Yoghurt Corn Poblano Chowder Recipe

Mountain High Yoghurt's Green Initiative


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Corn and Poblano Chowder

Poblanos are rather mild, large, dark green chiles. The darker the color, the richer the flavor. Paired with corn, they create a sweet and hot sensation. This could become your signature dish.

2 teaspoons olive oil
1 cup diced yellow onion
1½ cup frozen corn kernels, divided
½ cup roasted, peeled, and diced
poblano chiles* (about 2)
¼ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
½ teaspoon coriander
¾ cup vegetable stock
2 tablespoons honey
1/4 cup half & half
2 cups Plain Mountain High Yoghurt

Warm olive oil in a medium saucepan and sauté onions. Add 1 cup of the frozen corn, poblanos, salt, black pepper, red pepper flakes, and coriander.

Cook for about 2 minutes, then add vegetable stock, honey, and cream. Gently stir in yoghurt, reduce heat, and simmer for 10 minutes.

Puree mixture with a hand blender or transfer to a standing blender to puree. Add remaining ½ cup corn and stir. Serve immediately with warm biscuits.

Makes 4 servings.

* Wear gloves when seeding and dicing chiles and take care not to touch eyes or sensitive skin.

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