Has anyone else been craving summery soup lately? I certainly have, and corn chowder is pretty much the ultimate summery soup. I’ve made a few corn chowders over the life of this blog (my red curry version and my red lentil version), and I think this is the reason I’m so fond of them: corn is a perfect excuse to eat soup in the summer. Yeah, you can use frozen corn and make this any time of year, but with fresh summer corn you get a bit of sweetness and a tiny bit of crunch that the frozen stuff doesn’t have. Also, I think this is my favorite of the corn chowders. Southwestern spices and a little kick from poblano peppers are pretty perfect for seasoning up a bowl of creamy corn soup, and with that little bit of potato in there, I find it’s perfect for making a meal of.
What You’ll Need
Olive oil Onion Poblano pepper Red bell pepper Garlic Spices (cumin, ancho chile powder, paprika, oregano, and cayenne pepper) Vegetable broth Light coconut milk Fresh or frozen corn kernels Red potatoes Lime juice Salt and pepper Fresh cilantro and chopped scallions (optional, for serving)
How to Make Vegan Corn Chowder
Start by heating up your oil in a large pot on the stove. Once it’s hot, add the onion, poblano pepper, and bell pepper. Cook the veggies for a few minutes, until they start to soften up. Now add the garlic and spices, and cook everything for just a minute, until it becomes very fragrant.
Now stir in your broth, coconut milk, lime juice, corn, and potato. Bring the soup up to a simmer and let it cook for about 20 minutes, until the corn and potato are tender.
Season your soup with some lime juice, salt, and pepper. Ladle into bowls, sprinkle with scallions and/or cilantro, and dig in!
If fresh corn isn’t in season, just substitute frozen. Is this soup spicy? Possibly! Poblano peppers can vary quite a bit in the amount of heat they pack. If you’re nervous about that, or just not into heat in general, sub a green bell pepper. Is this soup gluten-free? Yes, it is! Prefer a creamy corn chowder?When the soup has finished cooking, blend up a small amount with an immersion blender or a regular blender. Leftover storage: Leftovers of this soup will keep in a sealed container in the fridge for about 3 days.
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