A delicious and creamy vegan chowder packed full of potatoes, corn, and other chunky veggies. Easy to make and on the table in about 30 minutes. It's an entire meal in a bowl.
Arrange the chilies on a sheet pan. Place into the oven when it’s hot and cook for 4 minutes turning once. When time is up, remove them from the oven and let them cool.
Prep up all the veggies for the soup. When ready to cook, heat oil in a large soup pot. When hot add the onions, garlic and celery and saute until onions are translucent about 5-8 minutes.
When the chilies have cooled, chop coarsely and discard the stems and seeds. Place the 2 cups of corn and ancho chilies in a blender along with 2 cups of vegetable stock. Blend until pureed well.
Add the mixture in the blender along with the remaining vegetable stock, carrots, red potatoes and spices. Stir to mix up.
Cover with a lid and cook for about 10 minutes, until potatoes and carrots are close to tender.
Add the coconut milk, remaining 1 cup corn, salt and pepper, and cook for an additional 10 minutes or potatoes are cooked. Taste and adjust seasoning.
Thin out with water or vegetable broth to desired consistency.
Notes
If you prefer a chunkier potato corn chowder, cut the veggies and potatoes into larger diced pieces. I aimed for about 1-inch cubes for the potatoes and onions and sliced the carrots instead of dicing them.If you want a more creamy texture, you can use an immersion blender to puree the soup before serving.Slice the carrots thin, about a one-quarter inch so they will cook more quickly in the soup.Be sure to remove the stem and seeds from the ancho chile. These are bitter and quite firm so you don’t want them in the soup. It also makes the flavor milder.Canned coconut milk is the secret here to deliciously creamy vegan chowder. Avoid using coconut milk in a carton as it is simply too watery.