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.
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.