Kickin Potato & Corn Chowder

Kickin Potato and Corn Chowder

Serves	Total Time
4	50 minutes

Ingredients

2 cups vegetable broth
2 cups unsweetened soy milk
1 tsp cornstarch
2 whole poblanos peppers
1.5 cups corn kernels
2 Tbsp avocado oil
1 medium onion
1 jalapeño
3 cloves garlic
0.5 tsp cumin
0.5 tsp coriander
0.5 tsp oregano
1 tsp salt
1 lb Yukon gold potatoes
1 lime juice
0.25 cup cilantro

Cookware

1 medium bowl
1 large heavy-bottomed soup pot

Instructions

Step 1

Combine the vegetable broth and unsweetened soy milk in a medium bowl, then whisk in the cornstarch until it's fully incorporated with no lumps.

Step 2

Heat a large heavy-bottomed soup pot over medium-high heat. Put the whole poblanos peppers in the dry pot and char the skin, turning every 5 minutes or so, until they are blackened and blister all the way around. Place the poblanos in a bowl and cover them to steam for 20 minutes.

Step 3

Add the corn kernels to the dry pot over medium-high heat and blister them, stirring regularly, for about 2 minutes. Remove from the pot and set aside. When cool enough to handle, stem and seed the poblanos with a knife, then remove the skin and dice the peppers.

Step 4

Pour the avocado oil into the pot, then add the chopped onion, seeded and chopped jalapeño, and garlic; saute for 2 minutes or until they begin to soften. Add the cumin, coriander, oregano, and salt, stir to combine, and let it cook for 1 minute more.

Step 5

Add the broth-soy milk mixture to the pot, stirring well. Let everything come to a boil before adding the 3/4" cubed Yukon gold potatoes. Stir and bring to a boil again. Lower the heat to a simmer. Add the lime juice and cilantro, stir again, and let simmer until the potatoes are fork-tender, about 20 minutes.