Roasted Poblano and Corn Chowder

Ingredients

• 2 whole poblano peppers
• 2 cups sweet corn
• 2 medium potatoes
• 1 can (13.5 oz) coconut milk
• 1 medium onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1 cup cilantro
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lime juice

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the poblano peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the preheated oven for 20-25 minutes, turning halfway through, until the skins are blistered and charred.

3. 3

   While the peppers are roasting, peel and dice the onion and potatoes. Mince the garlic.

4. 4

   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

5. 5

   Add the minced garlic and diced potatoes to the pot. Cook for an additional 3-4 minutes, stirring frequently.

6. 6

   Once the poblanos are roasted, remove them from the oven and place them in a bowl covered with plastic wrap for 10 minutes. This will help steam off the skins.

7. 7

   After 10 minutes, peel the skins off the poblanos, remove the seeds, and chop them into small pieces.

8. 8

   Add the roasted poblanos, sweet corn, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes until the potatoes are tender.

9. 9

   Stir in the coconut milk and lime juice, and cook for an additional 5 minutes, allowing the flavors to meld.

10. 10

    Remove from heat and stir in the chopped cilantro. Adjust seasoning if necessary.

11. 11

    Serve hot, garnished with additional cilantro and a squeeze of lime if desired.