This soup was similar to tortilla soup, but had more substance. It’s full of good things, new potatoes, poblano chilies, corn, red peppers, so so good. My favorite thing about this soup is all the wonderful toppings. I did forget to do a step on this recipe. I didn’t roast the red pepper or the poblano chilies! Oops, I totally spaced it until I was already to far into the recipe to roast them. But it’s really simple to roast them. You can char them whole on the grill until they are all black, or you can do this in the oven broiler. Once the peppers are black on all sides, place in a paper bag & close tightly. This allows the pepper to steam itself and will make the peeling process a heck of a lot easier. Once the pepper has cooled off peel skin, take out the seeds, chop & ta da, roasted peppers!


Here’s a poblano, if you haven’t cooked with them before, they’re awesome!

Roasted Corn Poblano Chowder
recipe from The Whole Foods Market Cookbook

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

In a large pot, melt the butter and add onion, celery & 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 whish 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. Top with goodies like:

  • a squeeze of fresh lime juice
  • sour cream
  • chopped cilantro
  • avocado
  • grated sharp cheddar cheese


Image: sammyw