Vegan Corn and Roasted Poblano Chowder

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I’ve been seeing poblano’s everywhere lately and while I have never cooked with them before, something about them just drew me in! I made a stuffed poblano recipe that needs a little work before it goes on this site and then followed it up with this recipe.

It takes a little work but Scott and I ate this every night for about 4 nights because it makes enough to serve 8. So, on an evening or an afternoon where you have some time, whip this up and enjoy it for the week or freeze and reheat at a later time. We surely were not sick of it by night 4…

Vegan Corn and Roasted Poblano Chowder
Cook time
Total time
Serves: 8
  • 6 poblano peppers
  • 4 cups coconut milk
  • 4 cups high quality almond milk
  • 2 bay leaves
  • 1 sprig rosemary
  • ¼ cup olive oil
  • 2 large onions
  • 1 Tbsp sea salt
  • 5 cloves garlic
  • 2 tsp ground cumin
  • 1 Tbsp smoked paprika
  • 5 cups of corn, fresh, frozen or canned (thawed if frozen)
  • 2 sweet potatoes, diced into small cubes
  • 1 bunch of chives, thinly sliced
  • Salt and pepper
  1. Turn on broiler and place poblano’s under broiler (about 10 minutes, maybe longer depending on your broiler) turning halfway through. Poblanos should be blackened.
  2. Meanwhile, combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer without boiling. Remove from the heat and let sit 20 minutes to infuse.
  3. Once poblano’s are roasted, place them in a large ziplock bag until they cool. Remove skin with hands. Do not run under cold water as it may take some of the flavor away from the peppers. Remove tops, seeds and dice.
  4. Heat the olive oil in a separate large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and paprika. Cook, stirring frequently, 5 minutes. Then stir in the corn kernels, sweet potatoes and diced chilies and continue cooking over low heat 5 more minutes.
  5. Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
  6. Use an immersion blender to thicken the soup a bit or pour one third of the soup into a food processor/blender and puree. Stir back into the soup pot. Add more salt/pepper and spice as needed and serve hot with the chives as garnish.

Thanks to Food Network for the inspiration!


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