This creamy Roasted Poblano Corn Chowder combines roasted poblano peppers, sweet corn, potatoes, and Mexican seasonings for a dose of delicious comfort in a bowl. It’s an easy, filling, and vegetarian-friendly recipe perfect for weeknight dinners.
This Roasted Poblano Corn Chowder is one of my favorite recipes that I’ve made this year! Peppers give off so much flavor when they’re roasted and poblano peppers are no exception! The sweet and smoky taste of roasted poblano peppers is a perfect match for this corn chowder. The natural sweetness of the corn balances out the spice in the peppers so your family can enjoy a bowl.
Making this creamy corn chowder is easy. After roasting the poblanos, you’ll mix them together with corn, potatoes, cream, and Mexican seasonings. The chowder isn’t overly spicy but still has a welcome kick that helps it stand out in a crowd.
I love to top this with freshly chopped cilantro but you could also add a spritz of lime, crushed tortilla chips, and even crispy bacon pieces. Just like my Stuffed Pepper Soup, this chowder is the ultimate comfort food you can enjoy any time of year!
Ingredients you’ll need
- Poblano peppers – This mild Mexican green chile pepper is much larger in size and less spicy than jalapenos or serranos. This makes them a popular ingredient in many dishes, especially when they’re roasted!
- Corn – Sweet corn gives this chowder texture and a natural sweet flavor.
- Soup veggies – You’ll use aromatic veggies like onions, celery, carrots, garlic, and potatoes to make this chowder filling and satisfying.
- Broth – I like using chicken broth in this recipe to help deepen the flavor, but you can use vegetable or beef broth as well.
- Herbs and seasonings – Using bay leaves, cumin, coriander, Mexican oregano, salt, and pepper will give the chowder a Mexican flare while still maintaining balance.
- Heavy cream – To transform this rich and creamy soup into the ultimate comfort food.
- Cheese – A finishing touch of shredded cheddar cheese makes each bite extra creamy.
How to roast poblano peppers
Roasting poblano peppers helps bring out the natural flavors as well as sweet and spicy notes. It’s a necessary step when you want to increase the smokiness in this soup as well as many other dishes like Chile Relleno and Roasted Poblano Cream Sauce.
There are two ways to roast poblano peppers:
- Over an open flame: Using metal tongs, toast the poblanos until the skin gets black and blistered on all sides.
- Under a broiler: Place the chiles on a sheet pan under a broiler for 5 minutes, or until the skin is blackened and blistered. Make sure to flip them as needed.
After the poblanos are black and blistered, cover them with foil on a baking sheet. Letting the peppers “sweat” makes removing their burnt skin and seeds so much easier. From there, chop them up and add the roasted chiles to any recipe you like!
How to make roasted poblano corn chowder
- Saute the soup veggies: Cook the onions, celery, carrot, and garlic in a large soup pot until they are soft and the onions become translucent.
- Season and simmer: Add in the potatoes, seasonings, and chicken broth. Bring the soup to a boil before lowering the heat and letting it simmer until the potatoes are cooked through.
- Blend it up: Discard the bay leaves. Carefully scoop some of the chowder from the pot into a blender and blend until smooth. Do this in batches to avoid making a mess.
- Add the cream: When the blended chowder is back in the pot, stir in the corn and poblano pieces and bring the soup back up to a simmer. Stir in the heavy cream and shredded cheese.
- Garnish and serve: Serve each bowl of soup with a garnish of chopped cilantro and a squeeze of fresh lime juice and enjoy!
Tips and substitutions
- Be careful when blending hot liquids! Try not to overfill your blender and hold the blender lid down with a kitchen towel to prevent splashing and spilling.
- If you don’t have frozen corn, you can use canned corn as well. Just make sure to drain and rinse it first under water.
- This chowder can vary in spice level. Poblanos peppers are typically mild but sometimes you get a spicy batch! If you’re concerned that it might be too spicy, be sure to remove all the seeds and veins from the peppers after roasting them.
- For spicier chowder, leave the seeds and veins intact when preparing the peppers.
- Top your soup with additional toppings, like cotija cheese, chopped red onion, bacon, green onion, or crushed corn tortilla chips.
- Customize this corn chowder with mix-ins, such as cooked bacon, smoked gouda cheese, fresh tomatoes, green onions, or black beans.
Storing and reheating
To store, place the leftover soup in an airtight container or jar with a lid. Keep it in the fridge for up to 1 week.
To reheat, heat the leftover poblano corn chowder in the microwave for a few minutes. Alternatively, heat it on the stovetop in a saucepan over medium heat until it’s warmed through.