There is a restaurant we used to go to named Rockfish. They had a delicious creamy jalapeño soup that we loved. Well Rockfish has nothing vegan on the menu to speak of and the soup is not vegan either. I decided to make a chowder version of this soup as the original recipe is a cream based soup. This was delicious and kicked up a notch with smoked serrano chili
Creamy Jalapeño Chowder
I cut up my potatoes into squares and use the odd cast off pieces in my creamy base. I have vegetables and peppers in the bottom of the pan covered with water then a steamer basket on top with the potato cubes, celery, onion and corn. The veggies in the bottom get blended smooth then added to the diced vegetables to make a creamy based chowder. Spicy and delicious.
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Ingredients
- 2 Large Jalapeño's
- 1 Smoked, dried serrano chili Sub fresh serrano and smoked paprika or chipotle
- 8 Yukon potatoes
- 6 oz Frozen organic corn
- 1/2 Small sweet onion
- 1/4 TSP Nutmeg
- 1/2 TSP Garlic Powder
- 1/2 TSP Himalayan salt
- 1/2 TSP Black pepper
- 1/2 Cup Plant milk I used So Delicious coconut milk
- Water to cover
- 1/4 TSP Red chili flakes
- 1/4 TSP Chili powder Optional garnish
- 1/4 TSP Finely chopped Jalapeño Optional garnish
Instructions
- Peel and cut potatoes into 1/2" cubes. Put cut off pieces in the bottom of a three or four quart saucepan. Put the cubes in a steamer basket.
- Slice Jalapeño's lengthwise and remove the seeds. Add the Jalapeño's and crushed serrano pepper to saucepan.
- De-string and slice celery into 1/4" pieces. Add to steamer basket.
- Slice onion and add to steamer basket OR saucepan - depending on how chunky you want the chowder to be.
- Rinse frozen corn, put 2/3 in saucepan and the rest in the steamer basket.
- Cover vegetables with water, place the steam basket on top. Cover and put saucepan on the stove over medium heat.
- After 10 minutes check the steamed vegetables. If the potato is soft all the way through you are ready to blend the vegetables in the bottom of the pan. Carefully remove the steamer basket and set aside.
- Put the bottom vegetables and water in a blender. Add milk, spices, salt and pepper. Blend for 5 minutes or until a creamy consistency.
- Taste the blended soup and adjust with more salt and pepper to your preference.
- Pour back into saucepan and add the steamed vegetables. Stir gently to mix the creamy soup with the vegetables.
- Serve with a sprinkle of chopped Jalapeño's or chili powder as a garnish.
Notes
This is a Snap Pea Sheep recipe
I place the Jalapeño, serrano, potato shards, corn, celery tops and odd pieces in the bottom and cook them through so they can be blended into a cream. The peppers have a skin that make them difficult to eat even after steaming.
The steamed corn and onions can also be difficult to chew. They can be added to the cream base if that is your preference.
It would be much easier to just cook everything together and blend it all. It makes a beautiful creamy soup with a lot less effort. Again, it is your preference. peppers.
