I’m a huuuuuge fan of chowders, always have been and always will be. Maybe because I grew up loving Clam Chowder (I’m from New England after all!) and used to always make my own and put it into bread bowls. Of course, my clam chowder used to be jam packed with a whoooole lotta cream and other not-so-healthy-in-large-doses ingredients. But now I’ve learned to make lightened up versions of chowders and to be honest, they come out just as delicious if not even better…since I can eat a huge bowl of it without feeling weighed down or having my stomach hate me for it!
And this time of year is absolutely PERFECT to make this super simple Roasted Tomato, Poblano & Corn Chowder. If you are a gardener, you probably have an excessive amount of tomatoes hanging around just waiting to be used up. And if you’re not a gardener (my hand is raised), your local farm stand probably has a whole bunch of those ripe beauties for really cheap since they need to get rid of them as well! I snagged up a big discount basket of tomatoes from the farm stand near my house to make this soup…I also grabbed their fresh, sweet corn as well!
My not so secret ingredient to make it thick & creamy was, of course, Greek yogurt, which is my go to solution to making everything a little more healthy. Plus, it adds a good hit of protein as well. I was out for lunch with my friend over the weekend and we were talking about food (duh) and I was saying how I literally don’t know what I would do without Greek yogurt. It has been such a saving grace ingredient in my life since I started focusing on health-ifying my favorite recipes. It’s just so versatile and wonderful and I could go on and on about it forever, but I know y’all are impatiently waiting this recipe, so I’m just going to cut to the chase and let you know how to make a big batch of it for yourself!
Roasted Tomato, Poblano & Corn Chowder
A light, but filling summery soup made of roasted tomatoes, Poblano peppers & corn
- 4 Poblano peppers, cut in half, seeds removed
- 12 Roma tomatoes, cut in half lengthwise
- 2 tsp olive oil
- 3 ears fresh corn on the cob, cut the corn kernels off the cob but reserve the cobs
- 2 tsp butter
- 4 cloves minced garlic
- 1/2 large, sweet onion, minced
- 1 32oz container chicken or vegetable stock
- 4-5 basil leaves minced, plus extra for garnish
- 1 tsp cumin
- Salt & Pepper
- 1.5 cups plain Greek yogurt
Preheat your oven to 400 degrees. Toss the tomatoes & poblanos with the oil and spread on a baking sheet. Season with salt & pepper. Roast for about 8 minutes or until tender.
Meanwhile, heat the butter in a soup pot over medium heat. Add the garlic & onion and saute about 2-3 minutes. Add in the corn kernels and saute 1 more minute. Pour in the stock and add the corn cobs & basil. Cover and bring to a boil.
Add in the roasted peppers & tomatoes and continue to simmer another 2-3 minutes. Take the soup off the heat and remove the cobs and using an immersion blender, blend the soup until smooth consistency. You can also do this in batches by transferring soup into a blender (let the soup cool before doing this).
Place soup pot back on burner (but have the heat off) and season to taste with salt, pepper & cumin. Then stir in the Greek yogurt until smooth & well combined. Taste and season accordingly.
Serve warm with freshly minced basil if desired.