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Vegetarian Green Chile Chowder
Vegetarian Green Chile Chowder
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Cozy vegetarian spiced green chile chowder, perfect for chilly nights.
Ingredients:
  • 2 poblano peppers
  • 1 tablespoon vegetable oil
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 0.5 medium red bell pepper, chopped
  • 1 clove garlic, minced, or more to taste
  • 0.5 teaspoon ground white pepper
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon ras el hanout
  • 3.75 cups vegetable broth
  • 1 (12 fluid ounce) can evaporated milk
  • 1 cup shredded pepper Jack cheese
  • 0.5 cup shredded Parmesan cheese
  • 0.25 teaspoon smoked paprika
Instructions:
  • Position the oven rack 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil and place poblano peppers cut side down on it.
  • Broil the peppers until the skin is blackened and blistered, for about 5 to 8 minutes.
  • Transfer the charred peppers to a bowl and seal it with plastic wrap. Let the peppers steam and cool for approximately 20 minutes.
  • After letting the peppers cool, heat oil in a pan over medium-high heat. Sauté celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are translucent and tender, about 5 to 7 minutes.
  • Remove the skin from the cooled peppers, chop them, and add to the pan. Pour in vegetable broth and evaporated milk, then simmer for 15 to 20 minutes. Add pepper Jack cheese, Parmesan cheese, and paprika. Serve while hot.

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