This dairy-free Spicy Potato and Corn Chowder has just enough heat to warm you up during the chilly winter weather. With spicy poblano peppers, crunchy corn and creamy potatoes, this dish will warm your heart and stomach.
4 bacon slices
2 leeks, halved and sliced
3 large russet potatoes, peeled and cubed
2 poblano peppers, seeded and chopped
3 carrots, sliced
4 cups reduced-sodium chicken broth
2 cups coconut milk, divided
2 Tablespoons all-purpose flour
1 teaspoon coarse salt
½ teaspoon pepper
1½ cups frozen corn kernels
1 cup cooked and chopped chicken
Chopped fresh cilantro, for garnish
Prep Time: 15min | Cook Time: 45min
In a large stockpot over medium-high heat, cook bacon slices until crispy, turning once. Remove from pan and set aside.
Add the leeks, peppers, carrots and potatoes to the pot. Sauté until the leeks have softened and are slightly translucent.
Add the chicken broth and 1½ cups of coconut milk. Bring to a boil.
Meanwhile, whisk together the remaining coconut milk with the flour In a small bowl until smooth.
Add the flour mixture to the soup and stir until combined.
Add the salt and pepper and allow the soup to simmer over medium-low heat until the potatoes have softened, about 15 minutes.
Add the corn and chicken and continue to cook until heated through.
Garnish with fresh cilantro and bacon before serving.
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