Southwestern Corn Chowder

Flavorful and hearty dairy free soup that can be vegan with the omission of sausage

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Servings: 8

Prep Time: 00:20

Cook Time: 00:45

Main Ingredients

3 tablespoons olive oil

1 medium red onion, minced

2 tablespoons minced fresh garlic

1 .5 teaspoons dried oregano

2 teaspoons ground cumin

1 - 2 medium roasted jalapeno, peeled and minced fine (optional)

2 medium roasted poblano, peeled and minced fine

2 medium yukon gold potatoes, diced

5 - 6 cups fresh corn kernels, (reserved from cobs)

2 medium red bell peppers, diced


2 cans coconut milk, (15oz each)

2 quarts corn vegetable broth

1/2 cup fresh cilantro, minced


1Saute the aromatics: In a stock pot over medium high heat, cook the red onion in the live oil until translucent and glistening, about 3-4 minutes. Add the garlic, cumin and oregano, then saute a minute longer.

2Add the jalapeños (if using), poblanos, potatoes, red bell peppers, corn kernels, sausage and saute for 3-4 minutes.


  1. Add the liquids:: Once the vegetables become translucent, pour in the coconut milk and corn vegetable broth and bring to a boil.

4Taste the soup and season with salt and pepper. Reduce heat and simmer the soup for 20-25 minutes, until potatoes are tender and slightly falling apart.


  1. To serve:: Ladle soup into bowls and sprinkle generously with the minced cilantro before serving.


  1. Storage:: Soup will store in the fridge up to 4 days.

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