Creamy Corn Chowder with Roasted Poblanos

Sweet corn and creamy potatoes provide the backbone to this satisfying, gluten-free recipe.  Roasted poblanos add a smoky spice kick.  Enjoy a bowl of this easy, oil-free, vegan soup any time of year.

MEDIUM         Servings: 4       Ready In: 20 minutes

Creamy Vegan Corn Chowder with Roasted Poblano Peppers - Healthy, Gluten-Free, Dairy-Free, Oil-Free, Plant-Based Comfort Food

Creamy Vegan Corn Chowder with Roasted Poblano Peppers - Healthy, Gluten-Free, Dairy-Free, Oil-Free, Plant-Based Comfort Food


2 Poblano peppers
1 medium onion
1 medium russet potato,
2 cups frozen corn (or fresh)
2 cups unsweetened plain almond milk
3 cups water
1/4 cup cashew butter (or 2 tbps raw cashews, soaked overnight in water)
4 cloves garlic, minced
1/2 tbsp. sweet paprika
1 tsp dried thyme
1/2 tsp. black pepper
1/2 tsp. salt

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Gather ingredients.

To Roast Poblanos: Preheat broiler to "Hi". 
Halve the poblanos and remove the stems and seeds. 
Place cut-side-down on a baking sheet. 
Broil for 10-12 minutes, until well-charred. 
When the poblanos are charred, remove from the oven.
Place in a bowl and cover with plastic, or place in another air-tight container. This steaming will help make them easier to peel. 
Peel off the charred skins of the poblanos.
Thinly slice poblanos.

To make the soup: While the Poblanos char, dice onion and combine with all of the spices in a medium pot.
Cover and sweat over medium heat, 7-10 minutes. 
Peel and dice the potatoes. 
Add the diced potatoes, corn, almond milk, water, and cashew butter. 
Cover and simmer over medium heat. 
Cook until potatoes are completely tender, about 7-10 minutes, depending on how large you cut them. 
Use an immersion blender or standing blender to puree the soup. 
Stir in the sliced poblanos. 
Taste to adjust seasoning. 

Garnish with extra roasted poblano and serve.

Chef's Tips:  This soup also works great if you throw everything into a crockpot on Low.   Cook all day.  Then simply puree before eating.  You can use jarred roasted red peppers to make serving quick and easy.  

Yield: 6 cups

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Nutrition Facts

Serving size: 1/4 of a recipe (about 1 1/2 cups)

Calories 291.25
Calories From Fat (30%) 88.22
% Daily Value
Total Fat 10.38g 16%
Saturated Fat 1.76g 9%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 399.67mg 17%
Potassium 926.99mg 26%
Total Carbohydrates 46.53g 16%
Fiber 5.98g 24%
Sugar 3.42g
Protein 8.97g 18%
Calcium 61.9mg 6%
Iron 150.01mg 833%
Vitamin A 651.55IU 13%
Vitamin C 0.05mg <1%

What's the easiest, cleanest way to roast off a big batch of peppers? Join Chef Katie Simmons in the kitchen as she shows you how to roast off a variety of peppers -- from Poblanos to Sweet Red -- just like a chef. This secret trick is used in professional restaurants and kitchens.