Name: Vegetarian Green Chile Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Poblano peppers - 2; Vegetable oil - 1 tablespoon; Chopped celery - 1 cup; Onion, chopped - 1 medium; Chopped green chile peppers - 1 (4 ounce) can; Red bell pepper, chopped - ½ medium; Garlic, minced, or more to taste - 1 clove; Ground white pepper - ½ teaspoon; Ground coriander - ½ teaspoon; Ras el hanout - ¼ teaspoon; Vegetable broth - 3 ¾ cups; Evaporated milk - 1 (12 fluid ounce) can; Shredded pepper jack cheese - 1 cup; Shredded Parmesan cheese - ½ cup; Smoked paprika - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Green Chile Chowder

1. Poblano peppers - 2

2. Vegetable oil - 1 tablespoon

3. Chopped celery - 1 cup

4. Onion, chopped - 1 medium

5. Chopped green chile peppers - 1 (4 ounce) can

6. Red bell pepper, chopped - ½ medium

7. Garlic, minced, or more to taste - 1 clove

8. Ground white pepper - ½ teaspoon

9. Ground coriander - ½ teaspoon

10. Ras el hanout - ¼ teaspoon

11. Vegetable broth - 3 ¾ cups

12. Evaporated milk - 1 (12 fluid ounce) can

13. Shredded pepper jack cheese - 1 cup

14. Shredded Parmesan cheese - ½ cup

15. Smoked paprika - ¼ teaspoon

How to cook deliciously - Vegetarian Green Chile Chowder

1. Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.

2. Stage

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.

3. Stage

Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.

4. Stage

While peppers cool, heat oil in a pan over medium-high heat. Cook and stir celery, onion, green chiles, red bell pepper, garlic, white pepper, coriander, and ras el hanout until onions and celery are clear and soft, 5 to 7 minutes.

5. Stage

Peel cooled peppers and discard skin. Chop and stir into the pan. Pour in vegetable broth and evaporated milk and simmer for 15 to 20 minutes. Stir in pepper Jack cheese, Parmesan cheese, and paprika. Serve hot.