This hearty and filling spicy poblano potato corn chowder is light and dairy free, so it’s great for keeping those New Year’s resolutions.
I have been totally obsessed with potatoes lately. I’ve been adding them into everything and planning meals around them. I think it’s because potatoes are secretly healthy. I know that that’ve gotten a bad rep thanks to French fries and potato chips, but potatoes can be a really healthy way to work some filling carbs in your diet. They have really been my friend lately.
Since January is almost over, I’m guessing those New Year’s resolutions are getting harder and harder to stick to, but don’t worry. That’s where the potatoes come in. If you’re eating them in healthy ways, like in this light potato corn chowder, you really can’t go wrong and you’ll still keep your resolutions. I promise. I made this soup with some coconut milk (in the carton tends to be a little lighter than the canned stuff) so we don’t even have to worry about dairy. And, the sweetness in the coconut milk really brings out the flavor of the corn. The potatoes and vegetables make it nice and filling. Don’t worry about the bacon, it’s only 4 slices in the whole giant pot of soup. But, if you want, feel free to substitute with turkey bacon or ham.
I’ve also been obsessed with poblanos lately (last night we had my Italian sausage and vegetable skillet, but we subbed a poblano for a bell pepper and used turkey sausage to make it a little lighter). There’s one thing I want to mention though. As far as spiciness goes, poblanos are hit or miss. Even though they are considered a rather mild pepper sometimes they can pack a bit of heat. So if you’re not into spice, try using a green bell pepper instead.
If you love chowder, be sure try this dairy free cauliflower chowder, too.
- 4 bacon slices
- 2 leeks, halved and sliced
- 3 large russet potatoes, peeled and cubed
- 2 poblano peppers, seeded and chopped
- 3 carrots, sliced
- 4 cups reduced-sodium chicken broth
- 2 cups coconut milk, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1 1/2 cups frozen corn kernels
- 1 cup cooked and chopped chicken
- Chopped fresh cilantro, for garnish
- In a large stockpot over medium-high heat, cook bacon slices until crispy, turning once. Remove from pan and set aside.
- Add the leeks, peppers, carrots and potatoes to the pot. Sauté until the leeks have softened and are slightly translucent.
- Add the chicken broth and 1 1/2 cups of coconut milk. Bring to a boil.
- Meanwhile, whisk together the remaining coconut milk with the flour In a small bowl until smooth.
- Add the flour mixture to the soup and stir until combined.
- Add the salt and pepper and allow the soup to simmer over medium-low heat until the potatoes have softened, about 15 minutes.
- Add the corn and chicken and continue to cook until heated through.
- Garnish with fresh cilantro before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
This post is sponsored by The United States Potato Board via Honest Cooking. All opinions, ideas and recipes are my own. Thanks for supporting Simply Whisked and its sponsors.
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