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Fall is near and that means soup! Okay, let’s be honest, we eat soup all year long – but Brian has been working on a ton of new soup recipes for a “super secret special project” we are working on, and since summer is coming to an end, we thought this corn chowder would be a perfect recipe to share.
He started this one out with cashews (to add a little extra creaminess), almond milk, carrot juice and white miso (to replace the salt).
After pulverizing the cashews into a powder, he added the other three ingredients to our Vitamix and blended it all together.
Up next, it was time to introduce some veggies. He cooked up a red pepper and a yellow onion, added some garlic, and finally… the star of the show – corn!
We used frozen super sweet corn since we had it on hand, but you can definitely try this with fresh corn. I’m sure it would be amazing.
After transferring the cooked veggies to the blender, it was time to get going on the poblano peppers. The first time Brian made this recipe, he used jalapeños and it turned out quite spicy! We liked the spice, but we tried poblanos the next time and thought it added a really nice depth of flavor to the soup. Poblano peppers are much more mild, but you still want to be careful when handling them and wash your hands thoroughly to get any capsaicin off. Trust me… I know from experience… it can burn!
He cooked the diced poblanos and the rest of the corn and then it was as simple as adding back in the blended mixture and heating everything up.
I decided to reserve some of the corn and peppers to garnish with and make it look extra fancy for my photos, but you can just dig right in and enjoy!
Check out the video here and get the full recipe below.
Creamy Poblano Corn Chowder
by Krocks In The Kitchen
Ingredients
- – 1/2 cup raw, unsalted cashews (*optional – see note below)
- – 2 cups unsweetened plain almond milk
- – 2 cups carrot juice
- – 2 Tbsp white miso (*optional – see note below)
- – 1 medium yellow onion, diced
- – 1 red pepper, diced
- – 2 tsp minced garlic (approx. 3 cloves) or 1 tsp garlic powder
- – 2 x 16oz bags of frozen corn (thawed)
- – 1 or 2 poblano peppers (seeded and finely diced)
- – OPTIONAL: Salt and pepper to taste
Directions
- Make sure your blender is completely dry. Add cashews and pulse just until a fine powder is formed, being careful not to over blend. With our Vitamix, this process only takes about 15-20 seconds.
- Add in almond milk, carrot juice and white miso. Blend until everything is fully incorporated. Leave the mixture in the blender and set aside.
- Heat a large pot or Dutch oven on medium to medium-high.
- Water sauté diced onion and red pepper until soft and the onions take on some color.
- Add in garlic and cook for another minute.
- Add in 3/4 of the corn (24oz), reserving the remaining 1/4 (8oz) to add in later. Heat through.
- Add cooked ingredients into the cashew, almond milk and carrot juice mixture and blend until smooth. Set aside. IMPORTANT NOTE: Not all blenders have the proper ventilation to blend hot ingredients. Be sure to let the mixture cool first if necessary. *See notes below for alternate method.
- In the pot or Dutch oven, water sauté the finely diced poblanos until softened.
- Add in reserved corn and the blender mixture.
- Reduce heat to low and simmer until heated through, about 5-10 minutes, stirring occasionally. Enjoy!
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*RECIPE NOTES:
- – Cashews are optional, but they add an extra creaminess to the soup, so we recommend adding them!
- – The white miso is also optional. We used it as a salt substitute in this recipe, but you can also just use a bit of salt or leave it out.
- – Instead of transferring the cooked onion, pepper, garlic and corn mixture to the blender, you can add the blended cashew, almond milk and carrot juice mixture directly to your pot or Dutch oven and use an immersion blender to blitz everything together. The soup will not be quite as smooth, but it does work quite well! In this case, you’ll need to heat a separate saucepan to cook your poblanos. Be sure to still reserve 1/4 of the corn to add in after using the immersion blender.
The corn chowder definitely gets even better after it sits in the refrigerator. We actually made a larger batch once and froze it as well. It thawed out perfectly and tasted even better I think!
I really like the flavor of the creamy, sweet corn and the mild spice you get from the poblanos.
This one is perfect for the end of summer or any time! We hope you enjoy it.
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HI Thank you both for all of the hard work you do for your channel and blog. I am curious how you came about carrot juice for the recipe. Does the carrot flavor come through? I know they are sweet like corn and was wondering if it made the soup sweet. I like carrots, just never occurred to me to use it instead of stock.
It was a little trick we picked up from the Eat to Live cookbook. It does add a sweetness to the soup as well as a nice color. 😀
I can’t wait to try this, it looks delicious! I will probably roast the poblano and peel the skin off before adding it in. Thank you for sharing your recipes, I look forward to your creations!!
Ok ok ok…
I just finished naming this soup – and it was just delicious!!!
I can’t thank you enough for introducing me to this kind of recipe.
I’ve never had “regular” chowder before but after eating this one I don’t think I’ll ever need to 🙂
The only modification I made was blending 3 whole carrots instead of the juice (and also using jalapeños).
Again – thank you so so much for this recipe.
You guys (c)rock!
This soup is delightful. Making it again this week.