Vegan Poblano Corn Chowder

Okay, so I have not written in forever and forever. Holiday madness took over, I made my own Christmas gifts (an endeavour never to be taken again!), went on my two week trip to Europe (one word: amazing), and got caught up on getting my life back. 

First thing, doing my vegan cleanse. As you can imagine, I overindulged over the holidays and my vacation. Meat overload, sugar, sugar, and more sugar and cream--lots of cream. Ordinarily, I go vegan for a month and this year I definitely needed to. Needless to say, I have been hungry. Starving and finding that the world is a hard place for vegans.

However, I was able to have a little fun and little hunger release by taking one of my fav recipes and veganizing it. 

This is the the original recipe:
http://www.vegetariantimes.com/recipes/8534?section= 

This my way.

First I got the following ingredients and schimmied up some substitutions and additions.

• 3 fresh, mild green Mexican (Anaheim) or poblano chiles
• 2 Tbs. olive oil
• 2 Tbs. Earth Balance faux butter
• 1 large onion, minced
• 3 cups frozen sweet corn kernels
• 3 cups original almond milk
• 3 sweet potatoes (chopped about 1/4 inch thick)
• 1 1/2 tsp. salt, or more to taste
• 2 tsp. cumin
• 1 tsp. chili powder
• 1/2 cup plain soy creamer
• Pinch white pepper
• About 1/4 cup pepitas (shelled pumpkin seeds), dry-roasted, optional

 First, I broiled the poblanos in my oven and got the skin nice toasty. Then I placed them in a plastic zip lock bag and set aside.

 In the meantime, I threw the oil and the faux butter in my ever trusty dutch oven and add the onion, cooking until translucent.

I add a cup of almond milk, a cup of corn, into the onions cooking up until the corn is defrosted. Once warmed up I take my immersion blender and process until smooth. Look at my immersion blender. Isn't it beautiful? It serves me well when I make my chicken mole, but alas that is for an unvegan time

Once that is cooked up I add the sweet potatoes, salt, white pepper, cumin, and chili powder and cook for about 25 minutes or until sweet potatoes are soft.

While that's going I peel the skin of the poblanos and chop carefully removing seeds. Once the sweet potateers are soft, add the poblanos and pour in the soy creamer.

 Serve up and top with pepitos and eat with blue corn chips! 

So yum, so filling, and it hardly tastes vegan at all. The only thing that makes it better is having it with an ultra tasty blueberry mojito! Cheers everyone and happy nibbling!