Cozy Roasted Poblano Corn Chowder Recipe for Soup Lovers

Sometimes a magical poblano corn chowder emerges as the perfect comfort meal for chilly evenings.

Creamy textures blend with smoky pepper notes that dance across your palate.

Southwest inspirations shine through each spoonful of this hearty soup.

Fresh kernels and roasted peppers create a symphony of rustic flavors waiting to be savored.

Regional ingredients tell delicious stories about culinary traditions and home cooking.

Each ingredient whispers memories of warmth and nourishment from grandmother’s kitchen.

Your taste buds will thank you for discovering this soul-satisfying recipe that promises pure deliciousness in every bite.

Roasted Poblano Corn Chowder: Cozy Comfort in a Bowl

• Savor Speedy Sophistication: This roasted poblano corn chowder delivers gourmet flavor without complicated techniques.
• Quick Kitchen Magic: The recipe transforms simple ingredients into a rich, creamy dish in under an hour, perfect for busy home cooks seeking delicious meals.
• Comfort Food Reinvented: Combining crispy bacon, smoky poblanos, and creamy cheese creates a soul-warming soup that elevates traditional chowder with exciting southwestern flair.
• Customize with Ease: Flexible garnishing options like cilantro, avocado, and lime allow personal touches, making this recipe adaptable for different taste preferences and dietary needs.

What’s Blended in Roasted Poblano Corn Chowder

• Bacon: Crispy meat that adds smoky flavor and rich texture to the chowder.
• Chicken Broth: Liquid base that provides deep savory foundation for the soup.

• Poblano Peppers: Mild green peppers with a subtle heat, roasted for complex smoky flavor.
• Onion: Sweet base that creates depth in the soup's flavor profile.
• Garlic: Aromatic that enhances overall taste and provides pungent undertone.
• Corn: Sweet kernels that add natural sweetness and texture to the chowder.
• Potatoes: Starchy vegetable that helps thicken and create creamy consistency.
• Avocado: Optional garnish that offers creamy and fresh element.
• Cilantro: Fresh herb for bright, herbal garnish.
• Lime Wedges: Optional citrus garnish for adding brightness.

• Heavy Cream: Rich dairy that creates luxurious, smooth texture.
• Gouda Cheese: Melty cheese that adds sharp and creamy dimension.
• Butter: Adds richness and helps sauté aromatics.
• Flour: Thickening agent for creating smooth soup consistency.

• Salt: Enhances overall flavor profile.
• Black Pepper: Adds subtle heat and complexity.

How to Make Roasted Poblano Corn Chowder

Step 1: Blister Poblano Peppers

Turn your broiler to high heat.

Place Poblano peppers on a foil-covered baking sheet.

Broil the peppers about 8 inches from heat until their skin turns completely black and charred.

Flip peppers and continue broiling.

Once peppers are evenly blackened, wrap them in foil and let them steam for several minutes.

Carefully peel off the charred skin, remove stems and seeds, then chop the peppers into small pieces.

Step 2: Crisp the Bacon

Heat a Dutch oven over medium temperature.

Cook bacon until it becomes perfectly crispy and golden brown.

Transfer the cooked bacon to a paper towel-lined plate, keeping the delicious bacon drippings in the pot.

Step 3: Sauté Flavor Builders

Add oil and butter to the bacon drippings.

Lower the heat to medium-low and introduce diced onions.

Cook until onions become soft and translucent.

Add minced garlic and quickly stir for a few seconds to release its aromatic essence.

Step 4: Create Chowder Base

Sprinkle flour into the pot and stir continuously for two minutes.

Pour in chicken broth and add diced potatoes.

Bring the mixture to a boil, then reduce heat.

Simmer until potatoes become tender and easily pierced with a fork.

Step 5: Enrich the Chowder

Incorporate roasted Poblano peppers, sweet corn kernels, and rich heavy cream.

Return the mixture to a gentle simmer.

Gradually add Gouda cheese, stirring until it melts completely and creates a smooth, creamy texture.

Step 6: Season and Combine

Mix in half of the crispy bacon, reserving the remaining pieces for garnish.

Season the chowder with salt and freshly ground black pepper to suit your taste preferences.

Step 7: Plate and Garnish

Ladle the hot chowder into serving bowls.

Top with remaining crispy bacon bits, fresh chopped cilantro, creamy avocado chunks, and a squeeze of zesty lime juice for a bright finish.

Poblano Chowder Tips That Matter

• Blacken poblanos evenly under the broiler, creating a smoky flavor that adds depth to the chowder.
• Reserve bacon fat for sautéing vegetables, enhancing the overall richness and adding incredible flavor to the dish.
• Add Gouda gradually and stir continuously to ensure smooth, creamy incorporation without lumps or separation.
• Adjust spiciness by removing more or fewer poblano pepper seeds, tailoring the chowder to personal heat preferences.
• Prepare chowder in advance and reheat gently, as the flavors will deepen and become more complex over time.

Keeping Poblano Chowder Creamy and Smooth

• Store leftover chowder in an airtight container for up to 3-4 days in the refrigerator, ensuring the lid is tightly sealed to maintain freshness.
• Pour cooled chowder into freezer-safe containers, leaving some space for expansion, and freeze for maximum 2 months; avoid freezing if cream-based soup contains potatoes.
• Warm the chowder over medium-low heat, stirring occasionally to prevent scorching, and add a splash of chicken broth or water to restore original creamy consistency.
• Transfer desired portion to a microwave-safe bowl, cover with a microwave-safe lid or paper towel, and heat in 30-second intervals, stirring between each interval until thoroughly warmed.

Warm Complements For Corn Chowder

• Pair with Crisp Sauvignon Blanc: The zesty, herbal notes of this white wine cut through the chowder's richness, complementing the roasted poblano's smoky flavor and providing a refreshing contrast.
• Serve with Jalapeño Cornbread: The slightly spicy, sweet cornbread echoes the corn in the chowder while offering a complementary texture that soaks up the creamy soup perfectly.
• Match with Mexican Beer: A light, cold Mexican lager like Modelo Especial balances the chowder's warmth, with its crisp carbonation cleansing the palate between spoonfuls.
• Accompany with Citrus Salad: A bright, tangy salad with orange and grapefruit segments adds a fresh, acidic element that lightens the soup's creamy intensity and provides a palate-cleansing contrast.

Corn Chowder Roasting Variants

• Vegetarian Poblano Corn Chowder: Replace bacon with smoked paprika and use vegetable broth instead of chicken broth. Add plant-based bacon bits or crispy tofu for protein and texture.
• Dairy-Free Poblano Corn Chowder: Swap heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Gouda cheese to maintain a creamy consistency and cheesy flavor.
• Gluten-Free Version: Substitute all-purpose flour with cornstarch or gluten-free flour blend. Ensure all other ingredients are certified gluten-free to prevent cross-contamination.
• Low-Carb Alternative: Replace potatoes with cauliflower florets. Use cauliflower as a base to reduce carbohydrate content while maintaining the chowder's rich and creamy texture.

FAQs

• Are poblano peppers spicy?

Poblano peppers are mild to medium-hot, with a slightly smoky flavor. They typically range from 1,000 to 2,000 Scoville heat units, which is much milder than jalapeños.

• Can I substitute the poblano peppers?

You can use Anaheim or green bell peppers as a mild alternative. If you want more heat, consider using hatch or jalapeño peppers.

• Is this chowder gluten-free?

No, the recipe contains flour for thickening. To make it gluten-free, use cornstarch or a gluten-free flour blend as a replacement.

• What type of cheese works best if I don't have Gouda?

Monterey Jack, mild cheddar, or pepper jack are excellent substitutes that will melt smoothly and complement the poblano’s flavor.

Roasted Poblano Corn Chowder Recipe

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4.8 from 25 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty Roasted Poblano Corn Chowder brings smoky southwestern warmth to creamy comfort soup lovers. Robust flavors dance with tender corn and spicy peppers, offering a delightful culinary escape you’ll savor to the last spoonful.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 large poblano peppers, roasted, peeled, seeded, and chopped (1 to 1 1/2 cups)
• 1 1/2 pounds (680 grams) Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
• 1 bag (12 ounces / 340 grams) frozen corn kernels, thawed

Protein and Dairy:

• 8 slices bacon, cut into 1/2-inch pieces
• 2 cups (about 8 ounces / 226 grams) shredded Gouda cheese
• 1 cup (240 milliliters) heavy cream
• 2 tablespoons butter

Seasonings and Cooking Ingredients:

• 1 large onion, chopped
• 6 cloves garlic, chopped
• 8 tablespoons all-purpose flour
• 6 cups (1.4 liters) chicken broth
• 1 tablespoon canola oil (or vegetable oil, if needed)
• Salt and freshly ground black pepper, to taste
• Chopped cilantro, diced avocado, lime wedges (optional, for garnish)

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Instructions

1. Prepare poblano peppers by placing them under a high broiler, positioning the baking sheet approximately 8 inches from heat source. Roast until exterior becomes charred and blackened, rotating midway through cooking process. Allow peppers to steam under covered foil, then carefully remove skin, stems, and seeds before chopping.
2. Render bacon in a large Dutch oven over moderate heat until crisp and golden. Transfer cooked bacon to a paper towel, preserving the rendered fat within the cooking vessel.
3. Introduce oil and butter to the existing bacon drippings, reducing heat to gentle warmth. Sauté diced onions until translucent and softened, then briefly incorporate minced garlic to release aromatic qualities.
4. Dust the vegetable mixture with flour, stirring continuously to create a light roux. Pour chicken broth and add cubed potatoes, elevating temperature to initiate boiling. Reduce heat and simmer until potatoes reach tender consistency.
5. Incorporate roasted poblano pieces, corn kernels, and rich cream into the developing chowder. Return mixture to a gentle simmer, gradually melting Gouda cheese while stirring to create smooth texture.
6. Fold half the reserved bacon into the chowder, seasoning with salt and freshly cracked black pepper according to preference.
7. Portion the creamy chowder into serving bowls, garnishing with remaining crisp bacon bits, fresh cilantro leaves, diced avocado, and bright lime wedges for enhanced flavor profile.

Notes

• Roast poblanos carefully to avoid burning, watching them closely under the broiler for even blackening.
• Save bacon drippings for extra flavor, adding depth to the chowder’s base without overwhelming richness.
• Adjust consistency by adding more chicken broth if the chowder becomes too thick during simmering.
• Customize heat levels by removing or keeping poblano pepper seeds based on spice preference.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 70 mg