Vegetarian Green Chile Chowder
Addicting! Eat as-is, or to make it more creamy, pour half in a blender and puree.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2poblano peppers
- 1tablespoon vegetable oil
- 1cup chopped celery
- 1medium onion, chopped
- 1(4 ounce) can chopped green chile peppers
- ½medium red bell pepper, chopped
- 1clove garlic, minced, or more to taste
- ½teaspoon ground white pepper
- ½teaspoon ground coriander
- ¼teaspoon ras el hanout
- 3¾ cups vegetable broth
- 1(12 fluid ounce) can evaporated milk
- 1cup shredded pepper Jack cheese
- ½cup shredded Parmesan cheese
- ¼teaspoon smoked paprika
Instructions
Step 1
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.Step 2
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.Step 3
Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.Step 4
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.Step 5
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.