We’ve had our fair share of April showers here in the northeast over the past few weeks, which is fine with me because I love the rain. Even before I moved to Seattle for a few years, rainy days were my favorites. But I also love the sunshine and we’ve had a little bit of that around here recently, too. On one of those kind of in-between days where it wasn’t actually raining but there was the threat of it, Laura and I went to visit the cherry blossoms in Branch Brook Park in the neighboring town of Belleville, New Jersey. With 5,000 trees this collection is larger than the one in Washington, D.C. It’s a little-known gem tucked away in the Garden State.
While we were walking among all the wonderful color against the cool, gray skies it occurred to me that soup would be an amazing thing to have, and then I realized I hadn’t made any for the site in a while and the wheels started turning. I’d been wanting to make some kind of chowder for a while, so this seemed like a good opportunity. Corn chowder seemed like the way to go since I’ve never been a fan of clam chowders, whether vegan or not. With that base in mind I thought about other ingredients. I love jalapeño peppers—I even put them in popcorn and my version of the PB&J—so that seemed like the best starting point. Having seen so many versions of that over the years though, I wanted to change it up a bit and landed on poblano instead.
Roasted poblano peppers are a thing of beauty. They have some of the heat you’d expect, but also a smokiness that rounds them out nicely. That makes them perfect for a creamy chowder like this. Mixed with the slight sweetness of the corn, this recipe is a great balance that is sure to please, whether you need a warm soup on a cold day or something vibrant and refreshing as the weather warms up. It’s great all year round.
Tell Me What You Think
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. It’s always super fun to see these dishes out in the wild!
- 3 poblano peppers
- 4 cups + 1 cup fresh corn
- 4 cups plant-based milk
- 1 tsp. oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 tsp. cumin
- 1 tsp. paprika
- ½ tsp. salt
- ½ tsp. black pepper
- Preheat oven to 400° F. Place poblano peppers on a parchment paper-lined baking sheet and bake for 30 minutes.
- While peppers bake, place 4 cups of corn and the plant-based milk into a blender and blend until mostly smooth. Set aside.
- Once peppers are done, allow them to cool and then remove the outer skin. Remove the seeds and chop into small pieces.
- Heat oil over medium heat in Dutch oven or soup pot. Add onion, garlic and peppers. Cook until onions are translucent—about 3 minutes.
- Add the corn/milk blend, along with the final cup of corn and the remaining ingredients. Simmer for 15 minutes and serve with cilantro, sour cream or your favorite garnish.