Cream-Free Spicy Corn and Soyrizo Chowderwith poblano peppers / zucchini
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.
- 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
- 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)
- 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)
- Potatoes / Cilantro - Prep as directed.
- 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.
- Add garlic and cook for 1 minute more.
- Add vinegar to pan and deglaze, scraping up any brown bits on the bottom of the pan.
- 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.)
- 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.
- Divide soup between serving bowls. Top with cilantro and yogurt. Enjoy!
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.
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!
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.
Great flavor! Next time, I’ll really crisp up the bacon!
Excellent! Just the right balance of sweet, spicy & savory. We skipped the sour cream and didn’t miss it one bit.
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!