Grilled Corn and Poblano Chowder
Arugula Salad and Pimiento Cheese Crispbread
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Ingredients
- 4 ears corn, shucked
- 2 poblano peppers
- 3 Tbsp butter
- 1 cup chopped onion
- 3 Tbsp all-purpose flour
- 1 (32-oz) carton vegetable broth
- 3 cups frozen cubed hash browns
- 1 Tbsp ground cumin
- 1 (10.5-oz) can cream of potato soup (or use heavy cream)
- Chopped fresh cilantro (optional)
Instructions
- Preheat grill or grill pan to medium-high heat. Grill corn and peppers 3 to 4 minutes per side or until charred. Remove kernels from cobs; discard cobs. Seed and finely chop peppers.
- Meanwhile, melt butter in a Dutch oven over medium heat. Add onion; cook, stirring occasionally, 5 to 7 minutes or until tender.
- Add flour; cook, stirring, 2 minutes. Gradually stir in broth, hash browns, and cumin; bring to a boil, reduce heat, and simmer 10 to 15 minutes or until hash browns are tender and mixture is slightly thickened.
- Stir in cream of potato soup, half of corn, and half of peppers. Season with salt and pepper to taste. Cook, stirring occasionally, 5 minutes or until thoroughly heated. Serve garnished with remaining corn, peppers, and, if desired, cilantro.
Side Dish Ingredients
- 2 (5-oz) pkg baby arugula
- 1 English cucumber, chopped
- 1 pint grape tomatoes, halved
- 2 Tbsp chopped fresh basil
- ½ cup balsamic vinaigrette
- ¾ cup pimiento cheese
- 12 slices multigrain crispbread
Side Dish Instructions
- Toss together arugula, cucumber, tomatoes, basil, and vinaigrette in a serving bowl. Spread cheese over each crispbread slice. Serve salad and crispbread alongside soup.
Vegetarian Meal Plan
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