Kickin' Potato & Corn Chowder
Dan Buettner
Photo by David McLain
- Serves
- 4
- Prep Time
- 45 minutes
This southwestern riff on corn chowder (an American favorite) is creamy, complex, and darn tasty. It doesn't really need anything paired with it, but a stack of fresh Homemade Corn Tortillas (page 88) for dipping is never a bad idea.
Recipe courtesy of Dan Buettner, with Photography by David McLain.
Excerpted from "The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100| New Window" by Dan Buettner.
Ingredients
- 2 cups vegetable broth
- 2 cups unsweetened soy milk
- 1 teaspoon cornstarch
- 2 whole poblano peppers
- 1 1/2 cups corn kernels (about 2 ears corn)
- 2 tablespoons avocado oil
- 1 medium onion, chopped
- 1 jalapeño, seeded and chopped
- 3 garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Mexican oregano
- 1 teaspoon salt
- 1 pound Yukon Gold potatoes, cut into ¾-inch cubes
- Juice of 1 lime
- 1/4 cup cilantro leaves, chopped, plus more for garnish
Directions
- 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
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
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
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
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.
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 6
Garnish each bowl with fresh cilantro and serve.