I tend to go with the flow regarding cooking (and most things in life). Never really having a set menu for the week, most of my ideas come from random places. The other day I saw a beautiful bunch of white asparagus and purple Brussels sprouts and loaded up my cart. I’ve also been known to buy things with absolutely no idea of what I will do with them. Other times I’m inspired by the beauty of food photographs. But most of the time, dinner is mood and taste-dependent!
Lately, and for obvious reasons, I’ve been craving warm comfort foods.
When I think of autumn, I think of hearty soups and stews. Enter the Smoky Poblano Corn Chowder. It has nearly all my favorite ingredients, corn, potatoes, chili peppers, coconut milk, and Mexican spices. I mean, who doesn’t love cumin and coconut milk? I made a tasty bouquet of roasted corn, sprouted lentils, and microgreens seasoned with the same spices as the soup for a garnish.
I love that it comes together quickly and that it tastes so damn good. You can skip the garnish if you are so inclined; however, it’s a major flavor bomb, it’s also gorgeous, and I highly recommend it. And don’t forget to give each bowl a light dusting of chili powder.
I wanted some texture, but I also wanted thick and creamy. Some recipes use corn starch to thicken, but I’m not a fan. So when the chowder was done cooking, I took about a third of it (about 3 cups), put it in the blender, then added it back into the soup. It worked perfectly. This recipe serves 4-6, but it is easily doubled and will keep in the freezer for up to two months.
As always, tag me and let me know if you liked it.
- 1 medium onion, diced
- 2 stalks celery, sliced
- 1/2 cup carrots, julienned
- 1 large poblano chili, roasted and diced
- 2 garlic cloves, grated
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable broth
- 3 medium (skin on) potatoes, washed and diced
- 4 cups fresh or frozen corn*
- 1 can full fat coconut milk
- 1/2 cup corn kernals
- 1/2 cup micro-greens
- 1/4 cup sprouted lentils (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Mexican oregano
- Mix all ingredients well in a small bowl and set aside.
- Warm a medium-size skillet over medium-high heat, add onion, celery, carrot, chili, and 2-3 tablespoons vegetable stock. Saute for 4-5 minutes until vegetables begin to soften. Add garlic and spices cook for 1-2 minutes.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium-low.
Cover and cook for 15-20 minutes until potatoes are fork-tender. Reduce heat to low.
Add coconut milk and whisk into the soup mixture.
Adjust seasonings. Careful with the oregano as it can make the soup bitter.
- Ladle into bowls and garnish.
Do not use canned corn if possible. Canned vegetables have a metallic taste and are often loaded with sodium (preservatives). In the winter frozen organic corn is best.