Don’t you just love a warm soup with a little kick? This poblano chili chowder is hearty, filled with potatoes and has a hint of heat!
This week I went to the grocery store without plan. Usually for me this is recipe for lots of snacks and not a lot of meals! Instead, I decided to bop around the produce section and grab some ingredients for soup! This soup does not have any meat, but my husband and I agreed that some shredded chicken or even some beef would be a great addition! I highly recommend some leftovers from 2 Minute Smoked Chicken.
This soup is great to make on a week night as it does not take long and does not need to be made in a slow cooker! It also makes a lot so its great as leftover through the week!
Poblano Chili Chowder
Poblano Chili Chowder
Warm up with a little heat!
Ingredients
- 6 Medium Yukon gold potatoes cubed- or use radishes for keto
- 1 sweet onion chopped
- 5 cups of broth
- 3 red bell pepper
- 2 Poblano Chilies
- 2 tablespoons apple cider vinegar
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 1 tablespoon chili powder
- 1 teaspoon up to 1 tablespoon crushed red pepper flakes- the more you add the hotter the soup will be.
- 1 tablespoon tomato paste.
- 1 teaspoon gelatin ( optional, helps to thicken the soup) I used this one
- 1 cup heavy cream ( You can sub for more coconut milk to keep the recipe dairy free )
- 2 cans coconut milk unsweetened. 13.5 ounce sized cans
Instructions
- Chop the potatoes and onion.
- In your large stock pot add the stock and add the onions and potatoes. Bring to a boil and cook for ten minutes
- In your oven, place the whole peppers on a baking sheet and put under the broiler. For my oven to get the skin a little charred, just a little charred, I needed to flip after 6 minutes. So 6 min a side to get the peppers roasty, toasty.
- Let peppers cool a bit and then chop into smaller pieces
- Reduce the heat on the stock mixture and add salt, garlic powder, chili powder, crushed red pepper flakes, apple cider vinegar, tomato paste, and the chopped pepper.
- In a small bowl, add gelatin powder and 1/4 cup cold water and stir. Once its well mixed, slowly add about a cup of the soup to the small bowl and mix. Then add it all back to the soup.
- Add the cream and coconut milk.
- Let simmer for 20 min
- Serve!
- Store extra in a airtight container in the fridge. Will keep for at least a week.
Notes
Helpful Equipment- Large stock pot , Non-stick cookie sheet liner –>Where to get one
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Nutrition Information:
Yield:
4Serving Size:
1/6th recipeAmount Per Serving: Calories: 587
I hope you give this recipe a try and enjoyed my Poblano Chili Chowder recipe!
Cheers,
Heather
P.S. Love soup? Try my twist on the classic chicken coconut curry, curried pumpkin soup!
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Emily @ Recipes to Nourish says
October 27, 2015 at 6:36 pmThis looks great! Such a yummy + comforting soup.
Heather says
October 27, 2015 at 7:54 pmThanks Emily 🙂
Elaina Newton (@TheRisingSpoon) says
October 27, 2015 at 7:26 pmYum! I love adding a few (seeded) poblanos to chicken soup. Gives it such a great kick. Your chowder sounds so yummy & I’m always looking for new soup/stew recipes to try. Pinning for later! 🙂
Heather says
October 27, 2015 at 7:53 pmThanks for stopping by! Let me know if you give the recipe a shot!
herbgalyyz says
October 27, 2015 at 9:05 pmI have some Poblano peppers and would love to make this.
Love the warmth and nourishment (and maybe a little heat) of this chowder!!
Heather says
October 27, 2015 at 9:27 pmThanks for the kind words! Just remember you can always make it hotter if needed 🙂 If you make it and enjoy let me know!
Libby says
October 28, 2015 at 4:13 amOh snap! This looks delicious! I love the fact that you include gelatin in it as a thickener….so good for you! 🙂
Heather says
October 28, 2015 at 4:54 amThanks Libby!!
Melissa says
December 13, 2016 at 11:58 pmLove soup!