Go Back
+ servings
5 from 2 votes
Close Up of a Bowl of Vegan Corn Chowder Topped with Scallions and Cilantro
Southwestern Corn Chowder
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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.

Course: Soup
Cuisine: American
Keyword: corn, vegan soup
Servings: 4
Calories: 342 kcal
Author: Alissa
Ingredients
  • 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
For Serving
  • Fresh cilantro
  • Chopped scallions
Instructions
  1. Coat the bottom of a large pot with oil and place it over medium heat.

  2. 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.

  3. 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.

  4. Stir in the broth, coconut milk, corn, and potato. Raise the heat and bring the liquid to a simmer.

  5. Lower the heat and allow the soup to cook until the corn and potato are tender, about 20 minutes, stirring occasionally.

  6. Take the soup off of the heat and season it with salt, pepper, and lime juice.

  7. Ladle into bowls and top with cilantro and scallions. Serve.
Nutrition Facts
Southwestern Corn Chowder
Amount Per Serving (1.5 cups)
Calories 342 Calories from Fat 149
% Daily Value*
Fat 16.5g25%
Saturated Fat 10.5g53%
Sodium 700mg29%
Potassium 938mg27%
Carbohydrates 42.4g14%
Fiber 6.6g26%
Sugar 9.3g10%
Protein 11.5g23%
Calcium 40mg4%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.