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Potato Corn Chowder with Roasted Poblano Pepper

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4-6 cups 1x
  • Diet: Vegan


  • 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





  1. Mix all ingredients well in a small bowl and set aside.


  1. 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.
  2. Stir in broth, scraping the bottom of the pot to remove any browned bits.
  3. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium-low.
  4. Cover and cook for 15-20 minutes until potatoes are fork-tender. Reduce heat to low.
  5. Add coconut milk and whisk into the soup mixture.
  6. Adjust seasonings. Careful with the oregano as it can make the soup bitter.
  7. Ladle into bowls and garnish.
  8. Serve
  9. Enjoy!


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.

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