Vegan Poblano Corn Chowder

5 from 1 vote

Thickened with potatoes and coconut milk, this vegan corn chowder is a smoky and spicy soup recipe that's hearty enough for a meal.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

4 ears corn
1 poblano pepper
2 tablespoons olive oil
1-1/2 teaspoons kosher salt
1 teaspoon black pepper plus more for serving
1 white onion roughly chopped
2-3 Yukon Gold potatoes diced (about 1 cup total)
3 garlic cloves minced
1-14 ounce can light coconut milk
2 cups low sodium vegetable broth
1 scallion thinly sliced

Instructions

Preheat the oven to 400 degrees F.
Slice the corn kernels off the cobs. On a sheet pan, toss the corn and the whole poblano pepper with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Spread the corn into an even layer across the pan.
Brush any corn off the poblano pepper and put it on a piece of aluminum foil directly on the rack next to the pan with the corn. Roast the corn and the poblano pepper for 25-30 minutes. Flip the poblano pepper to the other side halfway through roasting. The corn should be bright yellow, golden and lightly browned. (Reserve 1/3 cup corn for garnish.) The pepper will be wrinkled and bubbled.
Put the pepper in a bowl and cover it. Wait 10 minutes before rubbing off the skin using a towel. Remove the seeds and roughly chop the pepper.
Warm 1 tablespoon olive oil in a large saucepan over medium heat.
Sauté the onions until they start to soften, about 3-4 minutes.
Then add the potatoes and continue sautéing for another 2-3 minutes. The potatoes should begin to break up. Add the garlic, cooking for 30 seconds more until fragrant.
Add the corn, peppers, coconut milk, vegetable broth and 1/2 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 10-12 minutes until the potatoes are tender and cooked through.
Carefully transfer 75% of the soup to a blender to puree. Then pour it back into the pan to reheat as necessary.
Divide the soup into bowls and garnish with the reserved corn, sliced scallions and black pepper.

Notes

You can use 3-1/2 cups canned or frozen corn if fresh ears of corn are not available. Make sure to thaw frozen corn and dry off the kennels with a towel before roasting them.

Cool the soup to room temperature before storing it in an airtight container. You can keep it in the fridge up to 4 days, and in the freezer up to 1 month. Let it thaw until it softens. If it still has some solid chunks, that's ok. Then warm it on the stove over low to medium heat.

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