When Summer Starts to Turn: Sweet Corn + Poblano Chowder

There’s a point near the end of summer when sweet corn seems to be everywhere—farm stands, farmers markets, grocery stores, and hopefully a few ears waiting in the refrigerator.

This chowder is one of my favorite ways to use it.

Sweet corn and creamy Yukon gold potatoes make the soup hearty and comforting, while poblano pepper adds just a little warmth without making it overly spicy. A drizzle of tangy cashew crème at the end pulls everything together.

It’s the kind of meal that feels just right when summer is starting to lean toward fall.

And when sweet corn season is over? Frozen corn works beautifully, too, which means this one can stay in the rotation all year long.

Sweet Corn + Poblano Chowder

Creamy, a little smoky, slightly sweet, and hearty enough to make a meal—especially with a good piece of toasted bread alongside it.

Ingredients

• 1 medium onion, chopped

• 1/2 red bell pepper, diced

• 3 cups corn, fresh or frozen

• 1 poblano pepper, diced

• 4 cloves garlic, minced

• 1 Yukon gold potato, cubed

• 3 cups vegetable broth

• 1 cup coconut milk

• 1 teaspoon dried parsley

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1 1/2 tablespoons nutritional yeast

• 1 teaspoon Cajun seasoning

For the Cashew Crème

• 1/2 cup raw cashews

• 1/4 cup water

• 1 tablespoon lemon juice

• 1 teaspoon apple cider vinegar

• 1/4 teaspoon Dijon mustard

• Pinch of fine sea salt

  
  

Make the Chowder

Add the onion, corn, poblano, red pepper, garlic, and potato to a large pot with enough vegetable broth to keep everything from sticking.

Cover and cook over medium heat until the vegetables begin to soften and the potato is tender.

Add the remaining vegetable broth, coconut milk, parsley, salt, pepper, nutritional yeast, and Cajun seasoning.

Stir everything together and simmer gently for 20–30 minutes, giving the flavors a little time to come together.

Ladle into bowls and top with slice green onion and a generous drizzle of cashew crème.

Serve with a toasted baguette—or whatever good, crusty bread you have around.

Make the Cashew Crème

Place the cashews in a small saucepan with about 2 cups of water. Bring to a boil and cook for 20 minutes, until the cashews are tender.

Drain well.

Add the softened cashews, 1/4 cup water, lemon juice, apple cider vinegar, Dijon mustard, and sea salt to a high-speed blender or small blender cup.

Blend until completely smooth and creamy. Add another splash of water if you'd like a thinner consistency for drizzling.

More from the kitchen

This is just one of the recipes we’re cooking and sharing inside Mahalo.

Members have access to Compass, where we’ve gathered more recipes along with meal-planning tools and grocery lists to make figuring out what to eat—and getting it on the table—a little easier.

Because eating well shouldn’t have to become another full-time job.

Come hungry. We’ve got plenty more to share.

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