Vegan Roasted Poblano Corn Chowder

(Salt, Oil, and Sugar free)

INGREDIENTS:

2 large poblano peppers, roasted seeded and diced (or substitute a small can diced Anaheim green chiles)

1 large onion, diced

3 garlic cloves, minced

2 celery ribs, chopped

2 small Yukon gold potatoes, ¼” dice

1 TBSP, Local Spicery’s Mex Mix

4 large ears of fresh corn, kernels removed and cobs broken in half

4 cups Hot Water with 4 TBSP Local Spicery’s Bada Bing Bouillon

½ cup, unsweetened coconut milk

Your favorite topper:

• Sumac
• Dukka
• smoked paprika
• Chile Flakes
• cilantro
• lime juice
• drizzle of balsamic vinegar
• (I used Local Spicery’s Seedtopia Topper)

DIRECTIONS:

Roast the peppers:  Roast the poblano peppers on a baking sheet on broil until chiles are black and blistered (about 10 minutes). Turn the chiles over and roast the opposite side.  Place them in a large bowl until cool enough to touch.  Remove the blistered outer peel, remove the stems and seeds, and chop into about ½” pieces.  Set aside.

Make the Broth:  In a large pot, combine 4 cups of hot water with 3-4 TBSP of Local Spicery’s Bada Bing Bouillon (or substitute 1 qt of your favorite veggie broth).  Add corn cobs (minus the kernels) and simmer for about 25 minutes.

While broth is simmering, sauté onion in a sauté pan until translucent. Add garlic, celery, potatoes, and Local Spicery Mex Mix.  Continue to cook on low heat until pan is glazing over.  Deglaze with a few TBSP of the broth mixture and set aside.

Remove the corn cobs, and add the onion and potato mixture, followed by the corn kernels.  Bring to a boil and simmer for 5-10 minutes, until the potatoes are soft.

Separate half of the soup into a blender; purée until thick and a little chunky. Pour it back into the pot with rest of soup and stir in the coconut milk and diced poblano peppers. It should have a nice thick creamy texture.

Enjoy!