for an additional 5-10 minutes and serve.
Yields 12 (1 cup) servings. WW P+: 4 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 136 calories, 25 g carbs, 3 g fat, 5 g protein, 3 g fiber
Topped with 2 tablespoons of 2% shredded cheddar (one additional P+)