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Charred sweet corn and poblano peppers add an incredible depth of flavor to this creamy coconut milk corn chowder. - easy to make a big batch of AND vegan!
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5 from 2 votes

Poblano Coconut Milk Corn Chowder

Charred sweet corn and poblano peppers add an incredible depth of flavor to this creamy coconut milk corn chowder. - easy to make a big batch of AND vegan!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 376kcal

Ingredients

  • 8 ears sweet corn, husk and silk removed
  • 3 medium poblano peppers
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely diced
  • 3 medium cloves garlic, minced
  • 5 cups vegetable broth (or chicken broth if non-vegan or vegetarian)
  • 2 lbs yellow potatoes, peeled and cut into 1/2-in cubes
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • Salt and pepper to taste
  • Fresh minced parsley for topping

Instructions

  • Preheat a grill to medium-high heat OR preheat a large cast iron skillet on the stove to medium high. Grill sweet corn and poblano peppers, turning occasionally until lightly charred, about 10 minutes of cooking.
  • Cool corn and peppers slightly, then use paper towels to rub the skin and seeds off the peppers and chop into 1/2-in cubes. Cut the kernels off the cobs and reserve 4 of the cobs. Set aside.
  • Heat vegetable oil in a large dutch oven or pot over medium-high heat. Add onion and saute 3-4 minutes until translucent. Add garlic and saute 1 additional minute until fragrant.
  • Add vegetable broth, poblano cubes, corn kernels and 4 corn cobs, potatoes, bay leaf, and cayenne to pot. Bring soup to a simmer over medium-high heat, then reduce heat to medium-low and allow to simmer 20-25 minutes until potatoes are tender. Remove pot from heat and discard corn cobs and bay leaf.
  • Add coconut milk to chowder and stir well until combined. Transfer 2 cups chowder to a blender or food processor and blend until smooth. Add back to pot of chowder and stir well until combined.
  • Season chowder with salt and pepper to taste. Ladle into bowls and top with fresh parsley if desired. Serve hot and enjoy!

Nutrition

Serving: 12oz | Calories: 376kcal | Carbohydrates: 40.1g | Protein: 10.6g | Fat: 22.2g | Saturated Fat: 14.9g | Sodium: 663mg | Potassium: 1040mg | Fiber: 7g | Sugar: 9g | Calcium: 29mg | Iron: 5mg