The aroma of smoky roasted peppers wafting through the kitchen is enough to make anyone pause and smile. That’s the kind of warmth and comfort you’ll find in my Vegan Roasted Poblano-Corn Chowder. This recipe perfectly balances the natural sweetness of corn with the rich, smoky notes of roasted poblanos, creating a hearty and satisfying meal that’s both nourishing and delicious. Not only is this chowder an easy, crowd-pleasing option for weeknight dinners, but it’s also a fantastic way to pack in nutrients with kale and peppers. Whether you’re a seasoned chef or someone just seeking a tasty escape from takeout, this chowder is sure to be a hit. Are you ready to cozy up with a bowl of creamy goodness?
Why Is This Chowder So Special?
Comforting flavors come together in this delightful chowder, delivering warmth and satisfaction in every spoonful. Nutritious ingredients, like kale and fresh corn, enrich this dish, making it a wholesome choice for anyone. Adaptable for different preferences, you can easily customize the heat or vegetables. Quick and easy preparation means you can enjoy this indulgent meal on any busy weeknight. Perfect for chilly evenings, it’s a crowd-pleasure that pairs beautifully with crusty bread, making it a must-try, especially if you love enhancing your home cooking repertoire.
Vegan Roasted Poblano-Corn Chowder Ingredients
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For the Chowder
• Avocado Oil – Ideal for roasting and sautéing; substitute with olive oil for a different flavor profile.
• Poblano Peppers (3) – Adds a smoky depth; green bell peppers can be used for a milder taste.
• Jalapeño Pepper (1) – Provides a nice kick; omit if you prefer a milder chowder.
• Garlic (6 cloves) – Enhances flavor significantly; fresh garlic is best for this recipe.
• Fresh Corn (6 ears or 16 oz frozen) – Sweetness and delightful texture; in-season corn provides the best taste.
• Yellow Onion (1) – Adds sweetness and depth to the chowder; shallots can work as a substitute.
• Vegetable Stock (5 cups) – Serves as the flavorful base; opt for low-sodium stock for better control over saltiness.
• Curly Kale (1 head) – Boosts nutrient content; can also be replaced with spinach or swiss chard.
• Coconut Milk (15 oz can, full-fat) – Offers creamy richness; almond milk can be used for a lighter alternative.
• Salt, Pepper, and Cayenne Powder – Adjust these to taste for a customizable flavor experience. -
For Garnish
• Sliced Avocado – Adds creaminess and fresh flavor for serving.
• Red Pepper Flakes – Sprinkle for an extra spicy kick if desired.
This Vegan Roasted Poblano-Corn Chowder is not only a heartwarming dish but also a fantastic way to enjoy wholesome ingredients and flavors that will keep you coming back for more!
Step‑by‑Step Instructions for Vegan Roasted Poblano-Corn Chowder
Step 1: Roast Peppers
Preheat your oven to 425°F and line a sheet pan with foil. Place the poblano peppers, jalapeño, and unpeeled garlic cloves on the pan. Drizzle with 2 teaspoons of avocado oil, sprinkle with salt, and roast for 20 minutes, or until the skins are blistered and charred. Once roasted, let them cool before peeling off the skins for a smoky flavor in your Vegan Roasted Poblano-Corn Chowder.
Step 2: Prepare Corn
If using fresh corn, carefully cut the kernels off the cobs and set half aside for garnish. If using frozen corn, ensure it’s thawed and ready to add later. The fresh or frozen corn will provide sweetness and texture to your chowder, making it an integral part of this comforting dish.
Step 3: Start Chowder
In a large pot, heat 1 teaspoon of avocado oil over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Next, stir in the minced roasted poblano peppers and garlic for an additional 3–5 minutes, until fragrant and well combined. This aromatic base will elevate the flavors of your Vegan Roasted Poblano-Corn Chowder.
Step 4: Simmer
Pour in 5 cups of vegetable stock and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Stir in half of the corn, along with the coconut milk and chopped kale, and let simmer for 10-15 minutes. The kale should be vibrant and soft; this adds both nutrition and color to your chowder.
Step 5: Blend Chowder
Using an immersion blender, carefully purée the chowder until smooth and creamy. If you don’t have an immersion blender, you can transfer it in batches to a standard blender. Taste and adjust seasoning with salt, pepper, and a pinch of cayenne powder if you prefer a little kick in your Vegan Roasted Poblano-Corn Chowder.
Step 6: Finish Chowder
Return the blended chowder to the pot and mix in the reserved corn. Allow it to simmer on low heat for an additional 10 minutes, stirring occasionally. This final step integrates the corn’s sweetness and adds texture to your chowder, making it even more hearty and satisfying.
Step 7: Serve
Ladle the Vegan Roasted Poblano-Corn Chowder into bowls and garnish with sliced avocado and a sprinkle of red pepper flakes for an extra touch. This chowder is best served hot alongside your favorite crusty bread, enhancing the cozy, comforting experience you’ll enjoy with every spoonful.
Expert Tips for Vegan Roasted Poblano-Corn Chowder
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Char Your Peppers: Ensure that the poblano and jalapeño peppers are well-charred for the best flavor; blistered skins enhance the smoky depth of the chowder.
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Fresh is Best: Opt for fresh corn when it’s in season for incredible sweetness. If using frozen corn, make sure it’s thoroughly thawed before adding.
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Customize the Heat: If you prefer a milder chowder, carefully remove the seeds and membranes from the jalapeño before roasting. This will minimize the spice level without sacrificing flavor.
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Blend to Perfection: Using an immersion blender to purée the chowder creates a smooth texture, but avoid over-blending if you enjoy a chunky chowder.
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Taste Test: Always taste your chowder before serving. Adjust the seasoning with salt, pepper, and a pinch of cayenne powder to achieve the perfect balance in your Vegan Roasted Poblano-Corn Chowder.
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Make It Ahead: This chowder can be made ahead and only gets better with time. Store leftovers in an airtight container to enjoy warm throughout the week.
Make Ahead Options
This Vegan Roasted Poblano-Corn Chowder is a fantastic choice for meal prep enthusiasts! You can roast the peppers and garlic up to 24 hours in advance, allowing their smoky flavors to infuse. Simply cool, peel, and refrigerate them in an airtight container. Additionally, you can chop the onion and kale, then store them together for up to 3 days. When you’re ready to cook, sauté the prepped vegetables, add the vegetable stock, coconut milk, and fresh corn, then simmer as directed. This prep work saves precious time on busy weeknights, ensuring your chowder remains just as delicious and satisfying!
How to Store and Freeze Vegan Roasted Poblano-Corn Chowder
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Fridge: Store your Vegan Roasted Poblano-Corn Chowder in an airtight container in the refrigerator for up to 5 days. Simply reheat gently on the stove, adding a splash of water or stock to adjust the thickness.
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Freezer: For longer storage, freeze the chowder in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop over low heat, stirring occasionally.
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Reheating: When reheating, add a little vegetable stock or coconut milk to restore creaminess. Avoid boiling to prevent the chowder from separating in texture.
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Make-Ahead: This chowder not only freezes well but also tastes even better the next day as the flavors meld, making it a fantastic meal prep option!
What to Serve with Vegan Roasted Poblano-Corn Chowder
Elevate your dining experience with delightful pairings that complement the rich flavors of this hearty chowder.
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Crusty Bread: Perfect for dipping, a warm, crusty baguette adds texture and soaks up the flavorful broth.
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Simple Side Salad: A fresh green salad with lemon vinaigrette provides a crisp contrast, balancing the chowder’s creamy essence.
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Grilled Vegetable Skewers: Colorful grilled veggies will enhance the smoky flavors of the chowder while bringing a vibrant burst of goodness to your meal.
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Avocado Toast: Creamy avocado on toasted bread mirrors the chowder’s silky richness, making it an ideal match that feels indulgent yet light.
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Rice and Quinoa Mix: The nutty flavors in a warm grain mix will create a hearty base for your chowder, adding an inviting earthiness.
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Fruit Sorbet: A refreshing sorbet, like lime or mango, offers a delightful twist and a light finish to your cozy, flavorful meal.
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Chilled White Wine: A crisp Sauvignon Blanc with citrusy notes pairs beautifully, enhancing the chowder’s flavors while keeping the meal light and refreshing.
With these pairings, you’re ready to create a cozy, satisfying meal that celebrates the delightful nuances of your Vegan Roasted Poblano-Corn Chowder.
Vegan Roasted Poblano-Corn Chowder Variations
Feel free to play around with these delightful twists to make the chowder uniquely yours!
- Dairy-Free: Substitute coconut milk with almond milk for a lighter, nutty flavor.
- Protein-Packed: Add cooked black beans or chickpeas to make your chowder more filling and hearty. This not only enhances the nutrition but creates a delightful texture and taste.
- Smoky Heat: Enhance the spice by incorporating smoked paprika; it beautifully complements the smoky flavor of the roasted poblano peppers.
- Herb Infusion: Elevate the flavor with fresh herbs like cilantro or parsley stirred in before serving. Their bright notes will balance the richness perfectly.
- Vegetable Swap: Replace curly kale with Swiss chard or spinach for a different green option that still brings you nutrition. Each has a distinct flavor that can change the whole profile of the dish!
- Curry Twist: Add a tablespoon of curry powder for an unexpected but delightful flavor twist, making the chowder warm and comforting with an exotic flair.
- Creamy Dream: For extra creaminess, stir in some silken tofu before blending. It adds amazing texture without losing the vegan touch.
Looking for more tempting vegan ideas? Check out my delicious Mini Vegan Biscoff desserts or take a zestful journey with my Vegan Orange Chicken.
Vegan Roasted Poblano-Corn Chowder Recipe FAQs
How do I select ripe poblano peppers?
Absolutely! When choosing poblano peppers, look for ones that are firm and have smooth, shiny skin. The best ones are deep green and just beginning to wrinkle, indicating they’re ripe. Avoid peppers with dark spots or blemishes, as these can indicate overripeness or spoilage.
How should I store leftover chowder?
Very! Your Vegan Roasted Poblano-Corn Chowder can be stored in an airtight container in the refrigerator for up to 5 days. When storing, make sure it cools down to room temperature before sealing to prevent condensation, which can affect the chowder’s texture.
Can I freeze this chowder, and how can I do it properly?
Absolutely! To freeze your chowder, let it cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. It will keep well in the freezer for up to 3 months. When you’re ready to serve, thaw it in the refrigerator overnight and reheat it on low heat, adding a splash of vegetable stock or coconut milk, to restore its creamy texture.
What are some common issues when making chowder, and how can I fix them?
Very! A common issue might be the chowder turning out too thick. If this happens, you can simply stir in a bit more vegetable stock or water while reheating until you reach your desired consistency. If the flavors seem dull, a little extra salt or a dash of lime juice can brighten things up. Always season to taste for the best result!
Is this chowder suitable for those with dietary restrictions?
Definitely! This Vegan Roasted Poblano-Corn Chowder is entirely plant-based and free from dairy and meat, making it suitable for vegans and vegetarians alike. If you’re concerned about allergies, be sure to check the labels of any broth, oil, or other packaged ingredients you use to avoid ingredients that may trigger allergies. You can also customize the spiciness level by adjusting or substituting the peppers.
Vegan Roasted Poblano-Corn Chowder for Cozy Nights
Ingredients
Equipment
Method
- Preheat your oven to 425°F and line a sheet pan with foil. Place the poblano peppers, jalapeño, and unpeeled garlic cloves on the pan. Drizzle with 2 teaspoons of avocado oil, sprinkle with salt, and roast for 20 minutes, or until the skins are blistered and charred. Once roasted, let them cool before peeling off the skins.
- If using fresh corn, carefully cut the kernels off the cobs and set half aside for garnish. If using frozen corn, ensure it's thawed and ready to add later.
- In a large pot, heat 1 teaspoon of avocado oil over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent. Stir in the minced roasted poblano peppers and garlic for an additional 3–5 minutes.
- Pour in 5 cups of vegetable stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Stir in half of the corn, coconut milk, and chopped kale, and let simmer for 10-15 minutes.
- Using an immersion blender, carefully purée the chowder until smooth and creamy. Taste and adjust seasoning with salt, pepper, and cayenne powder.
- Return the blended chowder to the pot and mix in the reserved corn. Allow it to simmer on low heat for an additional 10 minutes.
- Ladle the chowder into bowls and garnish with sliced avocado and red pepper flakes.