Can this recipe be made ahead of time?

Yes! You can make this recipe 1-2 days in advance. Once made, cool completely before storing in an airtight container. Reheat the chowder in a large pot over medium-low heat until warm all the way through.

How do I reheat frozen chowder?

This recipe can be frozen for up to 3 months. Reheat by letting the soup thaw in the fridge overnight first. Then reheat on the stovetop in a heavy-bottomed pot over medium-low heat until warmed to 145F.

What are the best potatoes for corn chowder?

Waxy potatoes are best! They have a medium level of starch and are subtly sweet. We love using Yukon Gold potatoes, but baby and red potatoes work well here too.

Do I need to peel the potatoes before adding them to the chowder?

No. The skins on the potatoes help to make this soup even more rustic. They are flavorful too!

What is the difference between chowder and soup?

Traditionally, chowder is made with cream and flour to create a thick and rich texture. We simply blend half of the corn with milk to create a creamy consistency that's still light and healthy.

Creamy Poblano Corn Chowder (30 minutes & Vegan)

Description

This Corn Chowder recipe is creamy, vegan, and full of summertime flavor. Corn, potatoes, and poblano peppers with Mexican spices in a creamy vegan base. Easy to make and deliciously addicting.

Ingredients

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2 tablespoons olive oil
one onion, diced
1 red bell pepper
1-2 large poblano peppers, diced
4 garlic cloves, rough chopped
3 cups potatoes, diced small - yukon, baby, red, or peeled
3 cups veggie broth (or use water and 2 teaspoons broth base or boullion cubes)
1 1/2 teaspoons salt
1 teaspoon fresh black pepper
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons dried oregano
1 bay leaf
4 cups corn (divided), fresh or frozen.
2 cups milk (whole milk, soy milk, cashew, almond, or oat). I used soy milk and loved it.

Garnish with cilantro and lime; optional sour cream

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Instructions

Saute. In a large pot or dutch oven, heat oil over medium high heat. Saute onion, 3-4 minutes until fragrant. Lower heat to medium, add bell pepper, poblano peppers and garlic, saute 4-5 minutes until fragrant. Add potatoes and broth and salt, pepper, cumin, coriander, oregano and bay leaf. You should have just enough liquid to cover potatoes- if not, add a little more.
Simmer. Cover and bring to a gentle simmer over medium-low heat until potatoes are tender, about 10-15 minutes, depending on size.
Blend half the corn. Place half of the corn in a blender with the milk. Blend until silky smooth. Pour this into the soup pot, along with the remaining corn kernels. Simmer for a few minutes until heated through.
Season. Taste and adjust the salt to taste. Add a squeeze of lime, if needed.
Serve with lime wedges and cilantro, and a dollop of sour cream for extra richness if you like.

Notes

Leftover corn chowder will keep in the fridge for up to 4 days, or freeze it for up to 3 months.

Nutrition

Serving Size: 1 ¼ cup
Calories: 180
Sugar: 11.2 g
Sodium: 691.1 mg
Fat: 4.8 g
Saturated Fat: 0.8 g
Carbohydrates: 31.5 g
Fiber: 4.1 g
Protein: 6.2 g
Cholesterol: 1.2 mg