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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold half the reserved bacon into the chowder, seasoning with salt and freshly cracked black pepper according to preference.
- 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