Kickin Potato and Corn Chowder

🥘 Ingredients

• vegetable broth 2 cups
• unsweetened soy milk 2 cups
• cornstarch 1 tsp
• whole poblanos peppers 2
• corn kernels 1 ½ cups
• avocado oil 2 Tbsp
• onion 1 medium
• jalapeño 1
• garlic 3 cloves
• cumin ½ tsp
• coriander ½ tsp
• oregano ½ tsp
• salt 1 tsp
• Yukon gold potatoes 1 lb
• lime juice 1
• cilantro ¼ cup

1. 1

   Combine the vegetable broth and unsweetened soy milk in a medium bowl , then whisk in the cornstarch until it's fully incorporated with no lumps.
2. 2

   Heat a large heavy-bottomed soup pot over medium-high heat. Put the whole poblanos peppers in the dry pot and char the skin, turning every 5 minutes or so, until they are blackened and blister all the way around. Place the poblanos in a bowl and cover them to steam for 20 minutes .
3. 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.
4. 4

   Pour the avocado oil into the pot, then add the chopped onion , seeded and chopped jalapeño , and garlic ; saute for 2 minutes or until they begin to soften. Add the cumin , coriander , oregano , and salt , stir to combine, and let it cook for 1 minute more.
5. 5

   Add the broth-soy milk mixture to the pot, stirring well. Let everything come to a boil before adding the 3/4" cubed Yukon gold 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 .
6. 6

   Garnish each bowl with fresh cilantro and serve.