Cupids Health

Vegan Poblano Corn Chowder – Veggies Don’t Bite


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This poblano corn chowder is so good you wouldn’t guess it’s vegan! Made with whole foods, roasted chiles and the perfect comfort food.

Two bowls on a yellow and white checkered towel filled with a creamy corn and pepper soup

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This post was originally published on June 2, 2016.

When soup season sneaks it’s way in we have to keep things exciting so this twist on traditional corn chowder is right up our alley!

The roasted poblano chilies give the perfect flavor and mild heat to this classic soup. You can either leave it all chunky, or create a comforting creamy base. It’s all easy to do with simple whole food ingredients, making it a healthy and satisfying meal.

Ingredients

To make this vegan poblano corn chowder, you’ll need the following ingredients:

  • Poblano chiles
  • Corn 
  • Potatoes 
  • Onion
  • Garlic 
  • Veggie broth
  • Lime Juice
  • Cilantro
  • Raw cashews – Optional for the creamy version!
Ingredients needed for a vegan corn, potato and poblano chowder on a light wooden surface with a checkered towel

How to Make Poblano Corn Chowder

The process for making this soup recipe is pretty simple. Here’s what to do:

  1. Roast and peel the peppers.Red and green peppers being roasted on an outside grill
  2. Sauté the potatoes, onion, garlic and salt.Wooden spoon mixing chopped potatoes in a pot
  3. Add the roasted chiles and corn, then after a few minutes mix in the lime juice and cilantro.Wooden spoon mixing chopped potatoes, corn and peppers in a pot
  4. Add the veggie broth and simmer. If you like the broth version, you’re done!Wooden spoon stirring a veggie broth soup with herbs in a pot
  5. For creamy soup, blend 1 cup of the soup with cashews and extra broth in a blender then stir back into the pot.Wooden spoon mixing a creamy corn, potato and pepper soup in a pot
  6. Serve with toppings of choice!Spoon getting a scoop of a creamy corn and pepper soup from an orange bowl

Serving suggestions

We like to load this soup up with all sorts of toppings! Here are some of our favorites to try:

A broth based soup with corn, potatoes and peppers topped with lime, sour cream and chips

Tips for roasting chilies

Below is an outline for roasting chilies. For a complete breakdown, check out my post all about How to Roast Peppers.

  • To roast in the oven: place chiles on a parchment lined baking sheet, drizzle with oil or broth and roast for 40 – 45 minutes at 400°F.
  • Or, you can roast the chiles on the grill, for 5-7 minutes per side.
  • Once roasted, seal the chiles in a plastic bag or wrap in foil to steam for 5 minutes.
  • The easiest way to peel the skin off is to do it under running water.

Tips and tricks

Fo the best flavors and results, make sure to check out these helpful suggestions:

  • For a sweeter flavor, roast the garlic in addition to the chilies and corn.
  • You can use frozen corn, just skip the roasting and add it to the soup with the roasted vegetables.
  • If you choose to make the creamy version and don’t have a high-speed blender, you can either soak the cashews overnight, boil them for 30 minutes, or grind them into a fine powder using a coffee grinder.
  • Adjust the amount of cashews for how creamy you want the soup.
  • Add in extra flavor and nutrition with bell peppers, spinach, chickpeas, or lentils.
  • Do some prep ahead of time! Roast the chilies and corn, chop the veggies, and prep the toppings.
  • Store leftovers in the refrigerator in an airtight container for up to 5 days.
  • You can also freeze it! Just seal the soup in a freezer safe airtight container and freeze for up to 3 months.

Common Questions

How do you roast a poblano pepper?

You can roast the peppers in a 400°F oven for 40-50 minutes on a parchment lined baking sheet. Or, grill them for 5-7 minutes per side.

How do you make vegan corn chowder?

To make a vegan chowder, blend some of the soup along with cashews in a high speed blender. Stir in the mixture back into the soup until you get your desired level of creaminess.

More Vegan Soup Recipes

Soups make excellent healthy and filling meals, and they’re so easy! Try these plant based soup recipes:

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Spoon getting a scoop of a creamy corn and pepper soup from an orange bowl

Vegan Poblano Corn Chowder

Sophia DeSantis

This poblano corn chowder is so good you wouldn’t guess it’s vegan! Made with whole foods, roasted chiles and the perfect comfort food.

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Main Course

Cuisine Mexican

Servings 4 servings

Calories 413 kcal

Ingredients 

 

  • 6 poblano chiles , can sub another chile too
  • 3 cups corn , fresh or frozen, or about 3 ears
  • Drizzle of oil or broth to roast and sauté
  • 3 cups chopped Yukon gold potatoes , or other type you prefer (about 3 medium potatoes)
  • 1 cup chopped sweet or yellow onion
  • 3 – 5 medium cloves garlic , adjust for your preference
  • ¾ – 1 teaspoon sea salt , adjust for salt content of broth
  • ¼ – ½ cup lime juice , adjust to your preference (about 3 limes)
  • ¼ – ½ cup chopped fresh cilantro
  • 4 cups veggie broth , low sodium if needed (plus 1 extra for creamy version)
  • ½ – ¾ cup raw cashews , optional (see note)

Instructions 

  • If using the oven to roast, pre heat oven to 400 F/ 205 C.

  • Put chiles and corn on a parchment lined baking sheet. Drizzle with oil or broth and roast for 40 – 45 minutes until the skins are brown and popping. You can also roast the garlic here if you prefer a sweeter flavor.

  • Alternatively, you can roast the chiles on the grill outside, this takes less time (about 5-7 minutes per side). This will work for the corn too if it is on the cob. If not, just saute it in the pot with the other veggies.

  • When chile and corn are done roasting, put the chiles in a plastic bag or wrap in foil to steam. Then slice the kernels off of the cobs if you used cobs.

  • After about 5 minutes of steaming, carefully peel as much skin off the chilies as you can. It helps to do this under running water. You can see my post on roasting peppers for step by step directions.

  • Chop the chilies.

  • Saute the potatoes, onion, garlic and salt in a large pot over medium heat with oil or broth until the begin to get brown (about 5-7 minutes).

  • Add the roasted chile and corn. Saute a few more minutes.

  • Add lime juice and cilantro. Saute about 3-4 more minutes.

  • Add the veggie broth and simmer 5 more minutes.

  • If making the creamy version, add about 1 cup of the soup, cashews and extra broth in a blender and blend until smooth and creamy. Put back into the pot and mix well.

  • Serve with toppings of choice!

Notes

  • If you use frozen corn, add it to the soup with the roasted vegetables.
  • The cashews are optional for a creamy version.
  • If you are not using a high-speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
  • Adjust the amount of cashews for how creamy you prefer it.

Tips to prep ahead:

  • Chop all veggies. Roast the chiles and corn. Make the toppings.

Baby/kid food idea:

  • Pulse/blend roasted veggies. Older baby can also gum corn on the cob. If you use a non spicy pepper, you can add that too.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 413kcalCarbohydrates: 77gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 554mgPotassium: 1512mgFiber: 11gSugar: 15gVitamin A: 1044IUVitamin C: 194mgCalcium: 70mgIron: 4mg

Nutrition and metric information should be considered an estimate.

Keyword Corn Soup, vegan mexican soup

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