Serrano Roasted Corn Chowder
Corn Chowder is one of my favorites! It is a comforting food that has all the right flavors. Corn chowder is usually fattening with lots of heavy cream, but this one comes with no guilt, no dairy, and so much yum! You will forget your eating Vegan and isn't that the point?!
RECIPE Yield 4 bowls
Prep 30 minutes
Cook 25 minutes
2 serano peppers, roasted and diced 2 tablespoons dairy-free butter (I use Earth Balance) 1 large onion, diced 3 garlic cloves, minced 4 celery ribs, chopped 2 small yukon gold/russet potatoes, peeled and diced 1 teaspoon cumin 1 teaspoon oregano 4 cups fresh corn kernels (approx. 4 ears of corn) 4 cups vegetable broth (low sodium) 1/2 cup unsweetened coconut milk smoked paprika, cilantro and fresh squeezed lime juice for garnish
1. Start by roasting the serano peppers: to roast them over an open flame on a gas stove, place them on the burner over medium-high heat and cook until you hear the skin make a popping sound. Using tongs, flip it over to cook each side until blistered. You can also cook them on baking sheet under the broiler for about 10 minutes while using tongs to rotate them every couple of minutes.
2. Transfer the peppers to a bowl and cover with a plate or foil. Allow them to sit and steam for about 10 minutes.
3. Then dice the peppers and set aside.
4. Prepare the soup: In a large pot, warm the butter over medium heat.
5. Add the garlic then onion and cook for 2-3 minutes, until translucent. Stir in the celery, potatoes, and seasonings (cumin, oregano, salt) and continue to cook for another 5 minutes.
6. Next add the corn with the vegetable broth and bring to a boil. Cook for about 25 minutes, or until the potatoes are soft.
7. Separate half of the soup into a blender then puree until smooth (puree more than half if you like a less chunky, creamier texture) Pour it back into the pot and stir in the coconut milk and diced peppers. It should have a nice thick creamy texture.
Taste to see if you prefer more salt.
Serve in individual bowls with fresh squeezed lime juice, fresh cilantro and a sprinkle of smoked paprika (optional).
Photos by: Michelle Welling