This easy vegan poblano corn chowder combines poblano peppers, corn, potatoes, and seasonings. This poblano potato corn chowder is a dream; each spoonful is loaded with flavors and textures you will love.
About this recipe
This poblano corn chowder is one of my favorite soups ever. It is a hearty soup with two of my favorite foods: potato corn chowder and poblano peppers.
The poblano peppers give this potato corn chowder recipe an unexpected twist. Each creamy spoonful has spicy notes that make you want another spoonful.
This vegan, easy, one-pot recipe is perfect for lunch or dinner during the summer when corn is perfect and delicious or during colder months when we need a good hot soup.
Ingredients for the creamy poblano corn chowder
- This mix of onion, garlic, carrots, and celery will make our corn chowder’s flavor base.
- Poblano pepper. This is an excellent addition to the soup; the poblano peppers’ spiciness complements the corn’s sweetness and the potatoes’ creaminess. Use one or two jalapenos if you don’t have poblanos.
- Potatoes. Use Yukon potatoes or any other creamy potato. I like to use new potatoes here as well.
- Corn. Corn kernels and I like to add the corn cob to the pot while the vegetables are cooking.
- Seasoning I season with bay leaves, thyme, and marjoram. This is a very common spice mix in Mexican cuisine.
- Vegetable broth or water. You can also use storebought
- Milk. Dairy-free milk, use oat milk, almond milk, or cashew milk.
How to make the best poblano corn chowder
Add the oil in a large pot over medium heat (you could also use butter if you wish) and the sliced poblano chile. Leave it there until it begins to soften and brown around the edges.
Add the onion, carrots, celery, and garlic. Cook the vegetables until tender. Leave for five more minutes or until the onion is translucent.
Add the corn kernels, potatoes, and salt and cover with water, add the salt and cover. Add the spices, and leave for 10-15 minutes or until the vegetables are cooked.
With a ladle, add about one-third of the vegetables and liquid into the container of a blender. Blend with one cup of milk until smooth.
Return to the pot with the rest of the vegetables. If you need more liquid, add a little more water. Check for seasoning and adjust if necessary.
Serve with a drizzle of olive oil, pumpkin seeds, corn kernels, sprouts or chopped cilantro, and lime juice. Finish with sea salt and pepper.
Tips and tricks
- Use frozen corn kernels if you don’t have fresh corn.
- If you want this corn poblano chowder to be creamier, add heavy cream to the blender (vegan sour cream) or finish with a drizzle.
- You could roast the poblano peppers in the broiler, on a baking sheet, over the stove, open flame, or grill, and then peel.
- I like to make soups like this in a Dutch oven, but any other stock pot will work.
Other recipes that you may like:
Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
Poblano Corn Chowder
Equipment
- stock pot
- blender
Ingredients
- 2 tablespoons vegetable oil
- 1 poblano pepper without seeds and thinly sliced
- 1 medium onion sliced
- 2 cloves of garlic roughly chopped
- 1 celery stalk
- 1 carrot, peeled and diced
- 4 medium potatoes cubed
- 5 corn ears about 4 cups corn kernels
- 5 cups water or vegetable broth
- ¼ teaspoon marjoram, dried
- 1 bay leave
- ¼ teaspoon thyme, dried
- 1 teaspoon of salt
- 1 cup milk, oat, cashew or almond milk
To serve
- corn kernels
- pumpkin seeds
- Cilantro microgreens or chopped cilantro
- olive oil
- freshly ground pepper
Instructions
Instructions
- In a large pot add the oil and the sliced poblano chile. Leave it there until it begins to soften and char a bit. Add the onion, carrots, celery and garlic. Leave for five more minutes or until you see that the onion is translucent.
- Add the corn kernels, potatoes, salt and cover with water, add the salt and cover. Add the spices, Leave for 10-15 minutes or until the vegetables are cooked.
- With a ladel, add about one-third of the vegetables and liquid into the container of a blender. Blend with one cup of milk until fully liquefied and well integrated. Return to the pot with the rest of the vegetables. If you need more liquid, add a little more water. Check for seasoning and adjust if necessary.
- Serve with a drizzle of olive oil, pumpkin seeds, corn kernels, sprouts or chopped cilantro, and lime juice. Finish with sea salt and pepper.
Notes
- If you want more flavor in your corn chowder, add the corn husks to cook with the rest of the vegetables. Remove before blending.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
- Celery Juice: Discover its Properties and Benefits - May 29, 2023
- Healthy Potato Salad with Pesto Recipe | Easy and Flavorful - May 28, 2023
- QUINOA STUFFED POBLANO PEPPERS, CHILES RELLENOS - May 26, 2023
Can I move in with you this summer so we can cook and eat all the beautiful produce together?!!
My mouth watered all the time I spent reading this recipe. Gonna go prepare this ASAP!
Hi Ale. This looks like a wonderful soup and I’m looking forward to trying it. I noticed in the recipe that you call for “5 corn husks” which I’m going to assume means the kernels sliced from 5 ears. “Husks” usually means the green outer covering which you need to remove. One more English language quirk…
Oh my God!!! Thank you, thank you so much for your input and for taking the time to help me out with my English. I will correct the recipe card ASAP!