Vegan Grilled Corn Chowder
Hello & Happy Thursday!!
Out of all the amazing veggies at the market, the one I consume the least is actually.. corn. Corn gets a bad rap at its one of the largest produced GMO crops and is lacking in nutrients compared to other veggies being mostly comprised natural sugar. As a result, perhaps that’s why I skip it on most occasions, but there is something about a good corn chowder that I’m just hooked on!
My favorite thing to do with recipes is marry the flavors of both savory and sweet. With corn being slightly sweeter, it makes for the per opportunity to pack on the heat!
In addition to corn getting a bad rap, all chowders have one too. When you hear the word chowder it conjures up visions of heavy cream. That being said, I was excited to revisit this recipe and create a vegan version that was more flavor packed and nutrient dense, and the vegan Grilled Corn Chowder was born.
What’s fab about this corn chowder, is simply everything! It’s a little more than 10 ingredients, but features mostly staples, is veggie packed, flavor packed, has a hint of smoke with the grilled corn, the cashew cream makes a great substitute for the typical heavy cream, it’s sweet, has heat, colorful, has texture, the poblano peppers enrich the flavor even more, and it makes for the perfect staple soup all year round!
If you’re all about modern vegan soups, you have to try my vegan Grilled Corn Chowder!
Why this recipe is great:
Sweet with a lil heat!
Eat Drink Shrink
Yields 4 bowls of soup
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 small sweet onion, peeled and chopped
- 1 tablespoon olive oil
- 2 bags frozen grilled corn (whole foods)
- 2 fresh jalapeños, seeded and chopped
- 1 poblano pepper, diced
- 2 cups vegetable broth
- 1 teaspoon cumin
- 2 cloves garlic
- 1/2 teaspoon paprika
- Salt/Pepper as needed
- 1 cup soaked cashews
- 1 chipotle pepper in adobo sauce
- 1 can full fat coconut milk
- Heat a large sauce pan or dutch oven to medium heat.
- Add olive oil and chopped onion, sauté for 3-5 minutes, stirring occasionally.
- Add the poblano pepper, jalapeño, garlic, cook for an additional 3-4 minutes.
- Now add the frozen grilled corn and sauté for 5 more minutes.
- Add vegetable broth, cumin, garlic powder, paprika, salt and pepper and stir well.
- Cover and reduce heat to medium low, let simmer for 15-20 minutes.
- Combine soaked cashews (soak overnight or let stand in boiling water for 10 minutes), adobo pepper, and coconut milk in a blender. Blend until smooth. (you can throw some of the soup in if a smoother texture is desired)
- Add the cashew cream to the pot. Let simmer uncovered for an additional 10 minutes, stirring occasionally.
- Garnish with cilantro, grilled corn, and limes if desired.
If the soup becomes thickened overnight, simply add in more broth or coconut milk