Corn Pastrami Chowder

Saute onion and garlic in olive oil over medium heat until fragrant. Add poblano pepper and continue to saute until onion is translucent and brown bits appear on the garlic.

Add cornstarch and stir well. Deglaze the pan with chicken stock, stir well. Add 3 ½ cups corn, salt, black pepper, and chili powder. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.

With an immersion blender, blend soup until smooth and creamy.

Add remaining corn, parsley, pastrami, and non-dairy milk. Stir well and heat through. Serve! Chowder keeps nicely in the fridge or freezer for a make-ahead dinner or lunch prep.