Pueblan Roasted Pepper Chowder

Pueblan Roasted Pepper Chowder

Pueblan Roasted Pepper Chowder

Course: Lunch
Keyword: Pepper Soup, Soup
Author: Mrs. Plant


  • High-Speed Blender


  • 1 red bell pepper chopped into 1 1/2-inch chunks
  • 1 yellow bell pepper chopped into 1 1/2-inch chunks
  • 2 jalapeño peppers seeded and cut into 1/2 -inch wide strips
  • 3 cups frozen corn
  • 2 medium-sized yellow potatoes or you can use sweet potatoes, diced into 1/2-inch cubes
  • 1 container 4 cups of low-sodium vegetable broth
  • 1 T cumin
  • 1 t onion powder
  • 1 t garlic powder
  • 1 t Ancho chili powder or your favorite chili powder
  • a few sprinkles of cayenne pepper
  • salt to taste, if desired
  • 1 can black beans rinsed and drained


  • Pre-heat oven to 425 degrees F.
  • Place pepper and jalapeno pieces on a parchment or silpat-lined baking sheet and roast for 25 minutes (until the edges are beginning to blacken).
  • While the peppers are roasting, add the corn, potatoes, broth, and seasonings to a large saucepan.
  • Bring mixture to a low boil and cook for 10-12 minutes until the potatoes are tender. Turn the heat off.
  • Place HALF of the soup mixture into a high-speed blender along with all of the red/yellow peppers (but NOT the jalapeños). Blend until very smooth. Pour mixture back into the soup pot and stir well.
  • Chop the jalapeños into small pieces and add to the soup pot, along with the black beans.
  • Warm over medium-low heat for another 5 minutes and serve!

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