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Roasted Poblano Corn Chowder: recipe at a glance
- Main Ingredients: Poblano Peppers, corn (fresh, frozen or canned), broth, potatoes, milk or plant-based milk (almond milk, coconut, etc).
- Dietary: This poblano corn chowder recipe is vegetarian, gluten-free, and meatless. It’s also vegan adaptable (dairy-free adaptable).
- Flavor: The smokiness of roasted poblanos and sweet corn is a match made in food heaven! As for the spice level, roasted poblano peppers are less spicier than a jalapeño pepper (read more about it below!). Potatoes adda bit of starch that makes the chowder creamy.
- What You Need to Know: This customizable chowder is packed with veggies and can be served as a main course or a starter. Leftovers can be stored in the refrigerator and reheated for quick and delicious meals throughout the week.
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Ingredients You’ll Need
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Poblano Peppers: Poblano chiles are mild green chiles less spicy than a jalapeno pepper. When roasted, the charred skin gives the pepper a toasty, smoky flavor while mellowing out the heat of this (already mild) green chile.
- Corn: During summer, I make this chowder recipe with fresh corn but during cold weather, I use frozen corn. In a pinch, canned corn can be used (rinsed and drained).To make this recipe, you will need 1 ½ cups of corn kernels, or about 3 fresh medium ears of corn or 1 (14-ounce) can of corn.
- Potatoes: Diced potatoes not only make this soup more filling but also add a thick texture to the broth while making it extra creamy. Yukon gold potatoes, red potatoes, or any all-purpose baking potatoes like Russets can be used.
- Olive Oil: This is my preferred oil when sautéing aromatics but other oils, such as avocado oil can be used.
- Aromatics: To create layers of flavor we start with onion, I use yellow or brown onions (white onions work too!), fresh garlic cloves (or use garlic paste if that’s what you have), celery, carrots, and red bell pepper.
- Vegetable Broth: To keep the soup vegetarian, use veggie broth. Chicken broth can also be used. Bouillon cubes and water can also be used as the soup base.
- Dairy or Plant-Based Milk: Dairy products such as heavy cream and Half and Half add the most creaminess but products like whole milk, oat milk, unsweetened almond milk, and coconut milk add to the richness and velvety texture of this creamy soup.
- Spices and Seasonings: Bay leaves, dried oregano, ground cumin, ground coriander, and black pepper. I use sea salt or Kosher salt.
- Garnishes: Chopped fresh cilantro (use fresh parsley if you don’t like cilantro), sour cream, shredded cheese, and lime wedges. I love adding a squeeze of lime to this poblano chowder right before serving it.
✔️ Additional Add-Ins & Toppings
- Bacon: Creamy texture soups benefit from toppings like salty and crispy bacon! Add an extra layer of flavor with crispy, chopped or crumbled bacon.
- Croutons: Add extra texture while keeping the soup vegetarian/vegan!
- Lime wedges: A squeeze of fresh lime juice brightens the flavors and balances the richness of this chowder.
- Green Onion: Sliced green onions or scallions add color and a little bite to the soup.
How to Make Roasted Poblano Corn Chowder?
<$attrs.data.title_tag class=”wp-block-heading”>REPLACE_$attrs.data.icon $attrs.data.title$attrs.data.title_tag>Check the printable recipe card below for detailed instructions and cooking times.
- First, roast the poblano peppers. There are several ways to do this. Additional details below.
- In a large pot Dutch oven, heat the oil over medium-high heat. If using butter, add it to the pot with the oil.
- Add the onions, bell peppers, celery and carrots and sauté until the onions become translucent. Stir in the garlic and the spices and sauté for about a minute to warm up the spices. Add the potatoes and enough broth to cover the potatoes.
- Bring to a boil, reduce the heat, cover the pot and simmer, until the potatoes become tender, about 12-15 minutes.
- Scoop about 3 cups of chowder and transfer it to a blender. Blend until smooth and return the blended soup to the pot. Alternatively, you can use an immersion blender to process the soup. If you do, make sure you leave some chunks of potato whole.
- Stir in the corn (no need to thaw it out) and chopped poblano peppers. Simmer over medium-low heat for about 5 minutes. Stir in the milk or plant-based milk and simmer for a couple of minutes. Season to taste with salt and ground black pepper. Serve with preferred toppings.
Add Extra Creaminess without Cream (or a flour roux)
To add extra creaminess to the chowder, take advantage of the potatoes’ natural starch. Remove a portion of potatoes from the chowder and place them in a small plate or bowl. Smash the potatoes with a fork and stir them back into the soup. You are welcome! Easy, natural and without dairy of gluten.
How to Roast Poblano Peppers?
There are several ways to roast poblano chiles. On the stovetop, in the oven, under the broiler, the grill and in the air fryer. Three of the easiest methods are shared below but if you prefer, you can learn 6 different ways to roast poblano peppers easily at home.
- Over an Open Flame (gas stove): This method allows you to char only 1-2 peppers at once, yet it’s one of the quickest processes. You will need metal kitchen tongs to turn/flip the poblano peppers. Place the pepper over your gas burner and start charring, turning ithe pepper as the skin blisters until all sides are evenly charred.
- Broiling (oven): Place the peppers on a sheet pan. Place the sheet pan under the broiler (about 6 inches below the heat source). Broil for about 5 minutes or until the skins are charred and blackened. Using kitchen tongs, turn the peppers and broil until roasted on all sides.
- Dry Skillet (gas or electric stove top): Place poblano peppers on a dry skillet, comal or griddle. Start charring them over medium-high heat, rotating them as needed once the skin starts to blister.
After the peppers are blackened and blistered, cover them with plastic wrap or foil so they can sweat. You can also place the charred peppers in a paper bag and let them sweat. This step makes peeling them super easy. After peeling (more like rubbing off the skin!), remove the stems and seeds and cut the peppers into strips.
Take a look at these other poblano pepper recipes
Poblano Corn Chowder Recipe Tips
- Control the Spice Level: Although poblano peppers are mild, once in a while you can get a spicy hot one! If you are sensitive to spicy heat, make sure to remove all the seeds and veins from the already roasted peppers before adding them to the soup.
- Add Extra Heat: To add extra heat, add a couple of jalapenos or serranos to the soup at the same time you saute the aromatics.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this roasted poblano chowder recipe can be made 1-2 days ahead of time. Store in an airtight container in the refrigerator.
Do I need to peel the potatoes before adding them to the soup?
Peeling the potatoes or keeping the skins on is a personal preference. The potato skin makes the soup a bit more rustic.
Storing, Freezing and Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for 4-5 days.
Freezing: To freeze roasted poblano corn chowder, cool the chowder completely, store it in a freezer-safe bag or container and freeze for up to 3 months. For convenience freezing smaller portions is a way to guarantee having quick meals handy any time. Thaw out in the refrigerator.
Reheating: Warm up the soup in a pot, over medium-low heat, stirring often until warm through. You can also reheat the poblano corn chowder in the microwave in small intervals.
Take a look at these other deliciously easy soup recipes
Things you may need
-
8 Quart Stockpot
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Wusthof Classic 8-inch Chef’s Knife
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Immersion Blender
Roasted Poblano Corn Chowder
This creamy Roasted Poblano Corn Chowder recipe combines the smokiness of roasted poblano peppers, sweet corn, potatoes, and Mexican spices in a flavorful creamy broth. This easy poblano chowder recipe can be made vegetarian, dairy-free, and vegan.
Ingredients
For the Chowder:
- 5 large poblano peppers
- 1 tablespoon olive oil
- 1 tablespoon butter, optional
- 1 medium/large onion, diced
- 1 small red bell pepper, diced
- 2 celery ribs, diced
- 1 large carrot, diced (with or without peel)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground coriander
- 3 cups about 1 pound potatoes, diced into about ½ inch chunks, with or without peels (*see notes)
- 4 cups vegetable or chicken broth, divided
- 2 bay leaves
- 1 teaspoon of salt and more to taste
- 12-14 ounces frozen corn, about 1 ½ cups, or about 3 fresh medium ears of corn or 1 (14-ounce) can of corn, drained
- 1 cup half and half, whole milk or plant-based milk (*see notes)
- Ground black pepper to taste
For serving (optional):
- Chopped cilantro
- Fresh lime wedges
- Shredded cheese
- Sour cream
Instructions
- Start by roasting or blackening the poblano peppers in the oven, under the broiler, in the air fryer, the grill, over an open flame or in a dry skillet on the stove top. Click the link to learn how to roast poblano peppers 6 different ways!
- When the peppers are blackened and blistered on all sides, cover them or place them in a resealable bag and allow them to steam for about 5-6 minutes so they can be easily peeled. Pick and rub off as much skin as possible.
- On a cutting board, cut the peppers open , pull the stems, remove the seeds and discard both. Cut the peppers into small pieces and set them aside.
- In a large soup pot or large Dutch oven, heat the oil and melt the butter over medium-high heat.
- Add the onions, bell peppers, celery and carrots and saute stirring frequently, until the onions become translucent, about 6-7 minutes. Stir in the garlic, cumin, oregano and ground coriander and cook until fragrant, about a minute. Add the potatoes and broth making sure you have enough broth to cover the potatoes by about half an inch. If you need to, add more broth or water.
- Add the bay leaves and 1 teaspoon of salt. Bring to a boil, reduce the heat, cover the pot and simmer, until the potatoes become tender, about 12-15 minutes.
- Uncover the pot and discard the bay leaves. Scoop about 3 cups of chowder and transfer it to a blender. Blend until smooth. Alternatively, you can use an immersion blender and process, making sure to leave some potato chunks whole. If using a regular blender, transfer the soup back to the pot. Stir in the corn (no need to thaw it out) and chopped poblano peppers. Simmer over medium-low heat for about 5 minutes. Stir in the half and half or milk and simmer for a couple of minutes. Season to taste with salt and ground black pepper. If using chopped cilantro, you can stir it into the soup at this time. Serve with preferred toppings
Notes
- I love using Yukon gold or red potatoes (with or without peel). Russet potatoes will also work. I prefer peeling Russet potatoes because of the thickness of their skin.
- Store leftover soup in an airtight container in the refrigerator for 4-5 days.
- This recipe can be made 1-2 days ahead of time.
- If you are worried about the spice level of poblano peppers, after the peppers are roasted, remove all the seeds and veins (that’s where the heat comes from!) before adding them to the chowder.
Nutrition
Calories: 215 kcal, Carbohydrates: 35 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.1 g, Cholesterol: 14 mg, Sodium: 808 mg, Potassium: 762 mg, Fiber: 5 g, Sugar: 6 g, Vitamin A: 2434 IU, Vitamin C: 102 mg, Calcium: 69 mg, Iron: 2 mg
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