This Vegan Roasted Poblano-Corn Chowder is loaded with corn, kale, and roasted peppers for a hearty soup you can eat any time of year.
This vegan roasted poblano-corn chowder takes a little bit of prep, especially if you’re using fresh ears of corn, but it’s worth it. The flavors of the smoky, roasted poblano paired with sweet summer corn and coconut milk make for an incredible soup.
Best of all, you’ll get some extra vitamins from throwing in torn kale leaves!
How to make this Vegan Roasted Poblano-Corn Chowder:
This vegan corn chowder recipe starts off slow and a little labor intensive. Once the prep is out of the way, it moves quickly!
You’ll start by roasting the poblano peppers, garlic, and jalapeño pepper. While the peppers are roasting, you’ll use that time to husk the corn and cut the kernels from the cob. If you’re using frozen corn, skip this step obviously!
Once the peppers are roasted, give them a few minutes to cool off before removing the skins from the poblano peppers. Throw the jalapeño, garlic, and poblano peppers in a food processor and pulse until minced.
After this is all out of the way, you’ll star the soup! First, sauté an onion. Once it’s softened and browned, add the minced peppers and cook for about 3-4 minutes. After it becomes very fragrant, simply add 5 cups of vegetable stock and bring it to a boil. Next, you’ll add half the corn, a can of coconut milk, and the torn kale leaves and let it simmer for about 5-10 minutes.
Now, I like to use an immersion blender to make a smooth soup base, but you don’t have to and it’ll still be just as delicious!
After the soup is smooth and creamy, toss in the rest of the corn and let it finish cook for another 5-10 minutes. That’s it!
Looking for more vegetarian recipes? Check my archives!
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Vegan Roasted Poblano-Corn Chowder
- Sheet pan
- Large pot
- Food processor (optional)
- Immersion blender, optional
- 3 teaspoons avocado oil divided
- 3 poblano peppers trimmed and seeds removed
- 1 jalapeño trimmed and halved
- 6 cloves garlic peeled
- 6 ears corn husked (or use 16 ounces frozen corn)
- 1 yellow onion peeled and diced
- 5 cups vegetable stock
- 1 head curly kale stems discarded, leaves torn into bite-sized pieces
- 15 ounce can coconut milk full-fat
- Salt, pepper, and cayenne powder to taste
- 1 avocado peeled, seed discarded, and sliced
- Red pepper flakes
Roast the Peppers:
- Preheat oven to 425ºF. Line a sheet pan with aluminum foil and arrange the poblano peppers, jalapeño pepper, and garlic cloves on the foil. Drizzle with 2 teaspoons avocado oil and a sprinkle of salt. Transfer to the oven for 20 minutes until the skins of the peppers blister and char. Remove from the oven and let cool for 5-10 minutes.
- Once the poblano peppers are cool enough to handle, carefully remove the skins. Transfer the poblano peppers, garlic, and jalapeño (seeds included) to a food processor and pulse until finely chopped. Alternatively, you can roughly chop the peppers and garlic with a knife.
Prepare the Corn:
- If using ears of corn, cut the corn from the husked cobs and set aside. Remove a bit of corn and reserve for garnish.
Start the Chowder:
- Heat the remaining 1 teaspoon avocado oil in a large pot. Add the diced onion and cook for 4-5 minutes until just beginning to soften. Add the minced peppers and garlic and cook for 3-5 minutes more until very fragrant.
- Add the vegetable stock and bring to a boil. Reduce heat.
Simmer the Chowder:
- Add half the corn, the coconut milk, and the kale leaves. Simmer for 10-15 minutes until softened. Taste and season with salt, pepper, and cayenne powder.
Blend the Chowder:
- Using an immersion blender, blend the soup until smooth and creamy. Taste and season again to your tastes.
Finish the Chowder:
- Add the remaining half of the corn and simmer for 10 minutes more. Taste and season. Turn off heat.
- Ladle the chowder into bowls and arrange reserved fresh sweet corn and sliced avocado on top. Sprinkle with red pepper flakes, if desired. Enjoy!