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Cream-Free Spicy Corn and Soyrizo Chowder
with poblano peppers / zucchini

Active: 35 minTotal: 35 min

Our original cream-free chowder has been a long time favorite in many of our community members’ kitchens, so we decided it was time for an updated version. This time around, we’re using a different combination of vegetables, but still bringing you the option to get that creamy chowder texture without adding a drop of heavy cream.

Tags

Ingredients

Servings:
4
Metric
Cream-Free Spicy Corn and Soyrizo Chowder:
  • Poblano peppers - 1, chopped (sub green bell peppers)
  • Onions, medium - 1, chopped
  • Zucchini - 8 oz, chopped
  • Garlic - 3 cloves, chopped
  • Corn kernels - 1 1/2 cups, sliced off the cob or frozen
  • Potatoes, baby red - 1 lbs, quartered
  • Cilantro - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Soyrizo - 16 oz (sub chopped vegan sausage)
  • Vinegar, red or white wine - 2 tsp
  • Stock, any type - 4 cups
  • Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
  • Yogurt, plain or Greek - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Poblano peppers / Onions / Zucchini / Garlic - Prep as directed. Combine poblano peppers and onions in one container. Store zucchini and garlic in their own containers. (Can be done up to 5 days ahead)
  2. Corn - If using fresh corn, shave kernels off cobs. If using frozen corn, defrost in the microwave. (Can be done up to 1 day ahead)
  3. Potatoes / Cilantro - Prep as directed.

Make

  1. Heat a Dutch oven with oil over medium heat. Add poblano peppers and onions with a pinch of salt. Saute until soft, 3 to 4 minutes. Add soyrizo and saute until heated through, breaking it apart as it cooks, 3 to 4 minutes.
  2. Add garlic and cook for 1 minute more.
  3. Add vinegar to pan and deglaze, scraping up any brown bits on the bottom of the pan.
  4. Pour stock into pan and add potatoes and zucchini. Cover pan with a lid (to prevent stock from reducing) and simmer, covered, until potatoes are tender, ~20 minutes. (Optional step: Use an immersion blender to blend a small portion of the soup right in the Dutch oven. This will give the soup a creamy texture without needing the addition of cream.)
  5. Remove pan from heat and stir in corn and adobo sauce. (Note: If you are concerned about spice, taste the soup first and only add adobo sauce until it is spiced to your liking.) Season with some salt and pepper.
  6. Divide soup between serving bowls. Top with cilantro and yogurt. Enjoy!

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Reviews

This meal has 18 reviews

I never eat or make soups or stews, but I decided to give it a try since CS hasn't let me down ... and the trend continues! So good! Quick and easy if you prep ahead too.

By: Tarin
Posted: Sep 05, 2019
Diet: Original

SO good! My 3 and 5 year old loved this soup. I did do the recommended immersion blender a bit to chop up the bigger cauliflower and I think that was a good suggestion. Don’t leave out the cilantro! My family added cheddar cheese on top as well as it reminded them of a chowder. Highly recommend this meal and we will make again!

By: Stephanie
Posted: Sep 05, 2019
Diet: Paleo

So good! I used turkey bacon and browned up a pound of chicken breast instead of using rotisserie. It's a nice heat level without being overwhelming. I didn't use yogurt and didn't miss it.

By: Nicole
Posted: Sep 05, 2019
Diet: Original

Great flavor! Next time, I’ll really crisp up the bacon!

By: Bethany
Posted: Sep 05, 2019
Diet: Original

Excellent! Just the right balance of sweet, spicy & savory. We skipped the sour cream and didn’t miss it one bit.

By: K
Posted: Sep 05, 2019
Diet: Original

A bit spicy, but really good flavor! We all enjoyed it, except it was too spicy for my 5-year old. Came together pretty quickly with the chicken already shredded. Would make this again, but would cook a small batch separate for my little one. Hubby can’t stop raving about this one!

By: Bianca
Posted: Sep 04, 2019
Diet: Original