Smoky Vegan  Corn Chowder

Yukon Gold  Potatoes

You will also need: Garlic Low-Sodium Veggie Broth Light Coconut Milk Olive Oil Salt & Pepper




Poblano Pepper

Preheat the oven to 400 degrees F. Slice the corn off the cobs. On a sheet pan, toss the corn and poblano pepper with olive oil, salt and pepper.

Brush any corn off the poblano pepper and put it on a piece of aluminum foil.

Roast the corn for 25-30 minutes until is it golden, bright yellow and lightly browned.

Roast the pepper on foil on the oven rack next to the pan with the corn. Flip it over halfway through roasting. Put the pepper in a bowl, cover and wait 10 minutes. Then peel, deseed and chop it.

Heat the olive oil over medium heat. Sauce the onions until they start to turn soft and translucent. This will take about 3-4 minutes.

Add the potatoes and continue sautéing for a few minutes. Then stir in the minced garlic.

Add the roasted corn and peppers to the saucepan. Save 1/3 cup corn to use as garnish for the chowder.

Pour in the coconut milk and vegetable broth. Bring the soup to a simmer. Cook for 10-12 minutes until the potatoes are tender.

Puree 3/4 of the soup in a blender. Then pour it back into the pot to rewarm it as needed. Divide the soup into bowls and top with roasted corn and sliced scallions.

Smoky Vegan  Corn Chowder