Recipe: Creamy Poblano Corn Chowder (Vegan, Plant-Based Soup!)
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- Опубліковано 27 лип 2024
- Get the printable recipe + more info here: bit.ly/KrockCornChowder
Fall is near and that means soup! Okay, let’s be honest, we eat soup all year long - but Brian has been working on a ton of new recipes for a "soup"er secret special project we are working on, and since summer is coming to an end, we thought this Creamy Poblano Corn Chowder would be a perfect recipe to share. Of course, as always, the recipe is 100% plant-based / vegan.
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We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. To date, we have lost over 335 pounds combined and we aren’t done yet!
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Get the printable recipe + more info here: bit.ly/KrockCornChowder
Thank you 😊💚
I think you should look in to making borcht soup, it can be your crazy pink soup!!!
Immersion blenders are SO handy for this type of recipe! Makes life easier for sure.
Absolutely LOVED the opening😂
Love you all!!
We love Brian’s recipes! My husband and I are new PBWF eaters and SO happy we found your channel. My husband gets excited every time I tell him that I’m making Brian’s Chili 😁
Not a drinker either, but I am a theatre person and I have a great practical use for vodka...My costumer on a project, years ago, taught me that the French spritz their clothing between washings with vodka, which has no smell. Super handy for complicated costumes that are not easily laundered but it is also a handy fabric refresher.
This soup looks delicious! I appreciate you going so simple and quick on this one.
Love your artful photos on the blog post, Jessica! You two are an awesome team.
I’m “souper” excited for this series! I make a giant batch of soup every weekend. But, my current recipe rotation could use an update. 😊💯
Thank you. Thank you. Thank you. Thank you. I'm so excited about this series especially freezable soups. I am the lone plant-based eater in my house and I love the idea of making and freezing soup in portions.
Ideas for fall
Corn season is in full swing here in NH. We have been enjoying the best local corn almost all August long. Now we are putting it up in the freezer. I just went on Dr. Fuhrman's website and pulled off a corn chowder recipe last week. It looks fantastic, but I have to say this Krock's recipe looks far more flavorful. My husband will love the addition of the poblano and I will love the addition of the carrot juice. I can't wait to make this one. Thank you, Brian & Jessica!! ❤️
Excited! Soup is the salad of the winter.
Can’t wait to try this!! I may add some potatoes, too.
Soup is afoot in the Krocks Kitchen... Excellent!
Thank you for all the hard work of developing this recipe, it looks yummy.
Corn season here in western mass, def going to make this soon and add some black beans b/c I am trying to up my bean consumption. Looks delicious!
I looked over this initially because I've not had corn chowder -- wow, am I glad I came back to it!! So flavorful, so tasty. Kudos on this one, it's definitely a keeper!
I’ve been craving corn chowder for a week!! 😲
Thanks guys!!!! 🤗
I love this single recipe like this because it’s just me in the truck and so I can make it in the truck try it out if I like it I can make it home in a bigger batch to share and it’s not too much for me to have in the truck I can just eat it for a couple of days
I'm a salad in the summer, soup and stew in the winter person. Soup season is rapidly approaching, thanks for this recipe and I'll watch for more on the way! 😀
I love soup and chowders. Will try this SOON. Thanks for the recipe. I can eat more of it now that there is a healthier version. The carrot juice is an interesting ingredient.
I adore my immersion blender!
I was actually looking for a corn chowder without potatoes. Glad I found this 👌🏻
This is the best soup ever. We absolutely loved it. Only change we made was to add a bit of chili spice. Thanks so much!
I made this tonight for supper and it was delicious! I made my own carrot juice and also added some fresh mushrooms and some small diced potatoe. Thanks guys for the recipe. Looking forward more of your soup recipes! :)
Brian I like watching you cook, you are so calm. I will definitely will try in the fall.
Most excellent!
I love soups. This one seems tasty & easy 👍👍👍
I love how you are using techniques you've learned from Ray and Julieanna!
Can't wait to make this! Looks so yummy 😋🌽🌽🥕🌶️
Yum! I just made your delicious soup. I did one thing differently. I didn’t put he cooked vegetables into the blender. I wanted more texture and color in my soup. I used the immersion blender. I used chickpea miso. It is perfect! I love it. Thanks
Love love love corn ANYTHING 💖💕❤️
This looks easy and delicious!
Looks so yummy! Can't wait to make this!!
Looks lovely. Can’t wait to try it out.
Loved this recipe, everyone enjoyed it. I made carrot juice in Vitamix as that is not something I typically have (carrots+water=juice), used fire-roasted frozen corn for the “reserved” corned added at end, and roasted my poblanos before chopping and adding (instead of water sauté). Also stirred in nutritional yeast for more flavor and topped with cilantro, baked tortilla strips, and chopped red pepper for more flavor and texture. Lots of ideas for more toppings, I’ll definitely keep making this one.
That right there is exactly why I made it simple. It allows people to modify it and make it better. 😀 I'm so glad you enjoyed it.
A smoky spicy variation is chipotle chile - either powdered chile (my preference) or canned in adobe sauce.
Small potato cubes in there would be good too.
I could almost smell/taste this as you were adding the ingredients. Looks delicious. Great job filming/editing it too.
Brian - your recipes are delicious!!! I've made your umami black bean burgers, orange soup, chipotle beans, and I think a few others....Looking forward to making this one with peppers from my garden. I'm also very much looking forward to a cookbook from you guys!!! Jessica - you do a fantastic job with the website! Thank you both!! oh yah! and the QUESO!
I'll be making this for my family today! Thank you!
Yum! This is the recipe I have been looking for. Thank you!
We LOVE soup and am excited to try this one! Looking forward to see the soup series. 👏🏻 👏🏻
Totally trying this tonight!
Excited the recipes are back. I love soups and looking forward to the new soup recipes! 😀
Looks so good!! I'll definitely be trying this one. Thanks guys!
Can’t wait to make this as it looks yummy!
Looks amazing, cant wait to try! Thank you for all you do!
Brian, consider a cookbook!
😉
Oh yummm - can’t wait to try this soup!
Just made this tonight and OMG...so good!
Can't wait to try this and so excited for the soup series! :)
Yo! I'm a recent fan from NYC. Love the show. We were on a X-country and two days ago stopped by St. Louis to see the arch. Found myself randomly looking around for yous there lol. Thanks for your cool recipes and life songs!
One of our favorite soups through the years has been Curry Corn Chowder. I've wondered how to make it for our WFPB eating style without all the butter and you guys post this!! I'm so excited to give this a try just subbing the poblanos with curry. Can't wait 💕💕
I bet Pueblo fire roasted Chiles would be awesome in that
Yum!
That looks amazing !!!
Looks like a great recipe, thanks!
Great soup 🍲 recipe! My favorite thing to eat this time of year.
I love corn chowder and this recipe sounds very good! I'm definitely going to be trying this recipe in the next couple of weeks. Thanks, Brian.
I’d never had corn chowder before and I was really glad to try your recipe for my first! Very tasty!
Yummy, can’t wait to try this one. Thank you 🤗
First day of Spring here tmw in Australia..
Like soup. Thank you xo
I really enjoy recipes like this and my tummy does too. Thank you for sharing. Sending endless blessings and well wishes xo
Thank you for enjoying the videos. 🙂
I swear I could smell the ingredients from the blender 😆 I Love your recipes!
I love corn chowders. Will be trying!
Looks yummy!
Made this soup for dinner tonight. My only complaint is that it was so delicious that I had way too much! Can’t wait for leftovers tomorrow!
I am so impressed with your videos! Great job!
Thank you very much! 😀
I made this today and it’s delicious! Thanks for the recipe and the inspiration! Y’all are awesome! ❤️
Thank you Linda! 😀
This looks absolutely delicious. I’ve never cooked with poblano peppers so I’m looking forward to that. Thanks for sharing!
They are really nice. They have some heat but it's about half as spicy as jalapenos.🙂
I want some
Great recipe. I do something very similar except I use a large russet, diced, for creaminess and 'Better Than Boullon-no chicken' paste for flavoring the 6cups of broth, then I immersion blend about half. I love your idea of using 2cups carrot juice which I'll definitely be trying. Thanks for all your great recipes, Brian.
Yummy.. im Souper Excited to try this!!
Brian and Jessica, this corn chowder is delicious!! Are used one poblano pepper and a half of a jalapeño. Creamy and sweet and just enough heat.
Awesome to hear! 😀
Love poblano in my soups!😋
Brian looks really good. Potatoes would be great in there too. I have 2 comments though: I have never seen poblanos used that were not roasted and peeled. Lastly it really hurts me to see cooks using jarred garlic. Fresh garlic is so much more flavorful and healthy. Just my opinion. Keep up the good work. I look forward to your recipes!
And rotel tomatoes
Roasting a peeling isn't necessary but it would add more flavor to the soup. I also prefer to use fresh garlic but we had the jar and I know a lot of people prefer the convenience and ease of pre minced garlic. But the taste of fresh is quite superior. 😀
I’m totally with you on roasting the peppers and fresh garlic 💜 I just roast my peppers on the open flame of my stove burner. Works great, wrap in a towel to steam those peels off then chop. Delicious!!
I never roast the poblanos I add to soup. I chop them just like bell peppers.
Personally, I always use the jarred stuff. It's either going to be that or garlic powder (jarred is better). The only time I use fresh garlic is when I roast it. If I could actually taste the difference ... I'd probably still use the jarred stuff. If I make cooking too much work, I find myself going to a drive thru instead. I'm sure that's why I need to lose weight. (c:
when I make anything in my vitamix i always add 20-30 seconds on lowest setting (1) - this reduces most of that foaminess. I prefer my soups and smoothies without it because I have a fairly wide flavor palate but some textures freak me totally out lol. Putting stuff on my grocery list to try this soup this weekend. Thanks for the recipe!
Upvoted the moment I saw Brian's shirt! :)
Can't wait to try this chowder! We've been devouring ALL THE 🌽🌽🌽 this entire month. Thinking of carving some off the cob to make this chowder soon!
I hope you like it! 😀
I bet the frozen fire-roasted from traders would be delicious in this. Can’t wait to try 😻
I'm sure it would be amazing! 😀
Looks really good!
It is. 😀
Sounds delicious!
Tastes delicious too. 😀
Yay! Peef said something too! Peef is so cute when in the background 🙂! Like the graphics do more often pretty cool! Love your meals as you make it look so easy for someone to understand! Keep up the good work Brian! Maybe one day have your own cook book too!!
I looooooove recipe videos!!!!!
Thx for the great video. 🐕
OMG that looks good!
It most certainly is. 😀
Thankyou 🥝🥝🥝
Thank you. 😀
Going to try this. Looks yummy !🌽🍜
Please do. 🙂
I'm not even vegan and this made my mouth water🤤🤤🤤 And I'm now curious about that other soup ??? I'm subscribed
100 likes and 100 wows!
I misunderstood the word poblanos for potato and made it just now replacing the miso for 1/2 teaspoon for mustard I thickened it with almond milk and 1/2 cup rice flour for thickness not cashews ground up with vegan milk. I also added 1 tablespoon of dried parsley. For Jessica who likes chunky soup dice one Potato and grate the other one on a grater so it adds to the thickness. The poor in China actually eat corn chowder often a friend who lived there told me
Looks great! I can't get pablano peppers but I will sub a green bell and one jalapeno.
can't wait to try this!! about how many servings does it make?
Awesome Jersey!
Thank you! 😀
Oe yummy .. you might like to try my Souper-Salad. I made it specially for my Greek husband who hated veggies but loved this (I never told him) .. one onion, one clove of garlic, one cucumber, one head of Romaine lettuce (yes, lettuce), one carrot, sauteed in enough vegan butter to soften. One-two cups of water (salt/pepper to taste). Cook until everything's soft enough to blitz. Blitz and serve. Of course you can adjust this recipe to suit yourself, but if you have a family member who won't eat vegetables, this will help. 💔
Hope to make this soon, it looks lovely. I do so appreciate your recipe development. I would like to add that I just love Aldi's Kale burgers, but they have 10 grams fat per burger, so haven't eaten them since I went WFPB and SOS free. I would just like to throw out a
request that if you ever are looking for something else to develop, a Krock's version of their Kale Burger would be greatly appreciated. Thanks so much for all you both are doing to help us journey along this healthier life road.
Love the shirt just watched Bill and Ted face the music. Be excellent to each other and party on. 🎶🎶
Liked!
Anyways, Brian's shirt is just in sync with Bill and Ted's Adventure!
Absolutely! 😀
@@KrocksInTheKitchen Party on, Dude!
I saw San Dimas (my hometown ) on your shirt and I got excited then I saw wild stallions and I was like ok it’s the movie shirt
Looks delicious.
Soup recipes are a great idea. Wonderful tip on lessening spicy flavor. Instead of grinding cashews do you know the measurement equivalent should I use a nut flour?