Poblano Corn Chowder
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • ¾ cup raw cashews
  • ¾ cup boiling water
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 2 poblano peppers, seeded and chopped
  • 4 cloves garlic, minced
  • 3 tbsp. cornstarch
  • 2 cans corn, drained
  • 2 cans white beans, rinsed and drained
  • 1½ tsp. salt + more to taste
  • ½ tsp. black pepper
  • 1 tbsp. cumin
  • 2 tsp. smoked paprika
  • 1 tsp. chili powder
  • 6 cups vegetable broth
Toppings
  • Lime wedges
  • Fresh cilantro
  • Avocado
  • Corn chips
  • Sour cream
  • Shredded cheese
  • Cornbread crumbles
Instructions
  1. Place raw cashews and boiling water in a small bowl, set aside.
  2. In a large pot, heat olive oil. Add onions, poblano, and sauté until tender. Add cornstarch and stir to coat the vegetables.
  3. Add corn, white beans, salt, pepper, cumin, paprika, and vegetable broth. Bring to a simmer. Taste and add more salt and spices as needed.
  4. Place the cashew + water mixture in a high-speed blender and mix until very smooth. Add about ⅓ of the soup to the blender and mix again. Return this mixture to the pot and again bring the soup to a simmer.
  5. Serve immediately with your favorite toppings and cornbread on the side.
  6. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/poblano-corn-chowder/