Ingredients
Vegetables and Peppers
- 2 poblano peppers (use Anaheim chiles for less heat, green bell peppers for no heat)
- 1 medium onion, diced
- 2 large carrots, diced
- 4 cloves garlic, minced or pressed
- 1 1/2 cups chopped Yukon gold potatoes (about 2 large potatoes)
- 3 cups corn kernels (fresh or frozen; if fresh, from 2-3 cobs)
Spices and Oils
- 2 teaspoons cumin
- 1 teaspoon paprika
- ¾ teaspoon kosher salt, plus more to taste (reduce to ½ tsp if using full sodium broth)
- ¼ teaspoon ground white pepper
- 2 tablespoons avocado oil (or other neutral oil)
Other Ingredients
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 4 cups low-sodium chicken or vegetable broth
- ½ cup plain Greek yogurt (any fat content)
Optional Garnishes
- Queso fresco
- Fresh cilantro
- Diced red onion
Instructions
- Roast the peppers: Preheat your oven broiler. Wash and dry the poblano peppers, then arrange them on a rimmed baking sheet. Broil for 10-12 minutes, turning at least once, until the skin is charred and blistered on all sides. Remove peppers to a bowl, cover with a lid or foil, and let them sit for 10 minutes to steam and loosen the skin.
- Prepare vegetables: Dice the onions and carrots, and press or mince the garlic. If using fresh corn, cut the kernels off the cob and set aside.
- Prep roasted peppers: Wearing food-safe gloves, remove the peppers from the bowl and place them on a cutting board. Pull out the stems, slice each pepper open, and scrape out the seeds and membranes. Dice the roasted peppers finely to yield about ⅓ to ½ cup.
- Sauté base vegetables: In a 4-quart soup pot, heat the avocado oil over medium heat. Add the diced onions and sauté until translucent, about 4-5 minutes. Then add the carrots and garlic and cook for an additional 3-4 minutes, stirring occasionally.
- Add spices and pumpkin: Stir in the cumin and paprika, mixing well. Add the pumpkin puree and cook while stirring until it loses some moisture and just begins to stick to the bottom of the pot, about 2-3 minutes.
- Add broth and simmer: Pour in the low-sodium broth, stirring to scrape up any browned bits from the bottom of the pan. Bring the mixture to a moderate simmer.
- Add vegetables and simmer: Add the corn kernels, diced roasted peppers, chopped potatoes, kosher salt, and ground white pepper. Return the chowder to a simmer and cook for about 10 minutes, or until the potatoes are tender.
- Adjust seasoning: Taste the chowder and add more salt or pepper if needed.
- Puree a portion of the chowder: Carefully ladle ½ to ¾ cups of the hot chowder into a blender and puree until smooth to create a creamy base.
- Temper the yogurt: In a small bowl, add the plain Greek yogurt. Stir in a couple of spoonfuls of the hot pureed chowder to gently warm the yogurt and prevent curdling. Gradually blend in the remaining pureed chowder, mixing until smooth.
- Combine and finish: Stir the yogurt-puree mixture back into the main pot of chowder and mix well. Let the chowder simmer for another minute or two to fully integrate the flavors.
- Rest and serve: Allow the chowder to sit for at least five minutes before serving to enhance flavors. Serve garnished with queso fresco, diced red onion, and fresh cilantro as desired.
Notes
- You can substitute Anaheim chiles or green bell peppers for poblanos to adjust heat level.
- If using full sodium broth, reduce salt to ½ teaspoon to avoid over-seasoning.
- Roasting and steaming the peppers before adding to the chowder adds depth and smoky flavor.
- Tempering the Greek yogurt prevents curdling and maintains a creamy texture.
- This chowder pairs beautifully with crusty bread or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
