Sweet summer corn and poblano peppers are simmered up with Southwestern spices and a touch of coconut milk to make this cozy vegan corn chowder.
I tried something new last week: I attempted to shoot a couple of videos for this site. Not the kind where I’m actually on camera and talking (sorry, but no way!), but short little demo videos where you see a countertop and my hands doing a bunch of cooking at warp speed. One of the videos may have come out okay and might actually see the light of day.
But there was another one that involved cooking a pot of food on the stove, and well, my cookware is ugly. So I went out and bought some cheap but nice looking cookware, just for the video. Folks, don’t do that! After about thirty seconds the finish started to burn off and my house filled up with icky fumes.
In addition to my little cookware mishap, I just learned firsthand what I already knew: shooting video is hard! It takes way longer than snapping a bunch of photos and the kitchen gets about ten times as trashed. I’ll keep trying and keep you all posted on my progress though!
So for the remainder of the week I went for easy. Corn chowder is was!
We also had some rainy days, so it was perfect timing for a summery soup.
I’ve made a few corn chowders over the life of this blog (my red curry version and my red lentil version), and I think this is the reason I’m so fond of them: corn is a perfect excuse to eat soup in the summer. Yeah, you can use frozen corn and make this any time of year, but with fresh summer corn you get a bit of sweetness and a tiny bit of crunch that the frozen stuff doesn’t have.
Also, I think this is my favorite of the corn chowders. Southwestern spices and a little kick from poblano peppers are pretty perfect for seasoning up a bowl of creamy corn soup, and with that little bit of potato in there, I find it’s perfect for making a meal of.
FAQ & Tips for Making Southwestern Vegan Corn Chowder
- If fresh corn isn’t in season, just substitute frozen.
- Be aware of the fact that poblano peppers can vary quite a bit in the amount of heat they pack. If you’re nervous about that, or just not into heat in general, sub a green bell pepper.
- Is this soup gluten-free? Yes, it is!
- For a creamy version of this soup, blend up a small amount with an immersion blender or a regular blender.
Southwestern Corn Chowder
Sweet summer corn and poblano peppers are simmered up with Southwestern spices and a touch of creamy coconut milk to make this cozy vegan corn chowder.
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium poblano pepper chopped
- 1 red bell pepper chopped
- 3 garlic cloves minced
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 3 1/2 cups vegetable broth
- 1 (14 ounce or 400 ml) can light coconut milk
- 3 cups fresh corn kernels, about 5-6 ears
- 1 medium red potato, diced
- Salt and pepper, to taste
- 2 tablespoons lime juice
- Fresh cilantro
- Chopped scallions
Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the onion, poblano pepper, and bell pepper. Sauté everything until the peppers are softened and the onion is translucent, about 5 minutes.
Add the garlic, cumin, ancho chile powder, paprika, oregano, and cayenne pepper. Continue to sauté everything until the mixture is very fragrant, about 1 minute more.
Stir in the broth, coconut milk, corn, and potato. Raise the heat and bring the liquid to a simmer.
Lower the heat and allow the soup to cook until the corn and potato are tender, about 20 minutes, stirring occasionally.
Take the soup off of the heat and season it with salt, pepper, and lime juice.
- Ladle into bowls and top with cilantro and scallions. Serve.