Smoky Sweet Potato Corn Chowder

Creamy sweet potato corn chowder with roasted poblano, smoked paprika, and scallions. This cozy vegetarian soup simmers on the stovetop in about 40 minutes.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 large poblano pepper
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 large sweet potatoes
• 3 cups corn kernels
• 5 cups vegetable broth
• 1 cup whole milk
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 4 whole scallions

Cooking instructions

1. Place the poblano directly over a gas burner flame, turning with tongs until the skin is blistered and blackened all over, 5 to 7 minutes. Alternatively, broil it on a foil-lined baking sheet, turning once, until blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, remove the stem and seeds, and chop. (about 17 min) — High heat
2. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds. (about 6 min) — Medium heat
3. Add the sweet potatoes, corn, broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer, partially covered, until the sweet potatoes are fork-tender, 15 to 18 minutes. (about 18 min) — Simmer
4. Stir in the milk, smoked paprika, and chopped roasted poblano. Warm gently for 3 to 5 minutes; do not boil. Taste and adjust the salt and pepper. (about 5 min) — Low heat
5. Ladle the chowder into bowls and top with sliced scallions. (about 1 min)