This vegan poblano pumpkin corn chowder is the perfect late-summer soup, effortlessly transitioning you from summer to autumn.
A savory, spicy vegan pumpkin-poblano corn chowder that’s perfect for the changing seasons.
It’s September, and pumpkin season has officially arrived. Instead of the traditional PSL everything, I’m adding pumpkin to my savory dishes, like this poblano-corn chowder.
One thing about me, I always, always, always keep a few cans of pumpkin purée in my pantry. It’s a great way to add volume (and fiber!) to soups and stews with just the right amount of subtle sweetness.
This recipe is so versatile and easy to make, and you can substitute depending on what you have available. I used frozen corn, but fresh corn cut from the cob is an amazing option!
How to make this vegan poblano-corn chowder
What you need
- Aromatics: The chowder starts with a base of poblano peppers, jalapeño peppers, red bell pepper, onion, and garlic. If you’re averse to heat, you can use just one jalapeño pepper or omit it entirely.
- Potatoes: I add russet potatoes that I crush lightly at the end of cooking to create a thicker chowder.
- Paprika: Because the peppers bring a lot of flavor, I season this chowder with just paprika and smoked paprika to add a nice sweet smokiness to the broth.
- Canned pumpkin purée: Be sure you don’t accidentally get pumpkin pie filling! You want plain, unflavored pumpkin purée.
- Frozen corn: I used frozen corn, but you can also cut fresh corn from the cob and use that instead. If you use fresh corn, I recommend adding the cobs to the chowder as it simmers and discarding them right before serving. It will add even more flavor to the broth!
- Cilantro: I finish the chowder with a few pinches of minced cilantro.
How to make it
- Step 1: Sauté the aromatics, not including the garlic, until softened.
- Step 2: Add the garlic and diced potatoes.
- Step 3: Cover with water and add the pumpkin purée. Add the sweet and smoked paprika and bring to a boil. Reduce the heat and simmer for 30 to 40 minutes or until the potatoes are fork-tender. You can mash a few potatoes against the side of the pot to create a thicker broth.
- Step 4: Add the corn and continue simmering for 5 to 10 minutes.
- Step 5: Serve it up! Ladle the chowder into bowls and finish with minced cilantro.
Vegan Poblano-Pumpkin Corn Chowder
This vegan poblano pumpkin corn chowder is the perfect late-summer soup, effortlessly transitioning you from summer to autumn.
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Servings: 4
Calories: 261kcal
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 1 red bell pepper trimmed, seeded, and diced
- 2 poblano peppers trimmed, seeded, and diced
- 1 to 2 jalapeño peppers depending on spice tolerance; trimmed, seeded, and diced; optional
- 4 cloves garlic peeled and minced
- 1 pound russet potatoes peeled and cut into 1-inch cubes
- 4 cups water
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 15-ounce can pumpkin purée
- 10-ounce bag frozen corn
- Salt and pepper
For serving:
- Cilantro minced
Instructions
Sauté the aromatics:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Once hot, add the diced onion, red bell pepper, poblano peppers, and jalapeño peppers. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes until softened.
- Add the minced garlic and potatoes to the pot. Season with 1 teaspoon of kosher salt. Continue cooking for 3 to 5 minutes.
Simmer the chowder:
- Pour 4 cups of water over the vegetables and add the canned pumpkin purée. Stir to incorporate. Add 1 teaspoon smoked paprika and more salt, if needed. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 to 40 minutes or until the potatoes are fork tender. Taste and season. You can mash a few of the potatoes against the edge of the pot to create a thicker broth.
Finish the chowder:
- Add the corn to the chowder and simmer for 5 to 10 minutes. Taste and season. Turn off the heat.
To serve:
- Spoon the chowder into bowls and serve with minced cilantro on top. Enjoy!
Nutrition
Calories: 261kcal | Carbohydrates: 52g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 28mg | Fiber: 9g | Sugar: 11g
