Roasted Poblano and Potato Corn Chowder
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.
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.