About the Recipe
Savor the rich flavors of Vegan Corn Chowder with Poblano, a delicious twist on a classic recipe. This creamy soup combines fresh corn, roasted poblanos, and vegan sour cream for a mouthwatering, dairy-free delight. Topped with crumbled Chorizo and green onions, it's a comforting bowl of goodness for everyone to enjoy.
2 Tbsps Olive Oil
1 Medium Onion, diced
2 Poblano Peppers, roasted, skins and seeds removed, diced
6 cups Vegetable Broth
1 tsp Smoked Paprika
4 cups fresh Corn, cut from about four cobs
2 pounds Gold Potatoes, peeled and chopped
1/2 cup Vegan Sour Cream, plus more for topping
1/2 cup Nutritional Yeast
1/2-1 tsp Salt, to taste
8 oz. Don Felipe Black Bean or Chickpea Tempeh Chorizo, cooked and crumbled
One bunch Green Onions, thinly sliced, for topping
Step 1: In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until it softens and begins to brown, which should take approximately 6-8 minutes.
Step 2: Add the roasted poblanos, peeled and chopped gold potatoes, fresh corn, smoked paprika, and 6 cups of vegetable broth to the pot. Stir the ingredients together.
Step 3: Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes become fork-tender.
Step 4: In a blender or food processor, combine 2 cups of the soup with 1/2 cup of vegan sour cream and 1/2 cup of nutritional yeast. Blend or process until the mixture is smooth, and then add it back to the pot. Stir well.
Step 5: Add salt to taste, adjusting the amount to your preference.
Step 6: Pour the chowder into individual serving bowls.
Step 7: Top each bowl with crumbled Don Felipe Black Bean or Chickpea Tempeh Chorizo, a dollop of vegan sour cream, and a sprinkle of thinly sliced green onions.
Step 8: Serve and enjoy your Vegan Corn Chowder with Poblano!