A delicious and filling soup full of smoky roasted poblano peppers, tender potatoes, and sweet corn in a rich and creamy broth and topped with dairy-free crema and pickled onions. Serve with extra cilantro and lime wedges on the side. It’s the perfect blend of smoky, sweet, and spicy and it freezes exceptionally well. Plus, it’s gluten-free and dairy-free!
I love poblano peppers so much and incorporating them into this dish is the perfect use for any extra peppers you have lying around. We grow a lot of them in our garden so we always have a surplus in the summer. They balance the sweetness of the corn and the fluffy potatoes so well. Of course, poblanos can be unpredictable, as their spice level varies greatly. If you do want a spicier soup, you can leave the veins and seeds intact to really kick up the heat.
Ingredients
This chowder is versatile, but there are a few main characters that balance each other so well they are worth highlighting here:
- Poblano Peppers: Our star ingredient, these mild chili peppers offer a subtle heat and a deep, smoky flavor when roasted. Their spice level varies, but they are what makes this better than your average veggie soup.
- Potatoes: With their creamy texture and neutral taste, potatoes provide a comforting and hearty base. I prefer Yukon gold potatoes, but russet potatoes or white potatoes also work great here.
- Corn: The sweetness of corn contrasts beautifully with the smokiness of the poblano peppers and the earthiness of the potatoes. Use fresh, frozen, or canned.
Nutritional Benefits
Aside from its delicious taste, vegan potato poblano corn chowder is packed with nutritional benefits. Each component brings its own set of nutrients to the table:
- Poblano Peppers: Rich in vitamins A and C, poblano peppers support immune health and skin integrity. They also contain capsaicin, which has anti-inflammatory properties.
- Potatoes: A good source of vitamin C, potassium, and dietary fiber, potatoes contribute to heart health, digestive health, and overall vitality.
- Corn: Corn provides essential vitamins like B-complex vitamins, as well as antioxidants like lutein and zeaxanthin, which are beneficial for eye health. It also offers a healthy dose of fiber, aiding in digestion.
Versatility and Adaptability
One of the most appealing aspects of vegan potato poblano corn chowder is its versatility. It can be adapted to suit various dietary needs and preferences. For instance:
- Gluten-Free: This chowder is naturally gluten free, but double-check your ingredients to make sure they are all compliant. Veggie broth can be a culprit sometimes.
- Low-Fat: For those seeking a low-fat option, leave out the oil and use a little water instead. Leave out the heavy cream altogether, or replace it with a lower fat dairy-free milk like soymilk or oat milk.
- Spice Level: The heat level can be adjusted by adding more or fewer poblano peppers or leaving the veins and seeds to amp up the spice. You can also incorporate other types of chili peppers for those who prefer a spicier dish.
Preparation Tips
Roasting Poblano Peppers
One of the key steps in making a flavorful vegan potato poblano corn chowder is roasting the poblano peppers. Roasting enhances their smoky flavor and brings out their natural sweetness. Here are some tips for roasting poblano peppers:
- Direct Flame Method: Place the peppers directly over a gas flame, turning them with tongs until they are charred on all sides. Once charred, place them in a bowl and cover with plastic wrap or a towel to steam. This makes it easier to peel off the skin.
- Oven Roasting: If you don’t have a gas stove, you can roast the peppers in the oven. Place them on a baking sheet and broil, turning occasionally until they are evenly charred. After roasting, the same steaming technique applies.
Soup Consistency
- Blending: To thicken the chowder, blend a portion of the soup and then mix it back into the pot. This method ensures a creamy texture while retaining some chunks of potatoes and corn for contrast. Use an immersion blender for the easiest method, but you can also use a regular blender. Just use a towel and be careful of hot splattering!
- Thickening Agents: If you prefer an even creamier chowder, you can use a little cornstarch or flour. For a lower-fat version, pureeing a portion of the potatoes works well.
Toppings and Garnishes
Try out different flavor combinations with different delicious toppings and garnishes:
- Fresh Herbs: Cilantro is my fav, but you can use parsley, or even thyme and rosemary for an earthier flavor.
- Avocado: Sliced avocado brings a creamy richness that pairs well with the smokiness of the peppers.
- Tortilla Strips: Crispy tortilla strips provide a delightful crunch.
- Lime Wedges: A squeeze of lime juice can enhance the flavors and add a tangy contrast.
- Crema: I love a vegan crema (just thinned sour cream) for a tangy flavor.
- Pickled Onions: Another one of my favorites, pickled veggies are so good for you and so easy to make. Just throw them in half vinegar and half water with a little agave and you have pickled onions!
What to Pair With?
Pairing the chowder with complementary sides can turn it into a full meal:
- Crusty Bread: A slice of crusty bread is perfect for dipping into the creamy chowder.
- Salad: A fresh green salad with a citrus vinaigrette can balance the richness of the soup.
- Grilled Vegetables: Grilled or roasted vegetables can add more variety and nutrition to the meal.
Storage
- Store any leftovers in the fridge in an airtight container for 3-4 days. Heat over the stove or in the microwave.
- This chowder freezes really well. Place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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Roasted Poblano and Potato Corn Chowder
Ingredients
- 3-4 poblano peppers
- 1 tbsp olive oil
- 1/2 onion-diced
- 2 celery ribs-diced
- 1 carrot-peeled and diced
- 1 tbsp minced garlic
- 3 cups veggie broth
- 3-4 yukon gold potatoes-cubed into 1/2 inch pieces
- 1 tbsp cumin
- 1/2 tbsp oregano
- 1 bay leaf
- 2 tsp salt
- 1 tsp pepper
- 1 cup corn-frozen or canned
- 1 cup vegan heavy cream
- 1 cup vegan shredded cheese
- lime wedges and cilantro for serving
- vegan crema and pickled onions (optional)
Instructions
- Line a baking sheet with foil and place the peppers on top. Set the broiler to high and broil the peppers for 5 minutes on each side until the skin is blackened and blistered.
- Remove from the oven and loosely tent with foil to steam. Let them sit for about 5 minutes. Rub and peel the skin off the peppers as best you can. It doesn't need to be perfect. Remove the stem and seeds. Dice up the peppers and set aside.
- Meanwhile, over medium heat, add the olive oil to a large stock pot and saute the onions, carrot, and celery for 5-7 minutes until softened. Add the garlic and cook for one more minute.
- Add the potatoes, broth, cumin, salt, pepper, oregano, and bay leaf. Bring to a boil and then reduce heat. Simmer for about 10 minutes until the potatoes are tender.
- Discard the bay leaf. Using an immersion blender, blend up some of the soup to make it creamier. Alternatively, scoop out about 2 cups of soup and carefully blend it in a blender, and add it back to the pot.
- Stir in the corn, poblano peppers, vegan heavy cream, and cheese. Heat for 3-5 minutes. Serve warm with lime wedges and cilantro. Add pickled onion and vegan crema on top for extra garnish.
- Store leftovers in the fridge for 3-4 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.