Ingredients for Vegetable Packed Chowder
- Poblano Chiles
- 2 tablespoons olive oil
- 1 cup frozen corn kernels
- Center Cut Bacon
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- Garlic Cloves
- Celery Rib
- Red Bell Pepper
- 1 medium carrot, chopped
- 1 tablespoon all-purpose flour
- Red Potatoes
- Vegetable Stock
- 1 cup milk
- 1 teaspoon sugar
- 1/4 teaspoon nutmeg
- Mustard Greens
- Salt to taste
- White pepper to taste
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How to Make Vegetable Packed Chowder
- Preheat broiler. Wash poblano peppers, halve lengthwise, and remove seeds and membranes.
- Place peppers cut-side down on a baking sheet and broil for 8-10 minutes, or until skin is blackened.
- Place peppers in a bowl, cover tightly with plastic wrap, and let cool for 15 minutes.
- Once cool enough to handle, peel off blackened skin and dice peppers.
- In a large Dutch oven or pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pot.
- Add corn to the pot and cook for 5-7 minutes, or until lightly browned. Add a touch of olive oil if needed.
- Remove corn and set aside, reserving 1/2 cup for garnish.
- Add 2 tablespoons olive oil and 1 tablespoon butter to the pot. Whisk until melted.
- Add onion, garlic, celery, and carrot; sauté for 2-3 minutes, or until softened.
- Sprinkle with flour and stir until well combined. Cook for 1 minute.
- Add potatoes and vegetable stock to the pot. Bring to a simmer, then cover and cook for 15-20 minutes, or until potatoes are tender.
- Stir in the remaining corn and diced poblano peppers.
- In a blender, combine milk and reserved 1/2 cup corn. Blend until smooth.
- Add the blended corn mixture to the chowder and bring to a simmer.
- Add chopped greens, sugar, and nutmeg. Cook until greens are wilted and bright green (about 3-5 minutes).
- Season with salt and white pepper to taste.
- Ladle chowder into bowls and sprinkle with reserved bacon bits.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
45g
Fat
22g
Carbs
20g
