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Vegan Roasted Poblano-Corn Chowder_MidPage

Vegan Roasted Poblano-Corn Chowder

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.
4.08 from 13 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 380kcal


  • 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

For Serving:

  • 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.

To Serve:

  • Ladle the chowder into bowls and arrange reserved fresh sweet corn and sliced avocado on top. Sprinkle with red pepper flakes, if desired. Enjoy!


Calories: 380kcal | Carbohydrates: 33g | Protein: 11g | Fat: 27g | Sodium: 97mg | Fiber: 7g | Sugar: 11g | Vitamin C: 88mg
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