Corn Chowder with Roasted Poblanos
Ingredients
- 2 poblano peppers
- 1 tbsp avocado oil
- 1/2 onion, chopped (yellow, white or red)
- 3 celery ribs, chopped
- 2 yellow squash, diced
- 1/2 pound fingerling potatoes, sliced or diced
- 3 cups corn (fresh or frozen)
- 4 cups chicken broth
- 1 cup milk, whole, low-fat or skim
- 1/2 tsp cayenne pepper
- 1 cup cilantro leaves
- 3/4 cup Greek yogurt, optional
- 1 tsp hot sauce, such as Tabasco or Cholula
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