Roasted Poblano Corn Chowder – Veggies Don’t Bite – Jarastyle

This roasted poblano corn chowder is vegan creamy corn soup combining vegetables and spices for a rich hearty result full of flavor!

This soup is amazing! A twist on traditional corn chowder to keep things exciting, you’ll want to make this all season long!

This post was originally published on July 2, 2015.

This poblano corn chowder was based off my traditional vegan corn chowder. It can be made creamy like chowder or make like a traditional broth based soup!

Ingredients

The roasted poblano chilies give the perfect flavor and mild heat to this classic soup. You can either leave it all chunky, or create a comforting creamy base. It’s all easy to do with simple whole food ingredients, making it a healthy and satisfying meal.

To make this vegan poblano corn chowder, you’ll need the following ingredients:

• Poblano chiles – these peppers are relatively mild. If you need them to be extra mild make sure to remove the ribs from the inside, as this is where most of the spice will be, but it isn’t necessary.
• Corn – either cut the corn kernels off of fresh corn cobs, or use frozen or drained canned corn to make it extra easy.
• Potatoes – Yukon golds are our favorite to use, but red potatoes or russets work as well.
• Onion – sweet or yellow onions are ideal for their neutral taste.
• Garlic – fresh garlic cloves will give you the best flavor. For a sweeter flavor, roast the garlic in addition to the chilies and corn.
• Veggie broth – keep this poblano corn chowder vegan by using vegetable broth, if you eat meat you can substitute it for chicken broth. Make sure to choose low sodium if needed.
• Lime Juice – it is best to use freshly squeezed lime juice, however if you have to use bottled you can.
• Cilantro – this fresh herb adds amazing flavor, I do not recommend skipping it.
• Raw cashews – These are optional but create the most creamy texture! Adjust the amount of cashews for how creamy you want the soup, add more for extra creaminess.
  • If you choose to make the creamy version and don’t have a high-speed blender you will need to prepare the cashews with one of these methods:
    • Soak the cashews overnight.
    • Boil them for 30 minutes.
    • Grind them (without soaking) into a fine powder using a coffee grinder.

How to Make Poblano Corn Chowder

The process for making this soup recipe is pretty simple. Here’s what to do:

1. Roast and peel the peppers.
2. In a large soup pot, sauté the potatoes, onion, garlic and salt in olive oil, or vegetable broth to keep the recipe oil free.
3. Next, add the roasted chiles and corn, then after a few minutes mix in the lime juice and cilantro.
4. Then add the veggie broth and simmer.
5. If you like the broth version, you’re done!
6. For a dairy-free creamy soup, blend 1 cup of the soup with cashews and extra broth in a blender then stir back into the pot.
7. Serve with toppings of choice!

Tips for roasting chilies

Below is an outline for roasting chilies. For a complete breakdown, check out my post all about How to Roast Peppers.

• To roast in the oven: place chiles on a parchment lined baking sheet, drizzle with oil or broth and roast for 40 – 45 minutes at 400°F.
• Or, you can roast the chiles on the grill, for 5-7 minutes per side.
• Once roasted, seal the chiles in a plastic bag or wrap in foil to steam for 5 minutes.
• The easiest way to peel the skin off is to do it under running water.

Poblano Corn Chowder Toppings and Mix Ins

We like to load this soup up with all sorts of extra toppings! Here are some of our favorites to try:

You can also customize this roasted poblano corn chowder with any of the following add ins:

• Cumin
• Oregano
• Bay Leaf
• Chopped celery
• Roasted red bell peppers
• Spicy chilies
• Spinach
• Chickpeas
• Lentils

What to Serve with Corn Chowder

This poblano soup is filling enough to be an entire meal, however it’s also fun to pair with any of these vegan recipes:

Make Ahead and Storage Tips

• You can prep this poblano corn chowder ahead of time! Simply roast the chilies and corn, chop the veggies, and prep the toppings.
  • Keep the prepared ingredients in the fridge in airtight containers for up to 3 days before cooking the soup.
• Store leftovers in the refrigerator in an airtight container for up to 5 days.
• You can also freeze it! Just seal the soup in a freezer safe airtight container and freeze for up to 3 months.
• Reheating is easiest in the microwave, but you can also reheat on the stovetop.

Common Questions

How do you roast a poblano pepper?

You can roast the peppers in a 400°F oven for 40-50 minutes on a parchment lined sheet pan. Or, grill them for 5-7 minutes per side.

How do you make vegan corn chowder?

To make a vegan chowder, blend some of the soup along with cashews in a high speed blender. Stir in the mixture back into the soup until you get your desired level of creaminess.

More Vegan Soup Recipes

Once you’ve enjoyed this vegan corn chowder recipe, keep the soup train going! Soups make excellent healthy and filling meals, and they’re so easy! Next time try these other plant based soup recipes:

Roasted Poblano Corn Chowder

Sophia DeSantis

This roasted poblano corn chowder is vegan creamy corn soup combining vegetables and spices for a rich hearty result full of flavor!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 servings

Calories 413 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 6 poblano chiles , can sub another chile too
• 3 cups corn , fresh or frozen, or about 3 ears
• Drizzle of oil or broth to roast and sauté
• 3 cups chopped Yukon gold potatoes , or other type you prefer (about 3 medium potatoes)
• 1 cup chopped sweet or yellow onion
• 3 – 5 medium cloves garlic , adjust for your preference
• ¾ – 1 teaspoon sea salt , adjust for salt content of broth
• ¼ – ½ cup lime juice , adjust to your preference (about 3 limes)
• ¼ – ½ cup chopped fresh cilantro
• 4 cups veggie broth , low sodium if needed (plus 1 extra for creamy version)
• ½ – ¾ cup raw cashews , optional (see note, you can also sub in a dairy free cream or thick milk like coconut)

Shop Ingredients on Jupiter

Instructions 

• If using the oven to roast, pre heat oven to 400 F/ 205 C.

• Put chiles and corn on a parchment lined baking sheet. Drizzle with oil or broth and roast for 40 – 45 minutes until the skins are brown and popping. You can also roast the garlic here if you prefer a sweeter flavor.

• Alternatively, you can roast the chiles on the grill outside, this takes less time (about 5-7 minutes per side). This will work for the corn too if it is on the cob. If not, just saute it in the pot with the other veggies.

• When chile and corn are done roasting, put the chiles in a plastic bag or wrap in foil to steam. Then slice the kernels off of the cobs if you used cobs.

• After about 5 minutes of steaming, carefully peel as much skin off the chilies as you can. It helps to do this under running water. You can see my post on roasting peppers for step by step directions.

• Chop the chilies.

• Saute the potatoes, onion, garlic and salt in a large pot over medium heat with oil or broth until the begin to get brown (about 5-7 minutes).

• Add the roasted chile and corn. Saute a few more minutes.

• Add lime juice and cilantro. Saute about 3-4 more minutes.

• Add the veggie broth and simmer 5 more minutes.

• If making the creamy version, add about 1 cup of the soup, cashews and extra broth in a blender and blend until smooth and creamy. Put back into the pot and mix well.

• Serve with toppings of choice!

Notes

• If you use frozen corn, add it to the soup with the roasted vegetables.
• The cashews are optional for a creamy version.
• If you are not using a high-speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
• Adjust the amount of cashews for how creamy you prefer it.

Tips to prep ahead:

• Chop all veggies. Roast the chiles and corn. Make the toppings.

Baby/kid food idea:

• Pulse/blend roasted veggies. Older baby can also gum corn on the cob. If you use a non spicy pepper, you can add that too.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 413kcalCarbohydrates: 77gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 554mgPotassium: 1512mgFiber: 11gSugar: 15gVitamin A: 1044IUVitamin C: 194mgCalcium: 70mgIron: 4mg

Nutrition and metric information should be considered an estimate.

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