I tend to go with the flow when it comes to 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’m going to 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 winter, 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, 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
- 4 medium (skin on) potatoes, washed and diced
- 3 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.