Vegetarian Green Chile Chowder
Creamy and comforting, this vegetarian spiced green chile chowder makes a warming dinner for cold winter nights.
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Line a baking sheet with aluminum foil.
Place poblano peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered 5 to 8 minutes.
Place blackened peppers into a bowl and cover tightly with plastic wrap.
Allow peppers to steam as they cool about 20 minutes.
While peppers cool heat oil in a pan over medium-high heat.
Cook and stir celery onion green chiles red bell pepper garlic white pepper coriander and ras el hanout until onions and celery are clear and soft 5 to 7 minutes.