I recently whipped up a bowl of Roasted Poblano Corn Chowder and was delighted by the medley of bold flavors. Roasted poblano peppers mix beautifully with sweet kernels of fresh corn, tender potatoes, diced onion, and a splash of heavy cream. The result is an irresistibly hearty, balanced creation that intrigues the senses.

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I recently whipped up a bowl of Poblano Corn Chowder that totally blew my mind. Roasted poblano peppers, chopped just right after being peeled and seeded, teamed up with fresh corn kernels from several ears to bring a burst of flavor to every spoonful.

I tossed in diced potatoes and a large amount of onions with minced garlic for that extra kick, then simmered everything in a rich broth made with chicken or veggie stock. A splash of olive oil started it all off, and later I stirred in some heavy cream to give the chowder a silky finish.

There’s just something about the way these ingredients come together that reminds me of a green chile tamale – but in a soup form. The balance of smoky roasted poblanos and sweet corn keeps me coming back for more.

Give it a try if you’re looking for something unique and a little adventurous.

Why I Like this Recipe

I really dig this recipe because firstly, i love how the combo of roasted poblanos and fresh corn gives it a smoky and sweet vibe that makes it kinda like a green chile tamale in soup form. Secondly, i appreciate that the steps are simple and not too complicated so even when i’m not the best in the kitchen, i can still make something tasty. Thirdly, i really enjoy the warmth and the little kick it gives you, perfect for a chilly day when i just need a cozy meal. Lastly, using fresh ingredients like the potatoes and onions makes everything taste so homemade and real, which is something i always look for.

Ingredients

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Roasted poblano peppers bring mild spice while adding vitamin C and natural flavor to the chowder.
Fresh corn kernels deliver natural sweetness and fiber while keeping the dish hearty and satisfying.
Potatoes provide comfort and body with starchy carbs that help thicken this delicious chowder.
Onions give a savory base and antioxidants that boost both flavor and health benefits.
Garlic offers zesty goodness along with natural anti-inflammatory properties for an extra kick.
Heavy cream enriches the chowder with a silky texture and smooth, mellow richness.

Ingredient Quantities

2 roasted poblano peppers (peeled, seeded, and chopped)

4 ears of fresh corn (kernels removed, about 3 cups)

2 medium potatoes (peeled and diced into bite-size pieces)

1 large onion (diced)

3 cloves of garlic (minced)

4 cups chicken or veggie stock

1 cup heavy cream

2 tbsp olive oil

Salt to taste

Freshly cracked black pepper to taste

How to Make this

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1. First, preheat your oven to 400°F and line a baking sheet with foil. Roast the poblano peppers until their skins are blistered, about 20 minutes.

2. After the peppers cool down a bit, peel off their charred skins, remove the seeds and chop them roughly.

3. Meanwhile, heat the olive oil in a large pot over medium heat and cook the diced onions and minced garlic until they get soft and a bit translucent.

4. Add the chopped potatoes to the pot and let them cook for about 5 minutes before mixing in the corn kernels and roasted poblanos.

5. Pour in the chicken or veggie stock and increase the heat till it starts simmering; let it cook until the potatoes are tender, which takes about 15 minutes.

6. Once the potatoes are soft, lower the heat and stir in the heavy cream. Be careful not to let the soup boil after adding the cream.

7. Season the chowder with salt and freshly cracked black pepper to taste, stirring well so that all the flavours blend together nicely.

8. If you like a thicker chowder, let it simmer on low for a couple of minutes to let it reduce a bit.

9. Taste and adjust the seasoning if needed, adding more salt or pepper if it tastes bland.

10. Serve the poblano corn chowder hot with a side of crusty bread or a sprinkle of extra chopped poblano on top if you want an extra kick.

Equipment Needed

1. Oven
2. Baking sheet and aluminum foil
3. Sharp kitchen knife
4. Cutting board
5. Large pot
6. Wooden spoon for stirring
7. Tongs for handling hot peppers
8. Measuring cups and spoons
9. Soup ladle
10. Serving bowls

These are the basics you’ll need to whip up the recipe.

FAQ

Can I use frozen corn instead of fresh?

Sure, you can use frozen corn if it's what you have on hand. Just make sure you thaw it beforehand and drain off any extra water.

Is this chowder spicy?

Its heat is very mild because of the poblano peppers. If you like a bit more kick, you can add a pinch of cayenne or red pepper flakes.

How many servings does this recipe make?

It makes around 4 to 6 servings, so it's perfect for a family dinner or leftovers the next day.

Can I freeze the leftovers?

Yes, you can freeze it, but be careful with the heavy cream. It might separate a little when reheated. To fix that, reheat on low heat and stir constantly.

Can I use vegetable stock instead of chicken stock?

Absolutely, vegetable stock works just fine and makes it a great option for vegetarians.

Poblano Corn Chowder Recipe Substitutions and Variations

Instead of roasted poblano peppers, you could use Anaheim peppers which bring a similar but milder smokey flavor.
If you dont have fresh corn, you can go with frozen corn kernels that are thawed out beforehand.
Heavy cream can be substituted with a mix of half and half plus a bit of butter for a creamier texture, though it might be a little thinner.
If you’re short on chicken stock, vegetable broth works just as well and it keeps the chowder vegetarian friendly.
Olive oil can be replaced by other oils like canola or avocado oil if those are easier to find in your kitchen.

Pro Tips

1: When you’re adding the cream, make sure the soup is at a gentle simmer and not boiling hard. This helps keep the cream from curdling which can ruin the smooth texture of the chowder.

2: Give the roasted poblanos a good rest after taking them out of the oven. Let them cool enough so you can peel off the charred skin easily without burning your hands, this makes a big difference in flavor.

3: If you want your chowder to be thicker and creamier try blending a portion of it with a stick blender once the potatoes are soft. Just be careful not to blend it all so you still keep some nice chunky bits.

4: Taste as you go. Seasoning gradually will go a long way in making sure the flavors all balance out instead of just being salty or bland. Enjoy the process and don’t rush it.

Poblano Corn Chowder Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven
2. Baking sheet and aluminum foil
3. Sharp kitchen knife
4. Cutting board
5. Large pot
6. Wooden spoon for stirring
7. Tongs for handling hot peppers
8. Measuring cups and spoons
9. Soup ladle
10. Serving bowls

These are the basics you’ll need to whip up the recipe.

Ingredients

2 roasted poblano peppers (peeled, seeded, and chopped)
4 ears of fresh corn (kernels removed, about 3 cups)
2 medium potatoes (peeled and diced into bite-size pieces)
1 large onion (diced)
3 cloves of garlic (minced)
4 cups chicken or veggie stock
1 cup heavy cream
2 tbsp olive oil
Salt to taste
Freshly cracked black pepper to taste

Directions

First, preheat your oven to 400°F and line a baking sheet with foil. Roast the poblano peppers until their skins are blistered, about 20 minutes.
After the peppers cool down a bit, peel off their charred skins, remove the seeds and chop them roughly.
Meanwhile, heat the olive oil in a large pot over medium heat and cook the diced onions and minced garlic until they get soft and a bit translucent.
Add the chopped potatoes to the pot and let them cook for about 5 minutes before mixing in the corn kernels and roasted poblanos.
Pour in the chicken or veggie stock and increase the heat till it starts simmering; let it cook until the potatoes are tender, which takes about 15 minutes.
Once the potatoes are soft, lower the heat and stir in the heavy cream. Be careful not to let the soup boil after adding the cream.
Season the chowder with salt and freshly cracked black pepper to taste, stirring well so that all the flavours blend together nicely.
If you like a thicker chowder, let it simmer on low for a couple of minutes to let it reduce a bit.
Taste and adjust the seasoning if needed, adding more salt or pepper if it tastes bland.
Serve the poblano corn chowder hot with a side of crusty bread or a sprinkle of extra chopped poblano on top if you want an extra kick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.