Vegetarian Green Chile Chowder recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Ingredients
- 2 poblano peppers 1 tablespoon vegetable oil 1 cup chopped celery 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers ½ medium red bell pepper, chopped 1 clove garlic, minced, or more to taste ½ teaspoon ground white pepper ½ teaspoon ground coriander ¼ teaspoon ras el hanout 3 ¾ cups vegetable broth 1 (12 fluid ounce) can evaporated milk 1 cup shredded pepper Jack cheese ½ cup shredded Parmesan cheese ¼ teaspoon smoked paprika
Nutrition Info
- 265.2 caloriescarbohydrate: 16.3 gcholesterol: 46.6 mgfat: 16.5 gfiber: 2.8 gprotein: 13.3 gsaturatedFat: 8.4 gservingSize: -sodium: 841.4 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Green Chile Chowder
Directions
-
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.
Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.