Roasted Poblano, Sweet Corn and Potato Stoup Recipe



Ingredients

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)

Directions

Get full recipe >> Roasted Poblano, Sweet Corn and Potato Stoup @ iowagirleats.com

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