Krill and Poblano Corn Chowder

Krill and Poblano Corn Chowder

Category: Soup
Cuisine: North American
Diet: Dairy-free
Servings: 3 ½ Cups
Preparation time: 10 minutes
Cooking time: 45 minutes
Calories: 160 kcal per serving

Ingredients

• ½ cup Poblano, diced
• 6 oz. Corn kernels, canned
• 1 tablespoon Garlic, minced
• 1 cups Yellow Onions, diced
• ½ cup Celery, diced
• 1 tablespoons Canola Oil
• ½ Bay leaf
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup Vegetable Stock
• ½ cup Potato, peeled and small dice
• ½ cup Krill

Directions

1. Heat stock pot over medium high heat and add in canola oil.
2. Add onions, celery, poblanos and cook for 5 minutes.
3. Add in corn, salt, and let simmer for 15 minutes, until tender.
4. Reserve 1 ½ cup of simmered corn and blend the remainder of the soup until smooth (for approx. 2 minutes).
5. Add everything back into the pot along with potatoes, vegetable stock, and bay leaves.
6. Let simmer for 20 minutes until potatoes are fork tender.
7. Right before you serve, add in krill and simmer for 3 minutes.

Additional tips

Garnish the soup with chopped fresh herbs for more flavor.
To add some crunchy texture, you can add croutons or some chopped nuts like almonds, walnuts, or cashew.