Roasted corn, potato, poblano chowder


recipe from The Whole Foods Market Cookbook

  • 2 T butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1/4 cup plus 1 T flour
  • 6 cups veggie stock
  • 2 cups milk
  • 1 1/2lbs potatoes, unpeeled & diced
  • 3 poblano chilies, roasted & chopped
  •  16oz of corn
  • 1 red pepper, roasted & chopped
  • a couple good pinches of cayenne pepper

In a large pot, melt the butter and add onion, and garlic. Reduce to low and add the flour, stirring to make a roux. Cook over low heat to allow the flour to cook out. Turn heat to high and slowly stir in the stock. Add the milk & bring soup to a rolling simmer, stirring often. Add the potatoes, chilies, peppers and corn. Simmer uncovered for 30 minutes for until potatoes are cooked through. Add cayenne pepper to taste.

Optional toppings:

  • a squeeze of fresh lime juice
  • sour cream
  • chopped cilantro
  • avocado
  • grated sharp cheddar cheese
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One thought on “Roasted corn, potato, poblano chowder

  1. Melissa says:

    Have you thought of adding Sweet Corn to your crops in the future? It is so hard to find non-GMO organic sweet corn in the area and we miss having it!

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