Vegan Roasted Poblano Corn Chowder
Vegan Roasted Poblano Corn Chowder- a comforting and creamy soup made from fresh corn, potatoes, roasted poblanos and coconut milk. You’d never guess it’s made without dairy!
When I returned home sick from our trip to Asia last month I laid on the couch eating nothing but boxed soup and toast for almost an entire week. It was the first time I’ve been sick like that in almost seven years and it seriously knocked me on my arse.
Eventually I worked up the energy to put away the boxed stuff and get back to recipe testing my own soup. After a couple of trials, this Roasted Poblano Corn Chowder was the first thing I came up with. It’s actually been on my to-make list since last summer when I shared the Copycat Chipotle Corn Salsa. The roasted poblanos are everything in that salsa and I knew they would taste incredible in a creamy corn chowder.
The recipe calls for fresh corn which I rarely eat because of a bond on my front tooth. If that thing broke off it would not be cute, trust me. But in this case fresh corn is worth the extra trouble because the texture is so much better than frozen.
Between cutting the kernels off the cobb and roasting the poblanos, it’s not the fastest of recipes but it’s one delicious way to say goodbye to summer and welcome the crisp fall evenings.
I personally find roasting them and peeling off the skin to be fun but if you’re in a pinch for time, you easily substitute green chilis!
Vegan Roasted Poblano Corn Chowder
Yield: 4 bowls
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
- 2 large poblano peppers, roasted seeded and diced (approx. 1/2 cup)*
- 3 tablespoons dairy-free butter
- 1 large onion, diced (approx. 1 and 1/2 cups)
- 3 garlic cloves, minced
- 2 celery ribs, chopped (approx. 1/2 cup)
- 2 small yukon gold potatoes, diced (approx. 2 cups)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 4 cups fresh corn kernels (approx. 4 ears of corn)
- 4 cups vegetable broth
- 1/2 cup unsweetened coconut milk
- smoked paprika, cilantro and fresh squeezed lime juice for serving
Start by roasting the poblano peppers: to roast them over an open flame on a gas stove, place them on the burner over medium-high heat and cook until you hear the skin make a popping sound. Using tongs, flip it over to cook each side until charred. You can also cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes. Transfer the peppers to a bowl and cover with a plate or foil. Allow them to sit and steam for about 10 minutes. Using dish gloves or a paper towel, scrape the outer charred skin off with your hands. It’s okay if you can’t get all of the charred bits off. Remove the core and seeds then dice the peppers and set aside.
Prepare the soup: In a large pot, warm the butter over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Stir in the garlic, celery, potatoes, and seasonings (cumin, oregano, salt) and continue to cook for another 5 minutes.
Next add the corn with the vegetable broth and bring to a boil. Cook for about 25-30 minutes, until the potatoes are soft.
Separate half of the soup into a blender then puree until smooth. Pour it back into the pot and stir in the coconut milk and diced poblano peppers. It should have a nice thick creamy texture. Taste test to see if you prefer more salt.
Serve in individual bowls with fresh squeezed lime juice, fresh cilantro and a sprinkle of smoked paprika (optional).
*This video offers a helpful tutorial on how to roast poblano peppers. You can substitute 1 can of diced green chilies to save time.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!