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