Smoked Serrano chowder
This is a basic creamy potato chowder with the addition of a roasted hatch chili, red pepper, cilantro and corn blended with some coconut milk. The smoked serrano gives this a beautiful smoky flavor and the corn and potato cubes make it hearty.
Ingredients
- 7 Yukon potatoes
- 1 Hatch chili Roasted and peeled or used canned.
- 1 Cup Organic frozen corn
- 1/4 Sweet white onion
- 1/2 TSP Smoked Paprika
- 1/2 TSP Smoked serrano chili powder
- 1/4 TSP Garlic powder
- 1/2 TSP Cumin
- 1/4 Red Bell Pepper
- 2 TBSP Chopped Cilantro
- Salt and pepper to taste
- 1 CUP Plant milk of choice I used SO Delicious unsweetened coconut milk
Instructions
- Peel potatoes and trim into squares. Put the trimmed pieces in a sauce pan. Cut the squares into 1/2" cubes and place in steamer basket.
- Divide corn. Place 1/2 in sauce pan and the other in the steamer basket with the potatoes.
- Add the onion and peeled hatch chili in the saucepan. Cover the potatoes, corn, onion and chili with water plus an inch. Add seasonings except for salt and pepper.
- Place steamer over the sauce pan, cover with a lid and place over medium heat.
- Roughly chop the red bell pepper and the cilantro. set aside.
- Once the potatoes in the steamer are fork tender (about 10 to 12 minutes), remove from steam and put them aside.
- Add 1 cup plant milk to a blender. Spoon in the vegetables from the sauce pan and half the water. Start blender on low for 1 minute then on high for 3 minutes.
- Add red pepper and cilantro to the blender. Taste the soup and add salt and pepper to your taste. Add remaining potato water if soup is too thick.
- Blend on high one more minute.
- Pour the soup back into the sauce pan and add the cubed potatoes and corn that were set aside. Heat the soup to warm through.
- Use a slotted spoon to distribute the potato cubes and corn into bowls then ladle the creamy soup on top.
Notes
This is a Snap Pea Sheep recipe.