This recipe for poblano corn chowder is vegan and has a Mexican twist. It is a vegan corn chowder with poblano pepper, it is delicious and 100% healthy.
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.