Dive into a bowl of comfort with our Vegan Roasted Poblano Corn Chowder—a delightful blend of smoky, sweet, and creamy flavors that will tantalize your taste buds! This hearty chowder is not just a feast for the senses; it's also a quick and easy dish that you can whip up in just 45 minutes. Perfect for cozy nights or impressing guests at your next gathering, this recipe showcases the vibrant tastes of fresh corn and roasted poblano peppers. Ready to discover the secret to this mouthwatering vegan delight? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 ears of corn, husked
- 2 poblano peppers
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Place whole poblano peppers and corn ears on a baking sheet lined with parchment paper.
- Roast the poblano peppers and corn in the oven for 15-20 minutes, turning occasionally, until the peppers are charred and corn is lightly golden. Remove from oven and let cool.
- Once cooled, remove the charred skin from the poblano peppers, deseed them, and chop into small pieces. Cut corn kernels off the cob using a sharp knife.
- In a large pot, heat a splash of olive oil over medium heat. Sauté diced onions until translucent, about 4-5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn.
- Pour in vegetable broth and coconut milk, then add roasted poblano peppers, corn kernels, smoked paprika, salt, and pepper.
- Bring the mixture to a simmer and cook for 15-20 minutes, allowing flavors to meld together and slightly thicken.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend about half the soup in a standard blender and return to the pot.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped cilantro.
Tips
- Roasting Technique: For optimal flavor, ensure your poblano peppers are well-charred. This adds a delicious smokiness to the chowder. Don't rush the roasting process—turn them occasionally to achieve even charring.
- Corn Freshness: Use fresh corn on the cob for the best sweetness and texture. If fresh corn isn't available, frozen corn can be a great alternative—just make sure to thaw it before adding it to the chowder.
- Texture Preference: If you prefer a creamier chowder, blend more of the soup. For a chunkier texture, blend just a portion and leave some whole ingredients for a satisfying bite.
- Seasoning Adjustments: Taste your chowder as it simmers and adjust the seasoning to your liking. A squeeze of lime or a dash of hot sauce can elevate the flavors even further!
- Garnishing: Fresh cilantro adds a burst of freshness, but feel free to experiment with other toppings like avocado slices, lime wedges, or a sprinkle of chili flakes for an extra kick.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 6g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
