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Most searched recipe this week? Vegan roasted poblano corn chowder!! It’s smoky, a little sweet, and so creamy! 🌽 recipe below 👇
3 tsp neutral oil divided
3 poblano peppers trimmed and seeds removed
1 jalapeño trimmed and halved
6 cloves garlic peeled
6 ears corn husked (or use 16 oz frozen corn)
1 yellow onion peeled and diced
5 c vegetable stock
1 head curly kale stems discarded, leaves torn into bite-sized pieces
15 oz can coconut milk full-fat
Salt, pepper, and cayenne powder to taste
For Serving:
1 avocado peeled, seeded, and sliced
Red pepper flakes
Preheat oven to 425ºF. Line a sheet pan with aluminum foil and arrange poblano peppers, jalapeño pepper, and garlic cloves on the foil. Drizzle with 2 tsp neutral oil and pinch of salt. Transfer to oven for 20 mins until skins of peppers blister and char. Remove from oven and let cool for 10 mins.
Once poblano peppers are cool enough to handle, remove the skins. Transfer the poblano peppers, garlic, and jalapeño (seeds included) to a food processor and pulse until finely chopped.
If using ears of corn, cut the corn from the husked cobs and set aside. Remove a bit of corn and reserve for garnish.
Heat 1 tsp neutral oil in a large pot. Add the diced onion and cook for 4-5 mins. Add minced peppers and garlic and cook for 3-5 mins until fragrant.
Add vegetable stock and bring to a boil. Reduce heat.
Add half the corn, coconut milk, and kale leaves. Simmer for 10-15 mins. Taste and add salt, pepper, and cayenne powder.
Using an immersion blender, blend soup until smooth. Taste and season.
Add the remaining corn and simmer 10 mins more. Taste and season. Turn off heat.
Ladle into bowls and arrange reserved fresh sweet corn and sliced avocado on top. Sprinkle with red pepper flakes, if desired. Enjoy!
#veganrecipes #corn #dinnerideas #recipeshare #recipesofinstagram #easymeals
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