Roasted Poblano & Corn Chowder

Going plant-based doesn’t mean you have to give up things like rich, creamy chowder, and this recipe will prove it! Corn chowder is one of my favorite fall soups. This variation is made creamy with coconut milk, and it will leave you scooping seconds and thirds out of the pot. Many corn chowder recipes call for white potatoes – I forgot to buy potatoes and the soup came out delicious without them. This chowder is naturally gluten-free, as long as you can resist dipping glutinous bread into it! If your love affair with gluten goes on, I highly recommend serving this with a good sourdough bread.

IMG_6400

Roasted Poblano & Corn Chowder

Difficulty: moderate

Time: 45 minutes

Serves: 4-6

Ingredients:

  1. 1 poblano pepper, halved and seeded
  2. 1 red bell pepper, halved and seeded
  3. 3 cloves garlic, peeled
  4. 1/4 cup coconut oil
  5. salt and pepper
  6. 1/2 onion, diced
  7. 1/2 cup shiitake or portobello mushrooms, finely diced
  8. 1/4 cup sherry or vermouth
  9. 2 cups veggie stock
  10. 16-oz bag frozen organic corn
  11. 1-14oz can full fat coconut milk
  12. 1/4 teaspoon paprika
  13. more salt & pepper to taste
  14. 1 tbsp corn starch or arrowroot powder mixed in cold water (optional thickener)

Directions:

  1. Preheat oven to 450F. Using ingredients 1-5, coat peppers and garlic in coconut oil, salt, and pepper. Roast for 30 minutes until poblanos start to brown.
  2. While veggies are roasting, collect ingredients 6-8. Saute onions and mushrooms in a large stock pot (using 2 Tbsp coconut oil or veggie stock to saute). Once they begin to caramelize, stir in the sherry and let it cook off.
  3. Using ingredients 9-13: Add the veggie stock, coconut milk, canned corn, paprika, and salt/pepper. Stir well, bring to a boil then turn to low.
  4. When your peppers and garlic are done roasting, use tongs to place them onto a cutting board. Dice into small pieces and place into stock pot.
  5. Use a ladle to remove about 1/4 of the chowder into a blender.  Blend the soup and return it to the pot (this makes your chowder thick and creamy).
  6. Taste your creation. If more salt or seasoning is needed, add it now. If your chowder seems too thin, stir in 1 Tbsp corn starch mixed in cold water. It will naturally thicken as it sits.
  7. Serve with crusty sourdough or your favorite gluten-free bread!

Enjoy!! ❤ Christina

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s