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Chowder is a beloved dish that has warmed hearts and filled bellies for generations. Traditionally associated with creamy textures and hearty ingredients, chowder can be a versatile canvas, allowing for endless variations that cater to diverse tastes and dietary preferences. Among these variations, the Refreshingly Spicy Cucumber Poblano Chowder stands out as a remarkable choice, seamlessly blending refreshing and spicy elements to create a delightful and unique culinary experience.

Vegan Cucumber Poblano Chowder

Discover a delightful twist on a classic dish with Refreshingly Spicy Cucumber Poblano Chowder. This unique chowder combines the refreshing crunch of cucumbers with the mild heat of roasted poblanos, creating a bowl of comfort that's perfect for any season. Packed with health benefits, it's not only hydrating and low in calories but also rich in vitamins. Perfect for lunch or dinner, this chowder is easy to customize and sure to impress family and friends. Dive into a flavorful experience that elevates your meal!
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Ingredients
  

2 medium cucumbers, peeled and diced

2 medium poblanos, roasted, peeled, and finely 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, chopped, for garnish

Lime wedges for serving (optional)

Instructions
 

Prepare the Poblano Peppers: If you haven't already roasted the poblanos, place them directly over an open flame or under a broiler until the skin is blackened and charred. Transfer them to a bowl and cover with plastic wrap to steam for about 10 minutes, which will make peeling easier. Once cool enough to handle, carefully peel off the charred skin, remove the seeds, and chop the peppers finely.

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

      Add Vegetables: Stir the diced potatoes and the chopped roasted poblanos into the onion-garlic mixture. Sprinkle in the ground cumin and smoked paprika, mixing well to coat the vegetables. Allow them to cook together for another 3-4 minutes, letting the spices enhance the flavors.

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

          Blend the Chowder: Once the potatoes are soft, remove the pot from heat. Using an immersion blender, blend the chowder until smooth and creamy. If you prefer a chunkier texture, reserve a few potato pieces before blending and stir them back in afterward for added texture.

            Finish with Cucumbers and Coconut Milk: Add the diced cucumbers and coconut milk to the blended chowder. Return the pot to low heat and allow the chowder to warm through for about 5-10 minutes. Taste and adjust seasoning with salt and pepper as needed.

              Serve and Garnish: Ladle the chowder into bowls and garnish with chopped fresh cilantro or parsley for a vibrant touch. Serve with lime wedges on the side for an extra burst of flavor, allowing everyone to customize their dish.

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