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

Name: Cream-Free Spicy Corn and Soyrizo Chowder
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Poblano peppers, chopped (sub green bell peppers); 1 Onions, medium, chopped; 8 oz Zucchini, chopped; 3 cloves Garlic, chopped; 1 1/2 cups Corn kernels, sliced off the cob or frozen; 1 lbs Potatoes, baby red, quartered; 2 Tbsp Cilantro, chopped; 1 Tbsp Oil, cooking; 16 oz Soyrizo (sub chopped vegan sausage); 2 tsp Vinegar, red or white wine; 4 cups Stock, any type; 1 Tbsp Adobo sauce (usually found with canned chipotle peppers); for serving Yogurt, plain or Greek

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Cream-Free Spicy Corn and Soyrizo Chowder

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.

Ingredients

Metric

Servings:

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

Prep

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.

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Make

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!

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