Creamy Vegan Sweet Corn Soup
This hearty, comforting, Creamy Vegan Corn Chowder is prepared with simple ingredients and takes about 45 minutes to throw together. It's dairy-free and nut-free but still luxuriously creamy and loaded with flavor!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
-
- 4 poblano peppers (or bell peppers)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, thinly sliced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1-3 teaspoons chipotles in adobo
- pinch of cayenne pepper
- 1.5 lbs. potatoes, diced into 1/2" pieces
- 2 (15 oz.) cans corn, drained
- 6 cups vegetable broth
- juice of 1 lime (about 1 tablespoon)
- Kosher salt
- fresh cracked pepper
Garnish with:
-
- homemade fried tortilla strips
- coconut milk
- fresh chopped cilantro
- vegan Cotija cheese
- lime wedges
Instructions
- Place whole poblano peppers on a baking sheet and turn your broiler to high. Broil peppers, rotating them frequently until they are completely charred and black all over. This will take about 10-14 minutes or so.
- Carefully transfer to a bowl and cover the bowl to trap the steam for about 5 minutes or until they are cool to the touch. Carefully peel the charred skin off, remove ribs, seeds, and stems and discard. Dice peppers and set aside.
- Heat a large pot over medium-high heat.
- Add diced onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 4 minutes.
- Add garlic, cumin, chili powder, oregano, chipotles, and cayenne along with a couple pinches of salt and pepper. Cook for another minute, stirring frequently. Add a splash of broth to the pot to deglaze and scrape all the yummy bits off the bottom.
- Add peppers, potatoes, corn, and vegetable broth to the pot.
- Turn heat to medium-high and bring to a simmer.
- Reduce heat to medium-low and simmer for 10 minutes or until potatoes are fork-tender, stirring occasionally.
- Use an immersion blender or high-speed blender to blend half the soup.
- Add lime juice and season to taste with salt and pepper.
- Garnish with tortilla strips and fresh chopped cilantro!
Notes
Season. Season. Season. And then season some more. This recipe is super simple which means salt and pepper are going to be your best friends. They will amplify the flavor of the corn immensely and do a great job at showcasing the fresh flavors! Be sure to taste this soup frequently throughout the cooking process and add more salt and pepper to taste.
Poblano peppers are slightly spicy compared to a plain old bell pepper or banana pepper, but they aren't nearly as hot as a jalapeno. After charring the poblanos, I found that they added just the right amount of smoky heat to the soup, without it being too spicy for my 4-year-old. If you have picky eaters who are averse to spice, feel free to use bell peppers in place of the poblanos. You can roast them in the exact same way!
If you don't have time to roast peppers, you can just dice the peppers and saute them along with the onion. You won't get that same smoky flavor as from the roasted peppers, but this vegan corn chowder will still taste great and it will save you some prep time!
Nutrition
- Serving Size:
- Calories: 229
- Sugar: 12.6 g
- Sodium: 600.4 mg
- Fat: 4.2 g
- Saturated Fat: 0.8 g
- Carbohydrates: 46.7 g
- Fiber: 7.1 g
- Protein: 6.4 g
- Cholesterol: 0 mg
