Poblano Pepper and Corn Chowder

This Poblano Pepper and Corn Chowder is a comforting and flavorful dish that's perfect for a cold night. The poblano peppers add a bit of heat, while the corn and potatoes add sweetness and creaminess. It's a simple dish to make, but it's packed with flavor.

This recipe was inspired by a trip I took to Mexico City a few years ago. I was walking around the city when I came across a street vendor selling a delicious-looking corn chowder. I ordered a bowl and was immediately hooked. The chowder was creamy and flavorful, with just the right amount of heat. I asked the vendor for the recipe, and he was kind enough to share it with me. I've been making this chowder ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 poblano pepper, diced
• 2 cups vegetable broth
• 1 cup water
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced potatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and poblano pepper and cook until the pepper is softened, about 3 minutes.
4. Add the vegetable broth, water, corn, potatoes, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
6. Serve hot.

Why It Works

• The poblano peppers add a bit of heat to the chowder, which helps to balance out the sweetness of the corn and potatoes.
• The corn and potatoes add sweetness and creaminess to the chowder, which helps to make it a comforting and satisfying dish.
• The vegetable broth and water help to thin out the chowder, which makes it easier to eat and digest.