This Easy Vegan Roasted Poblano Corn Chowder is a warm, cozy dish filled with sweet corn and smoky roasted poblano peppers. It’s creamy and comforting, perfect for chilly days!
Whenever I make this chowder, I can’t help but smile. It’s so easy to prepare and it makes my kitchen smell amazing! Spoon it up with some crusty bread, and you’re all set!
Key Ingredients & Substitutions
Poblano Peppers: These peppers add a smoky flavor to the chowder. If you can’t find them, try using Anaheim peppers for a milder taste or jalapeños for a bit of heat.
Corn: Fresh corn is wonderful, but frozen corn works just as well and is convenient year-round. If you’re looking for a grain-free option, you could use cauliflower florets instead.
Coconut Milk: Full-fat coconut milk makes the chowder creamy. If you’re looking for a lighter option, you can use unsweetened almond milk, although the texture won’t be as rich.
Potato: The potato adds thickness; you can substitute it with sweet potatoes for a different flavor, or leave it out entirely for a lighter version.
How Do I Roast Poblano Peppers for Maximum Flavor?
Roasting poblano peppers is essential for bringing out their smoky goodness. Follow these steps for the best results:
- Preheat your oven to 450°F (230°C).
- Place the washed poblano peppers directly on a baking sheet.
- Roast for 15 minutes, turning occasionally until the skin is blistered and charred.
- After roasting, place the peppers in a bowl, cover them with a towel, and let them steam for 10 minutes. This makes peeling easier.
- Once cooled, peel off the charred skin, remove the seeds, and chop them up!
This method enhances their flavor and makes your chowder truly delicious!
Easy Vegan Roasted Poblano Corn Chowder
Ingredients You’ll Need:
Vegetables:
- 3 poblano peppers
- 4 cups fresh or frozen corn kernels (about 4 ears fresh)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large potato, peeled and diced
Liquids:
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup canned coconut milk (full fat for creaminess)
Spices:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Finishing Touches:
- 1 tablespoon fresh lime juice
- Fresh cilantro or parsley, chopped (optional garnish)
- 1 avocado, sliced (for garnish)
- Smoked chili powder, for garnish (optional)
How Much Time Will You Need?
Preparing this chowder will take about 30 minutes of your time! With around 15 minutes for roasting the peppers and another 15 minutes for cooking everything, you’ll have a delightful and comforting meal ready to enjoy shortly.
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Start by preheating your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for about 15 minutes. Make sure to turn them occasionally until their skins are blistered and blackened. Once done, remove them from the oven, and transfer the peppers to a bowl. Cover the bowl with a kitchen towel and let them steam for about 10 minutes. After steaming, peel off the skins, remove the seeds, and roughly chop the peppers.
2. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing them until they are softened and translucent, which should take about 5 minutes. The aroma will be fantastic!
3. Combine Ingredients:
Now, add the chopped roasted poblanos, corn kernels, diced potato, ground cumin, and smoked paprika to the pot. Stir everything together to combine nicely.
4. Simmer:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
5. Blend for Texture:
Using an immersion blender, carefully blend the soup to your desired thickness, leaving some chunky bits for texture. If you don’t have an immersion blender, you can transfer half the soup to a regular blender, blend until smooth, and then stir it back into the pot.
6. Finish with Coconut Milk:
Stir in the coconut milk and let the chowder simmer gently for another 5 minutes. Season with salt, pepper, and fresh lime juice to taste.
7. Serve and Enjoy:
Ladle the warm chowder into bowls. Garnish with sliced avocado, a sprinkle of smoked chili powder, and chopped cilantro or parsley if you like. Serve warm and enjoy the delightful flavors!
This chowder is creamy, smoky, and bursting with fresh corn flavor, making it a perfect vegan comfort food!
Frequently Asked Questions
Can I Use Different Peppers?
Absolutely! If you can’t find poblano peppers, you can substitute them with Anaheim peppers for a milder flavor or jalapeños for more heat. Just keep in mind that the flavor will change slightly based on your choice!
How Can I Thicken the Chowder if It’s Too Thin?
If you find that your chowder is too thin for your liking, you can blend in more of the soup to create a thicker consistency. Alternatively, you can add a slurry of cornstarch and water, or even more diced potatoes that can cook and help thicken the soup.
Can I Make This Chowder in Advance?
Yes, you can make the chowder ahead of time! Cook it as directed, allow it to cool, and then store it in an airtight container in the fridge for up to 3 days. When ready to eat, simply reheat on the stovetop or microwave.
What’s the Best Way to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. You can also freeze it in portioned containers for up to 3 months. Just make sure to let it cool completely before freezing!