Making Thyme for Health · by Sarah Rotavera
Vegan Roasted Poblano Corn Chowder
NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 19%
CARBS 56G59% OF CAL
8G FIBER37G OTHER11G TOTAL SUGAR
FAT 16G39% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted poblano and corn chowder made with coconut milk and warm spices. Hearty and flavorful, perfect for a vegetarian dinner.
mainmexicansoup🍪 sheet pan🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large poblano peppers (roasted seeded and diced (approx. 1/2 cup)*)
- 3 tablespoons dairy-free butter
- 1 large onion (diced (approx. 1 and 1/2 cups))
- 3 garlic cloves (minced)
- 2 celery ribs (chopped (approx. 1/2 cup))
- 2 small yukon gold potatoes (diced (approx. 2 cups))
- 1 teaspoon cumin
- 1 teaspoon oregano
- 4 cups fresh corn kernels (approx. 4 ears of corn)
- 4 cups vegetable broth
- 1/2 cup unsweetened coconut milk
- smoked paprika (cilantro and fresh squeezed lime juice for serving)
At a glance
PER SERVING · TIME 60M
CAL 19%·PRO 19%
CARBS 56G59% OF CAL
8G FIBER37G OTHER11G TOTAL SUGAR
FAT 16G39% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 742mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1239mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 742MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.