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
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper, or to taste
- 3 ½ 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
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Coat the bottom of a large pot with oil and place it over medium heat.
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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.
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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.
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Stir in the broth, coconut milk, corn, and potato. Raise the heat and bring the liquid to a simmer.
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Lower the heat and allow the soup to cook until the corn and potato are tender, about 20 minutes, stirring occasionally.
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Take the soup off of the heat and season it with salt, pepper, and lime juice.
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Ladle into bowls and top with cilantro and scallions. Serve.