Poblano Corn Chowder
Poblano Corn Chowder
Corn chowder with a bit of a punch!
Total Time
1 hr
Servings
4 - 6 servings
Ingredients
- 3 tablespoons vegan butter
- 1 yellow onion, chopped
- ¼ of a red pepper, finely diced
- 1 poblano pepper, seeds removed for less spicy, finely diced
- 2 large carrots, sliced
- 2 yellow potatoes, diced
- 2 cloves garlic, crushed
- 4 cups of frozen or fresh corn (separated into 2 cups each)
- ⅓ cup raw cashews
- 4 cups of vegetable broth
- Kosher salt and pepper
Instructions
- Melt three tablespoons of butter over medium heat in a soup pot.
- Add diced onion and allow to cook for around 7 to 10 minutes.
- Add red pepper, poblano pepper, 2 large carrots, and potatoes. Allow to cook for 5 to 7 minutes, until slightly softened.
- Add the 2 cloves of crushed garlic and stir to combine. Let cook for 30 seconds to a minute until fragrant.
- Add 2 cups of the frozen or fresh corn, and cashews, season with salt and pepper, and stir to combine.
- Add 4 cups of vegetable broth and stir.
- Allow to come up to a boil and then reduce to a simmer for 30 minutes until vegetables are tender.
- Blend soup with an immersion blender. If using a traditional, blender, carefully do it in stages as if too hot and full will overflow.
- Blend the soup for 2 to 3 minutes, or more if needed, until the cashews are completely blended in and the soup is creamy.
- Return the corn chowder to the burner, and add the additional 2 cups of frozen or fresh corn.
- Bring the soup up to a boil once again and allow to cook for an additional 10 minutes, stirring occasionally
- Turn the soup off and taste for seasoning. Top with green onions, sour cream, or additional pepper on top.