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In the realm of culinary creativity, few dishes encapsulate the spirit of summer as beautifully as the Refreshingly Spicy Cucumber Poblano Chowder. This vibrant chowder is a delightful fusion of fresh cucumbers and mild poblano peppers, resulting in a dish that tantalizes the palate with its unique combination of flavors. The crispness of the cucumbers is perfectly balanced by the subtle heat of the poblanos, making for a chowder that is both refreshing and satisfying. As we dive into the world of this chowder, we’ll explore not only its incredible taste but also the importance of using fresh, high-quality ingredients that can elevate your cooking experience.

Vegan Cucumber Poblano Chowder

Discover the vibrant flavors of summer with Refreshingly Spicy Cucumber Poblano Chowder! This delightful dish combines crisp cucumbers and mild poblano peppers, creating a unique blend of refreshing and spicy that will tantalize your taste buds. With simple preparation steps and fresh, high-quality ingredients like coconut milk and aromatic spices, you can create a comforting and nutritious meal perfect for any occasion. Experience the joy of cooking and enjoy every delicious spoonful!
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Ingredients
  

2 medium cucumbers, peeled and diced

2 medium poblanos, roasted, peeled, and chopped

1 medium onion, diced

3 cloves garlic, minced

2 medium potatoes, diced

4 cups vegetable broth

1 cup coconut milk (or any non-dairy milk)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Lime wedges for serving (optional)

Instructions
 

Prepare the Poblano Peppers: If you haven’t done so, roast the poblanos directly on an open flame or under a broiler until the skin is charred. Place them in a bowl covered with plastic wrap for about 10 minutes to steam, which will make peeling easier. Once cooled, peel off the skin, remove the seeds, and chop them finely.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until the onions are translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Add Vegetables: To the pot, add the diced potatoes, chopped roasted poblanos, ground cumin, and smoked paprika. Stir well to combine and let cook for another 3-4 minutes.

        Simmer the Chowder: Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.

          Blend the Chowder: Once the potatoes are fork-tender, remove the pot from heat. Using an immersion blender, carefully blend the chowder until smooth. If you desire a chunkier texture, you can reserve some potato pieces before blending and stir them back in afterward.

            Finish with Cucumbers and Coconut Milk: Add the diced cucumbers and coconut milk to the blended chowder. Return to low heat, and allow the chowder to warm through for about 5-10 minutes. Season with salt and pepper to taste.

              Serve and Garnish: Ladle the chowder into bowls and garnish with fresh cilantro or parsley. Serve with lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings