For a smoother chowder, use an immersion blender to partially blend the soup directly in the pot. Be careful when blending hot liquids! Adjust the amount of green chiles to control the level of spice. For a milder flavor, use mild green chiles or reduce the quantity. Consider adding a squeeze of lime juice at the end for a touch of acidity that brightens the flavors. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, or a sprinkle of extra cheese.
Vegetarian Green Chile Chowder
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS13
A vibrant and deeply flavorful chowder, brimming with the smoky heat of roasted poblanos and a medley of aromatic spices. This comforting soup is perfect as a standalone meal, or for a richer experience, blend half for an irresistibly creamy texture.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol47 mg
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Fiber3 g
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Protein13 g
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Saturated Fat8 g
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Sodium841 mg
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Sugar11 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPosition an oven rack approximately 6 inches from the broiler and preheat. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared sheet.
02
StepBroil until the pepper skins are blackened and blistered, approximately 5-8 minutes. Watch carefully to prevent burning.
03
StepTransfer the blackened peppers to a bowl and cover tightly with plastic wrap. Allow them to steam and cool for about 20 minutes. This makes peeling easier.
04
StepWhile the peppers cool, heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout. Cook, stirring occasionally, until the onions and celery soften and become translucent, about 5-7 minutes.
05
StepPeel the cooled peppers, discarding the skins and seeds. Chop the roasted pepper flesh and add it to the pot. Pour in the vegetable broth and evaporated milk. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
06
StepStir in the pepper Jack cheese, Parmesan cheese, and smoked paprika until the cheeses are melted and the chowder is creamy. Serve hot, garnished as desired.
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Deontae Renner
Jun 15, 2025This chowder is absolutely delicious! The roasted poblano peppers give it such a unique and smoky flavor. I will definitely be making this again.
Georgette Padberg
Jun 12, 2025I added a can of black beans for extra protein and fiber. It was a great addition!
America Klockocorkery
May 30, 2025I blended half of the chowder as suggested, and it made it incredibly creamy. My family loved it!
Liliana Tromp
May 29, 2025The ras el hanout spice blend really elevates this chowder. It's so flavorful and comforting.