Roasted Poblano, Sweet Corn and Potato Stoup

★★★★★ 30234 Ratings : Roasted Poblano, Sweet Corn and Potato Stoup  #soup #beef #maindish #pasta #dinner #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe #salad

Thicker than soup yet thinner than stew, Roasted Poblano, Sweet Corn and Potato Stoup is a warming and filling gluten-free soup recipe. You will go back for bowl after bowl.

Have you ever worked crazy hard on something on your computer only to have said computer EAT IT ALL UP?! Microsoft Word, I’m looking at you. Isn’t it always Microsoft Word?? Or even worse, Excel? I can’t tell you how many times I’ve lost a ridiculous spreadsheet with a bazillion colors and cells and oh my gosh my blood pressure is rising just talking about it because faded screen and MICROSOFT EXCEL HAS STOPPED WORKING.

Would I like to send a report? Are you kidding me?

This is the final recipe I created using Progresso’s gluten-free chicken broth and it is SUCH a winner! I tested, tweaked, and tasted my way through three batches of the stoup before I hit all the right notes, and made all my taste buds sing, then lost the entire thing to the black hole that is my Evernote recipe file.


It was almost serendipitous though because I recreated the recipe from memory and somehow it came out even better than the previous versions!


  • 2 poblano peppers
  • 6 slices bacon, chopped
  • 2 leeks, white and light green parts only, cut in half then thinly sliced
  • salt and pepper
  • 2 cloves garlic, minced
  • 1 medium-sized potato, peeled then chopped into 1/2" dice (about 1 cup)
  • 2 cups gluten-free chicken broth
  • 2 cups milk (I used unsweetened almond milk but would recommend 2% if using cow's milk,) divided
  • 1 cup sweet corn, fresh or frozen
  • 2 Tablespoons gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
  • fresh chopped cilantro, for garnish (optional)
  • See More Recipe here


  1. Preheat oven to 425 degrees. Lightly rub poblano peppers with extra virgin olive oil then place on a foil-lined baking sheet. Roast for 20 minutes, flipping halfway through then transfer peppers to a large ziplock bag to steam. Once cool enough to handle, peel off skin, remove stem and seeds, and then chop (can be done ahead of time.)
  2. Meanwhile, crisp bacon in a large soup pot over medium heat. Remove to a paper towel lined plate to drain, reserving 2 Tablespoons bacon grease in the pot. Add leeks, season with salt and pepper, and then saute until tender and caramelized, 5-7 minutes. Add garlic then saute until fragrant, 30 seconds. Add potatoes and peppers into the pot then stir to coat.
  3. Whisk flour and 1/2 cup milk together in a small dish then set aside. Add remaining milk and chicken broth to the pot, season with salt and tons of cracked black pepper, then turn heat to medium-high to bring stoup to a bubble, stirring frequently. Turn heat back down to medium then simmer until the potatoes are softened, 5 minutes. Stream in milk and flour mixture while stirring then continue to simmer until stoup is slightly thickened, 5 minutes.
  4. Add cooked bacon and sweet corn to the pot then simmer until corn is warmed through. Taste then add more salt and pepper if necessary, ladle into bowls, and then serve sprinkled with fresh cilantro, if desired.

I like using Bob’s Red Mill Gluten-Free Sweet Rice Flour for thickening stoups, soups, and sauces!

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