Kickin' Potato & Corn Chowder

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Step 1

Step 1 Combine the vegetable broth and soy milk in a medium bowl, then whisk in the cornstarch until it's fully incorporated with no lumps.

Step 2

Step 2 Heat a large heavy-bottomed soup pot over medium-high heat. Put the poblanos in the dry pot and char their skin, turning every 5 minutes or so, until they blacken and blister all the way around. Place the poblanos in a bowl and cover them to steam for 20 minutes.

Step 3

Step 3 Add the corn kernels to the dry pot over medium-high heat and blister them, stirring regularly, for about 2 minutes. Remove from the pot and set aside. When cool enough to handle, stem and seed the poblanos with a knife, then remove the skin and dice the peppers.

Step 4

Step 4 Pour the oil into the pot, then add the onion, jalapeño, and garlic; sauté for 2 minutes or until they begin to soften. Add the cumin, coriander, oregano, and salt, stir to combine, and let it cook for one more minute.

Step 5

Step 5 Add the broth-soy milk mixture to the pot, stirring well. Let everything come to a boil before adding the potatoes. Stir and bring to a boil again.

Step 6

Lower the heat to a simmer. Add the lime juice and cilantro, stir again, and let simmer until the potatoes are fork-tender, about 20 minutes.

Step 7

Step 6 Garnish each bowl with fresh cilantro and serve.

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