• meghannbower

Poblano & Cauliflower Chowder

This is probably one of the best things I've made this year. Its warm and hearty, spicy and filling. It will definitely be your newest favorite comfort food.


Reasons I love this recipe: Its a one-pot wonder, and the potatoes act as a natural thickener instead of using flour. The potatoes also make it 'soup-er' creamy without using diary or butter. I love a good food pun. My inspiration for this recipe comes from Ivy Manning at Finecooking.com. Its not a plant-based recipe originally, but it was a snap to Meghann-ize it.


This recipe is naturally low in fat, but high in veggies, protein, complex carbohydrates, antioxidants, and dietary fiber. Its also gluten free, dairy free, soy free, corn free, and refined sugar free! You can also make it nut-free by choosing oat or pea milk instead of almond, just make sure its unflavored and unsweetened.




Ingredients:

  • 1 tbsp. Extra Virgin olive oil

  • 1 yellow onion, finely chopped

  • 1 carrot, peeled and finely chopped

  • 1 celery stalk, finely chopped

  • 1 poblano pepper, finely chopped

  • 4 cloves of garlic, minced

  • 1/2 tsp fresh thyme, chopped

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1/4 tsp cayenne pepper

  • 1/2 tsp Mexican oregano

  • 1 tbsp. tomato paste

  • 4 cups of vegetable stock

  • 2 cups of almond milk (or other plant milk), unsweetened and unflavored

  • 1 1/2 lbs. gold potatoes, washed and finely chopped (about 1 inch cubes)

  • 1/2 head of cauliflower, cut into florets (about 3 cups of florets)

  • 1 1/2 tsp salt

  • 1/4 tsp ground black pepper

  • 1 tbsp. of lime juice

  • Chopped cilantro


Heat a large Dutch oven over medium heat. Add the olive oil, onion, carrot, celery, and poblano pepper. Sauté for about 5 minutes, stirring occasionally. Add the garlic, thyme, cumin, coriander, cayenne, and Mexican oregano to the pot and stir, cooking for an additional 1-2 minutes.


Add the tomato paste and stir until mixed with the veggies in the pot. Allow to cook for another 1-2 minutes, forming a nice crust on the bottom of the pot with the paste and spices. Add the vegetable stock and almond milk to the pot, scraping the spoon on the bottom of the pot to add the crust of flavor to the chowder.


Gently add the diced potatoes and cauliflower florets to the pot and stir until combined and submerged. Bring to a boil, reduce heat to low to simmer, partially cover and cook for 25 minutes.


After 25 minutes, begin smashing the potatoes against the side of the pot to thicken the chowder. I like to use an immersion blender here, but be careful of the boiling hot lava bubbling up. You can also take two cups of the chowder, blend it, and pour it back into the pot. Add salt and pepper and simmer uncovered for another 10 minutes. Remove from heat and add lime juice. Serve with fresh chopped cilantro and an additional lime wedge.


Store leftovers in an airtight container in the fridge for up to a week!


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