When the weather turns chilly and the days grow shorter, there’s nothing quite like a warm bowl of soup to bring comfort and joy. That’s exactly why I fell in love with this Vegan Roasted Poblano-Corn Chowder. Picture this: the sweet aroma of fresh summer corn mingling with the smoky scent of roasted poblanos fills the kitchen, transforming a simple weekday meal into something truly special.
I first discovered this recipe while experimenting with fresh ingredients from my local farmer’s market, and it quickly became a go-to favorite. It’s creamy yet unexpectedly light, thanks to the velvety coconut milk and the delightful crunch of curly kale. Plus, with each spoonful, you get a wonderful balance of sweet and spicy – making it a dish that appeals to everyone, from vegans to those simply seeking some homemade warmth in their lives.
Whether you’re hosting a cozy dinner party or looking for a healthy and hearty weeknight meal, this chowder is versatile enough to shine on any table. Allow me to guide you through creating this delightful dish that will have your family and friends asking for seconds!
Why is Vegan Roasted Poblano-Corn Chowder Irresistible?
Creamy Delight: This chowder brings the richness of coconut milk, creating a velvety texture that warms the soul.
Flavor Explosion: The combination of smoky roasted poblanos and sweet corn delivers a harmony of sweet and spicy notes.
Health-Conscious Choice: Packed with nutrients from fresh vegetables and made with plant-based ingredients, it’s a guilt-free comfort food.
Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute dinner gatherings.
Versatile Appeal: Whether you’re serving vegans, gluten-free friends, or simply lovers of good food, everyone will appreciate this delicious dish.
Dive into this feel-good recipe and elevate your meal experience today!
Vegan Roasted Poblano-Corn Chowder Ingredients
For the Base
- Avocado oil – A great option for roasting and sautéing; swap it with olive oil if you prefer.
- Poblano peppers – These provide the smoky flavor and mild heat; if you’d rather go easy on the spice, use bell peppers instead.
- Jalapeño – Adds complexity and a kick of heat; you can omit this for a gentler chowder.
- Garlic – Enhances flavor beautifully; garlic powder works in a pinch if fresh garlic is out of reach.
- Yellow onion – Brings sweetness and depth; shallots are a lovely alternative for a different flavor profile.
For the Chowder
- Corn – The star of this chowder, offering sweetness and texture; fresh corn shines, but 16 ounces of frozen corn can also work.
- Vegetable stock – The hearty base for the soup; opt for low-sodium to control salt levels as you like.
- Curly kale – Introduces nutrition and a lovely texture; feel free to swap in spinach or Swiss chard for variety.
- Coconut milk – Contributes creaminess to this chowder; if you’re looking for a lighter alternative, almond milk is an option, though it changes the consistency.
For Seasoning
- Salt, pepper, and cayenne powder – Adjust these to taste, as they are crucial for enhancing the overall flavor of your Vegan Roasted Poblano-Corn Chowder.
With these delightful ingredients, you’re all set to whip up a warming bowl of chowder that will not only comfort the soul but also tantalize your taste buds!
How to Make Vegan Roasted Poblano-Corn Chowder
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Preheat the Oven: Set your oven to 425°F (220°C). This helps to perfectly roast the peppers, bringing out their smoky sweetness.
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Roast the Peppers: Toss poblano and jalapeño peppers along with garlic in avocado oil and salt on a sheet pan. Roast for about 20 minutes, until charred and fragrant.
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Cool and Chop: Once roasted, let the peppers cool slightly. Peel their skins, then mince them with the roasted garlic in a food processor or finely chop by hand.
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Sauté the Onion: In a large pot, sauté diced yellow onion in a splash of avocado oil over medium heat until it becomes softened, about 4-5 minutes.
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Combine Flavors: Add the minced peppers and garlic to the pot, stirring until everything is cooked through and aromatic, which will take about 3-5 minutes.
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Simmer the Chowder: Pour in your vegetable stock and bring the mixture to a boil. Then, add in half of the corn, along with coconut milk and curly kale. Let this simmer for 10-15 minutes to meld the flavors.
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Blend: Using an immersion blender, blend the soup until it reaches your desired smoothness, adjusting seasoning with salt and pepper as needed.
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Finish with Corn: Add the remaining corn to the pot and let it simmer for an extra 10 minutes to warm through. Turn off the heat and get ready to serve!
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Serve: Ladle the chowder into bowls, and don’t forget to top it with sliced avocado for creaminess and sprinkle some red pepper flakes for an extra kick.
Optional: Garnish with fresh cilantro for a burst of color and flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Vegan Roasted Poblano-Corn Chowder
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Roast to Perfection: Roast peppers until charred to unlock their smoky flavor, enhancing your Vegan Roasted Poblano-Corn Chowder.
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Texture Control: Blend to your preferred smoothness; some love a silky chowder, while others relish the texture of chunky ingredients.
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Fresh vs. Frozen: If using frozen corn, add it towards the end of cooking to avoid overcooking. Fresh corn offers optimal sweetness!
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Flavor Adjustments: Taste and adjust seasoning to suit your palate, ensuring the balance of sweet and spicy remains inviting.
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Substitute Wisely: Don’t hesitate to swap ingredients based on availability; this chowder is versatile, making it forgiving and accessible for all.
Make Ahead Options
These Vegan Roasted Poblano-Corn Chowder ingredients are perfect for meal prep enthusiasts! You can roast the poblanos, jalapeño, and garlic up to 24 hours in advance, letting their flavors deepen overnight in the refrigerator. Simply cool, peel, and chop them, then store in an airtight container. Additionally, you can prepare the base of the chowder (sautéing the onions and adding the baked peppers) up to 3 days ahead—just refrigerate it to keep everything fresh. When you’re ready to serve, incorporate the vegetable stock, corn, coconut milk, and kale, simmering just long enough to heat through for delicious results with minimal last-minute effort.
How to Store and Freeze Vegan Roasted Poblano-Corn Chowder
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, adding a splash of water for moisture.
Freezer: Freeze this chowder in an airtight container for up to 3 months. Let it cool fully before transferring to the freezer to prevent ice crystals.
Reheating: To reheat from frozen, thaw overnight in the fridge. Reheat on low heat, stirring occasionally to ensure even warming.
Shelf Life: Best enjoyed fresh, but know that this Vegan Roasted Poblano-Corn Chowder remains delicious even after storage!
Vegan Roasted Poblano-Corn Chowder Variations
Feel free to unleash your creativity and customize this chowder to suit your tastes!
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Creamier Option: Add a dollop of vegan sour cream or cashew cream for extra richness. This enhances the luxurious texture, making every spoonful a decadent treat.
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Spicy Kick: Toss in more jalapeño or a splash of hot sauce for an extra kick of heat. Adjust to your desired spice level to keep things exciting!
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Herbal Infusion: Fresh herbs like cilantro or basil offer a refreshing touch. Stir them in right before serving for a burst of aromatic flavor.
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Protein Boost: Add cooked quinoa or lentils to make this chowder heartier. This not only adds protein but also keeps your family feeling satisfied and energized.
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Thai Twist: For an adventurous spirit, incorporate a splash of lime juice and some chopped lemongrass. This gives a beautiful citrusy lift that transforms the chowder into a unique fusion dish.
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Nutty Flavor: Mix in a tablespoon of nutritional yeast for a cheesy, nutty flavor that’ll enhance the chowder’s overall profile.
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Vegetable Medley: Include diced carrots and celery for added texture and nutrition. This brings a delightful crunch and a variety of flavors in every bite.
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Cauliflower Creaminess: Blend in steamed cauliflower for a lower-calorie, creamy base. It adds to the velvety texture while remaining entirely plant-based.
With these variations in mind, you can create a Vegan Roasted Poblano-Corn Chowder that’s ever-changing and uniquely yours. Enjoy the adventure!
What to Serve with Vegan Roasted Poblano-Corn Chowder?
Warm up your dinner table with sides that enhance the soulful flavors of this vibrant chowder.
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Crusty Bread: Perfect for dipping, a fresh baguette or sourdough makes each bite even more enjoyable, soaking in the rich broth.
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Mixed Green Salad: A refreshing side of peppery arugula and tangy vinaigrette complements the chowder’s creamy texture and makes for a well-rounded meal.
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Grilled Veggies: Smoky grilled zucchini and bell peppers echo the roasted flavors in the chowder, adding a delightful char and vibrant color to your plate.
There’s something special about these pairings, as they dive deep into the comforting essence of home cooking. The warmth of the chowder combined with these vibrant sides creates an inviting experience that feels like a warm hug on a chilly day.
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Guacamole: A side of creamy guacamole with lime gives a zesty contrast and enhances the overall flavor profile of the chowder.
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Spicy Cornbread: Sweet and spicy, cornbread brings a delectable crumbly texture that beautifully complements the soup’s creamy vibes.
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Coconut Rice: For a unique twist, the delicately flavored coconut rice mirrors the chowder’s creamy base, creating a tropical escape as you savor each bite.
Embrace your culinary creativity with these side dishes, and let your Vegan Roasted Poblano-Corn Chowder shine even brighter at the dinner table!
Vegan Roasted Poblano-Corn Chowder Recipe FAQs
What should I look for when selecting poblano peppers?
Absolutely! When choosing poblano peppers, look for ones that are firm, glossy, and vibrant in color. Avoid any that have dark spots all over, as this indicates overripeness. The peppers should feel heavy for their size, which indicates freshness.
How can I store leftover Vegan Roasted Poblano-Corn Chowder?
Very easily! Store any leftovers in an airtight container in the fridge for up to 5 days. Make sure to let it cool completely before sealing the container to maintain freshness. When you’re ready to enjoy it again, simply reheat gently on the stove, adding a splash of water to help restore moisture.
Can I freeze this chowder, and if so, how?
Absolutely, you can freeze it! Allow the chowder to cool fully after cooking, then transfer it to an airtight container or freezer-safe bags. It can be kept in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm over low heat on the stove, stirring occasionally to ensure it heats evenly.
What if the chowder turns out too thick or too chunky?
No worries! If your Vegan Roasted Poblano-Corn Chowder is too thick, simply add a little vegetable stock or water while reheating until it reaches your desired consistency. On the other hand, if you prefer a smoother chowder, you can blend it a bit more with an immersion blender. Start with short bursts to achieve your preferred texture!
Is this soup safe for people with dietary restrictions like nut allergies?
Great question! This chowder is vegan and gluten-free, but since it contains coconut milk, those with nut allergies should use caution. If you’re looking for an alternative, you can substitute almond milk with hemp or oat milk, which is nut-free but may change the overall creaminess of the chowder. Always remember to check labels, as some brands may handle allergens differently.
Vegan Roasted Poblano-Corn Chowder You’ll Crave Every Season
Ingredients
Equipment
Method
- Preheat the Oven: Set your oven to 425°F (220°C).
- Roast the Peppers: Toss poblano and jalapeño peppers along with garlic in avocado oil and salt on a sheet pan. Roast for about 20 minutes, until charred and fragrant.
- Cool and Chop: Let the peppers cool slightly, peel their skins, then mince them with the roasted garlic in a food processor or finely chop by hand.
- Sauté the Onion: In a large pot, sauté diced yellow onion in a splash of avocado oil over medium heat until softened, about 4-5 minutes.
- Combine Flavors: Add minced peppers and garlic to the pot, stirring until everything is aromatic, about 3-5 minutes.
- Simmer the Chowder: Pour in vegetable stock and bring to a boil. Add half of the corn, coconut milk, and curly kale. Simmer for 10-15 minutes.
- Blend: Use an immersion blender to blend the soup to your desired smoothness, adjusting seasoning with salt and pepper as needed.
- Finish with Corn: Add the remaining corn to the pot and simmer for an extra 10 minutes. Turn off the heat.
- Serve: Ladle into bowls and top with sliced avocado and red pepper flakes.