Vegetarian Chicken Poblano Chowder
Indulge in the creamy, smoky goodness of Vegetarian Chicken Poblano Chowder, a plant-based twist on a classic comfort food. This hearty soup is packed with vibrant veggies like roasted poblano peppers, carrots, celery, and potatoes, alongside tender pieces of plant-based chicken for a protein-rich bite. Infused with aromatic herbs like thyme and a touch of heavy cream for velvety richness, every spoonful delivers a delightful combination of flavors and textures. The roasted poblano peppers add a subtle hint of smokiness, while the cilantro garnish provides a fresh pop to round out the dish. Perfect for cozy family dinners or entertaining guests, this easy-to-make chowder is a satisfying way to embrace vegetarian cooking without compromising on flavor. Ideal for weeknight meals, it's ready in under an hour and serves up pure comfort in every bowl!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 roasted, peeled, and diced poblano peppers
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 cup frozen corn
- 4 cups vegetable broth
- 1 cup, chopped plant-based chicken
- 1 cup heavy cream
- 2 medium, peeled and diced potatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped for garnish fresh cilantro
Instructions
To roast the poblano peppers, place them over an open flame or under a broiler until the skin is charred and blistered. Rotate to ensure even roasting. Once done, place them in a bowl and cover with a lid or plastic wrap for 10 minutes. This will make peeling easier.
After 10 minutes, peel off the skins, remove the seeds, and dice the peppers. Set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic, diced carrots, and celery. Sauté for about 3 more minutes until the vegetables soften slightly.
Stir in the diced roasted poblano peppers and corn. Mix well to combine the flavors.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the diced potatoes, bay leaf, dried thyme, salt, and black pepper. Let the chowder simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, add the chopped plant-based chicken and heavy cream. Simmer for another 5 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with fresh cilantro.
Serve hot and enjoy!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 12.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
