Step 1

Preheat oven to 425ºF. Line a sheet pan with aluminum foil and arrange the poblano peppers, jalapeño pepper, and garlic cloves on the foil. Drizzle with 2 teaspoons avocado oil and a sprinkle of salt. Transfer to the oven for 20 minutes until the skins of the peppers blister and char. Remove from the oven and let cool for 5-10 minutes.

Step 2

Once the poblano peppers are cool enough to handle, carefully remove the skins. Transfer the poblano peppers, garlic, and jalapeño (seeds included) to a food processor and pulse until finely chopped. Alternatively, you can roughly chop the peppers and garlic with a knife.

Step 3

If using ears of corn, cut the corn from the husked cobs and set aside. Remove a bit of corn and reserve for garnish.

Step 4

Heat the remaining 1 teaspoon avocado oil in a large pot. Add the diced onion and cook for 4-5 minutes until just beginning to soften. Add the minced peppers and garlic and cook for 3-5 minutes more until very fragrant.

Step 5

Add the vegetable stock and bring to a boil. Reduce heat.

Step 6

Add half the corn, the coconut milk, and the kale leaves. Simmer for 10-15 minutes until softened. Taste and season with salt, pepper, and cayenne powder.

Step 7

Using an immersion blender, blend the soup until smooth and creamy. Taste and season again to your tastes.

Step 8

Add the remaining half of the corn and simmer for 10 minutes more. Taste and season. Turn off heat.

Step 9

Ladle the chowder into bowls and arrange reserved fresh sweet corn and sliced avocado on top. Sprinkle with red pepper flakes, if desired. Enjoy!