Spicy Corn Chowder (vegan)

Submitted by Shelby Wood

Add a little spice to these chilly nights!


  • 1 Dried New Mexican Chili Pepper
  • 1/4 c. oil
  • 1/2 large onion diced
  • 3 minced garlic cloves
  • Approx. 1 c. cubed potatoes – I prefer red
  • 1 TBSP smoked paprika
  • 1 Pea sized squirt of Carolina Reaper paste (optional – this adds a LOT of heat!)
  • 2 cans of whole kernel corn
  • 1 box of vegetable broth
  • 1 can of coconut milk


  1. Chop onions and garlic, add to large pot with oil over medium heat.
  2. Once onions are transparent add diced potatoes and vegetable stock to pot.
  3. Chop or tear dried New Mexican chili pepper and add to pot.
  4. Add cans of corn.
  5. Bring to boil.
  6. Drop down to simmer and add in spices for ~ 25 minutes or until potatoes are soft.
  7. Add in coconut milk for the final 5 minutes.
  8. Serve and enjoy! I have served with a hard crusted bread.

Adapted From: https://www.makingthymeforhealth.com/vegan-roasted-poblano-corn-chowder/

Works Cited / Source:

 Sarah. “Vegan Roasted Poblano Corn Chowder.” Making Thyme for Health, 20 Feb. 2018, https://www.makingthymeforhealth.com/vegan-roasted-poblano-corn-chowder/.

Shelby Wood
Shelby WoodManager of Program Development, CommunityCare of Lyme

If you have a recipe you would like to share, please reach out to shelby@cclyme.org. 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme