Vegetarian Green Chile Chowder

Creamy and comforting, this vegetarian spiced green chile chowder makes a warming dinner for cold winter nights.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 265 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 (12 fluid ounce) can evaporated milk
• 1 cup chopped celery
• 1 (4 ounce) can chopped green chile peppers
• 1 medium onion, chopped
• 1 cup shredded Pepper Jack cheese
• 1 clove garlic, minced, or more to taste
• 2 poblano peppers
• 0.5 medium red bell pepper, chopped
• 0.5 cup shredded Parmesan cheese
• 0.5 teaspoon ground coriander
• 0.5 teaspoon ground white pepper
• 0.25 teaspoon smoked paprika
• 0.25 teaspoon ras el hanout
• 3.75 cups vegetable broth

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.