Cilantro, Corn, Potato and Poblano Chowder

• Vegetarian

• Produce

  • 1 bunch Cilantro
  • 4 ears Corn, fresh kernels
  • 2 cloves Garlic
  • 1 Garnish with avocado chunks
  • 3 Poblano peppers
  • 1 1/2 Serrano chile
  • 1 Yellow onion
  • 5 Yukon gold potatoes, medium

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 1 Cilantro sauce

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 5 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 tbsp Cumin

• Beer, Wine & Liquor

  • 12 oz Beer, gluten free

Found on heatherchristo.com

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 serrano chili, minced
• 12 ounce gluten free beer
• 5 medium Yukon gold potatoes, peeled and diced
• 3 poblano peppers, diced
• 4 cups vegetable broth
• 1 tablespoon cumin
• 4 ears fresh corn kernels, cut from the cob
• Cilantro Sauce
• 2 cloves garlic, chopped
• ½ Serrano pepper, chopped
• 1 bunch cilantro
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• kosher salt
• Garnish with avocado chunks
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 serrano chili, minced
• 12 ounce gluten free beer
• 5 medium Yukon gold potatoes, peeled and diced
• 3 poblano peppers, diced
• 4 cups vegetable broth
• 1 tablespoon cumin
• 4 ears fresh corn kernels, cut from the cob
• Cilantro Sauce
• 2 cloves garlic, chopped
• ½ Serrano pepper, chopped
• 1 bunch cilantro
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• kosher salt
• Garnish with avocado chunks

Directions

• In a large pot over medium-high heat add the olive oil and the yellow onion and Serrano Chili. Saute for about 5 minutes, stirring often. Add the beer and deglaze, stirring well. Cook for another 2 minutes.
• Add the potatoes and the poblano peppers as well as the vegetable broth. Add the Cumin, stir well and bring to a simmer. Add a lid to the pot and turn the heat to low, letting the soup simmer for about 20 minutes.
• While the soup is simmering, make the cilantro sauce. In the jar of a blender combine the garlic, Serrano, cilantro, oil and vinegar. Puree until smooth and then season to taste with kosher salt. If you need a few tablespoons of water to get the blender to run smoothly go ahead and add it.
• Remove the lid and add the corn and cook with the lid off for 5 minutes until the corn is tender. Add the Cilantro sauce to the soup and cook a few minutes more. Season the soup with kosher salt to taste, garnish with avocado and serve hot.
• In a large pot over medium-high heat add the olive oil and the yellow onion and Serrano Chili. Saute for about 5 minutes, stirring often. Add the beer and deglaze, stirring well. Cook for another 2 minutes.
• Add the potatoes and the poblano peppers as well as the vegetable broth. Add the Cumin, stir well and bring to a simmer. Add a lid to the pot and turn the heat to low, letting the soup simmer for about 20 minutes.
• While the soup is simmering, make the cilantro sauce. In the jar of a blender combine the garlic, Serrano, cilantro, oil and vinegar. Puree until smooth and then season to taste with kosher salt. If you need a few tablespoons of water to get the blender to run smoothly go ahead and add it.
• Remove the lid and add the corn and cook with the lid off for 5 minutes until the corn is tender. Add the Cilantro sauce to the soup and cook a few minutes more. Season the soup with kosher salt to taste, garnish with avocado and serve hot.