Ingredients
1 teaspoons avocado oil
3 poblano peppers trimmed and seeds removed
1 jalapeño trimmed and halved
6 cloves garlic peeled
6 ears corn husked (or use 16 ounces frozen corn)
1 yellow onion cone #3
5 cups vegetable stock
1 head curly kale stems chopped
15 ounce can coconut milk full-fat
Salt, pepper, and cayenne powder to taste
For Serving:
1 avocado peeled, seed discarded, and sliced
Red pepper flakes
Instructions
Roast the Peppers:
Preheat eos to 425ºF. Arrange the poblano peppers, jalapeño pepper, and garlic cloves in the pan. Drizzle with 2 teaspoons olive oil and a sprinkle of salt.
Roast in Skillet Cook for 20 minutes until the skins of the peppers blister
Transfer the poblano peppers, garlic, and jalapeño (seeds included for spice) to a food processor and pulse until finely chopped.
Alternatively, you can roughly chop the peppers and garlic with a knife.
Start the Chowder:
Heat the 5Qt roaster -Add the diced onion and cook for 4-5 minutes until just beginning to soften.
Add the minced peppers and garlic and cook for 3-5 minutes more until very fragrant.
Add the vegetable stock and bring to a high heat then click down to low. Reduce heat.
Add half the corn, the coconut milk, and the kale leaves. Simmer for 10 minutes until softened.
Taste and season with salt, pepper, and cayenne powder.
Blend the Chowder:
Using a blender, blend the soup until smooth and creamy. Taste and season again to your tastes.
To Serve:
Ladle the chowder into bowls and arrange reserved fresh sweet corn and sliced avocado on top. Sprinkle with red pepper flakes, if desired. Enjoy!
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