This creamy potato corn chowder recipe is the best! It’s so easy to make and full of flavorful sweet corn and hearty potatoes with a hint of spice from fresh poblano peppers. It’s made with coconut milk, so it’s dairy free and vegan, plus you can easily make it gluten free with a simple swap.
- 2 tablespoons olive oil
- 2 leeks (halved and sliced)
- 3 large russet potatoes (peeled and cubed (or 1.5 pounds baby potatoes))
- 2 poblano peppers (seeded and chopped)
- 3 carrots (sliced)
- 4 cups vegetable broth
- 2 cups coconut milk (divided)
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1 1- pound package frozen corn kernels
In a large stockpot over medium-high heat, heat olive oil.
Add the leeks, peppers, carrots and potatoes to the pot. Sauté until the leeks have softened and are slightly translucent.
Add the broth and 1 1/2 cups of coconut milk. Bring to a boil.
Meanwhile, whisk together the remaining coconut milk with the flour or cornstarch in a small bowl until smooth.
Add the flour or cornstarch mixture to the soup and stir until combined.
Season with salt and pepper and allow the soup to simmer over medium-low heat until the potatoes have softened, about 15 minutes.
Add the frozen corn and continue to cook until heated through.
Calories: 359kcal Carbohydrates: 53g Protein: 7g Fat: 17g Sodium: 799mg Fiber: 6g Sugar: 4g Vitamin C: 41mg