Vegetarian Chicken Poblano Chowder

Creamy, hearty, and packed with bold flavors, this Vegetarian Chicken Poblano Chowder is a plant-based twist on a classic favorite. Featuring roasted poblano peppers for a smoky kick, tender potatoes, vibrant vegetables like carrots and celery, and savory plant-based chicken, this chowder delivers comfort in every spoonful. A velvety base made with vegetable broth and a touch of heavy cream ties the dish together, while fresh cilantro adds a bright, herbaceous finish. Perfect for weeknight dinners or cozy nights in, this chowder is easy to prepare in under an hour and serves as a satisfying meal for the whole family. If you're looking for a creamy vegetarian chowder recipe that's big on flavor and texture, this one is sure to impress!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 2 roasted, peeled, and diced poblano peppers
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 cup frozen corn
• 4 cups vegetable broth
• 1 cup, chopped plant-based chicken
• 1 cup heavy cream
• 2 medium, peeled and diced potatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped for garnish fresh cilantro

Directions

Step 1

To roast the poblano peppers, place them over an open flame or under a broiler until the skin is charred and blistered. Rotate to ensure even roasting. Once done, place them in a bowl and cover with a lid or plastic wrap for 10 minutes. This will make peeling easier.

Step 2

After 10 minutes, peel off the skins, remove the seeds, and dice the peppers. Set aside.

Step 3

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

Step 4

Add the minced garlic, diced carrots, and celery. Sauté for about 3 more minutes until the vegetables soften slightly.

Step 5

Stir in the diced roasted poblano peppers and corn. Mix well to combine the flavors.

Step 6

Pour in the vegetable broth and bring the mixture to a simmer.

Step 7

Add the diced potatoes, bay leaf, dried thyme, salt, and black pepper. Let the chowder simmer for 15-20 minutes, or until the potatoes are tender.

Step 8

Once the potatoes are cooked, add the chopped plant-based chicken and heavy cream. Simmer for another 5 minutes, stirring occasionally.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with fresh cilantro.

Step 11

Serve hot and enjoy!

Nutrition Facts

Serving size	(3290.8g)

Amount per serving	% Daily Value*
Calories	2669.5

Total Fat 139.9g	0%
Saturated Fat 58.0g	0%
Polyunsaturated Fat 5.7g
Cholesterol 240mg	0%
Sodium 6385.9mg	0%
Total Carbohydrate 272.0g	0%
Dietary Fiber 60.7g	0%
Total Sugars 66.6g
Protein 88.2g	0%

Vitamin D 0IU	0%
Calcium 664.9mg	0%
Iron 21.2mg	0%
Potassium 8182.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 13.1%

Carbs: 40.3%