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.
Print
Pin
Share on Facebook
Servings: 6
Calories: 380kcal
Ingredients
- 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
Instructions
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!
Nutrition
Calories: 380kcal | Carbohydrates: 33g | Protein: 11g | Fat: 27g | Sodium: 97mg | Fiber: 7g | Sugar: 11g | Vitamin C: 88mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!