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.
About corn chowder
Classic corn chowder is a heartwarming soup originating from North America, revered for its rich and creamy texture. This dish is primarily crafted from a hearty mix of corn and potatoes, which form the base of this delightful comfort food.
Corn chowder captures the essence of late summer and early fall when corn is at its freshest and sweetest. It’s an age-old dish that’s evolved over the years, embodying the traditional aspects of American cuisine.
At its core, corn chowder incorporates sweet corn, lending it a distinctive sweetness that beautifully complements its savory elements. The potatoes add a layer of heartiness to the chowder, contributing to its thick and luxurious consistency.
Onions, sometimes along with leeks, are typically sautéed at the beginning to provide a depth of flavor that forms the foundational palate of the soup. The fat, often butter or bacon, enriches the dish, delivering a velvety texture and enhancing its overall flavor profile.
Liquid components, generally a combination of vegetable or chicken stock and cream or milk, are incorporated for additional flavor and to lend the chowder its signature creamy texture.
Finally, the soup is seasoned using various spices and herbs, such as thyme, bay leaf, or paprika, which further enhance the rich and comforting qualities of the chowder.
Corn chowder is more than just a soup; it’s a comforting meal that brings warmth to chilly evenings and serves as a nostalgic reminder of home-cooked meals. Whether enjoyed as a standalone dish or paired with a crusty piece of bread, the classic corn chowder is a beloved staple of American cuisine.
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 cook.
- Seasoning I season with bay leaves, thyme, and marjoram. This is a widespread 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.
Poblano Corn Chowder
Equipment
- stock pot
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.
This recipe appeared first on aklecooks.com in July 2017.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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