Corn Poblano Chowder is an earthy, peppery corn chowder cooked with summer’s seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, potatoes, and fresh parsley. A satisfying, gluten-free vegan recipe without any cream or cheese and is so effortless in the Instant Pot.
Inspired from Panera Bread’s Summer corn chowder recipe, this is my dairy-free vegan version.
I love buying fresh bi-color sweet corn in the summer! Although frozen sweet corn will work well for this corn chowder, I still love scraping fresh corn kernels and taking out every bit of goodness from the cob. I have used both regular peppers and poblano peppers in this recipe. I have to say that the complex sweetness and subtle heat from poblano peppers make this chowder exceptional!
After taking out the top layer of the corn kernels, I scrape the cobs again to get any remaining kernels and juices. Then, puree the additional scraped corn and juices with water to give this soup a hearty texture.
The corn starch or arrowroot powder mixed in water also adds creaminess to this delicious gluten-free and vegan dish. Serve with a side arugula salad, kale salad, jalapeño cheddar cornbread, or a quick sandwich to make a delicious meal that the whole family will enjoy!
Looking for more recipes with poblano peppers? Try the Chicken Poblano Chilli with easy Instant Pot recipe.
