WHERE HEALTHY MEETS DELISH

Vegan Roasted Poblano Pepper and Corn Chowder

Vegan Roasted Poblano Pepper and Corn Chowder

When most people talk about Mexico it’s usually to discuss their recent vacation in one of the AMAZING beaches and how they drank cocktails all day under the hot sun. However, certain times of year Mexico can get a little chilly, contrary to the stereotype.

I live in Oaxaca, Mexico where today it’s pretty dreary weather to be honest. It’s the kind of weather that makes you want to stay inside and curl up with some blankets and hot coco…or wine!..Just me?

Vegan Roasted Poblano and Corn Chowder
Vegan Roasted Poblano and Corn Chowder

Anyway….

This cold weather calls for something cozy. Soup, chowder, chili. Any of those would be EXCELLENT for today’s weather. So using local ingredients, I whipped up a poblano chowder, which could also easily be blended into cream of poblano.

It turned out so creamy with just the right amount of chunkiness. It’s vegan but my husband had no idea and scarfed down a huge bowl. To get him to eat vegetables is a win in itself right there!

I wanted the chowder to have a bit of a smoke so I roasted the poblano peppers in the oven for about ten minutes each side until they were good and chard all around. This process could also be done on a stove top, but I prefer just to stick it in the oven and forget about it while the other ingredients cook on the stove.

Vegan Roasted Poblano Pepper and Corn Chowder
Vegan Roasted Poblano Pepper and Corn Chowder

This tasty chowder took me about 20 minutes to make and was just what I needed for the gloomy weather.

Pair with warm tortillas or crispy tostadas for an extra crunch.

If you’re hungry for more poblano recipes check out my guest post for All She Cooks This 5 Ingredient Roasted Poblano Pepper Dip is perfect for parties or just a cozy night in.

5 INGREDIENT ROASTED POBLANO PEPPER DIP
5 INGREDIENT ROASTED POBLANO PEPPER DIP

Vegan Roasted Poblano and Corn Chowder

Indredients

  • 2 poblano peppers
  • 1 can corn
  • 2 potatoes diced
  • 1 onion diced
  • 2-3 cloves garlic minced
  • 2-3 stalks celery
  • 3 cups vegetable stock
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 and roast peppers on a lined baking sheet for about 10 minutes each side or until they are chard on all sides.
  2. Meanwhile, in a large pot saute potato, onion, celery and garlic until soften and onions are translucent.
  3. Once peppers are roasted, place in a ziplock bag and let cook for a few minutes until the skin can easily be peeled off.
  4. Dice peppers and add to veggie mix along with vegetable stock. Bring to a boil and then lower to simmer.
  5. After about 3 minutes add about one third of the mixture to a blender and blend until smooth. Adjust the one third depending on how chunky you prefer.
  6. Return blended mixture to pot and let simmer for another 5-10 minutes. Salt and pepper to taste. Enjoy!
Vegan Roasted Poblano and Corn Chowder
Vegan Roasted Poblano and Corn Chowder


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