This Roasted Poblano Corn Chowder is a deliciously smoky, spicy, and creamy way to warm up this season. Poblano peppers are roasted until blistered, which allows their smoky flavor to really come through, corn adds the right amount of sweetness to balance out the peppers, and Yukon Gold potatoes provide heartiness that makes this smoky corn chowder recipe a fantastic comfort food to carry into the cold winter months. As a bonus, it reheats beautifully for leftovers the next day.
Jump to:
- Ingredients Needed to Make Roasted Poblano Corn Chowder
- Optional Toppings to Garnish Your Roasted Poblano Chowder with Corn and Potatoes
- What's the Best Way to Roast Poblano Peppers for Corn Chowder?
- Chowder Pairings: What Goes Well with Poblano Corn Chowder?
- Essential Tools for Making Roasted Poblano Corn Chowder
- Looking for More Soup Recipes?
- Roasted Poblano Corn Chowder
Ingredients Needed to Make Roasted Poblano Corn Chowder
To prepare this flavorful Roasted Poblano Corn Chowder, you'll need the following ingredients:
- Poblano Peppers: These peppers are the star of the show, lending a smoky and slightly spicy flavor to the chowder.
- Olive Oil: You can use traditional extra-virgin olive oil or opt for garlic-infused olive oil if you want to omit fresh garlic for dietary reasons. It adds a delightful richness to the base.
- Garlic: Fresh garlic cloves, powdered garlic, or garlic-infused olive oil can be used, allowing you to tailor the level of garlic flavor to your preference.
- Green Onion: Green onions contribute a mild onion flavor and vibrant color to the chowder.
- Celery: Chopped celery adds a subtle earthy note and pleasant crunch to the soup.
- Corn: While frozen fire-roasted corn is our preferred choice for its smoky depth, classic sweet corn works just as beautifully. You can also use fresh grilled corn if available.
- Chicken Broth: We recommend using chicken broth for its rich flavor, but feel free to substitute with vegetable broth for a vegetarian poblano corn chowder.
- Whole Milk: Creamy and luscious, whole milk forms the base of this chowder, creating a velvety texture.
- Cornstarch: Cornstarch is essential for thickening the chowder. It ensures a smooth, luxurious consistency.
- Chipotle Pepper Powder: This ingredient introduces a lovely smokiness and an extra kick of heat, elevating the flavor profile.
- Ground Cumin: Ground cumin infuses warm, earthy undertones into the chowder, enhancing its complexity.
- Cracked Black Pepper: Freshly cracked black pepper adds a touch of boldness and depth to the soup.
- Kosher Salt: Diamond Crystal Kosher salt is a staple in our pantry.
Optional Toppings to Garnish Your Roasted Poblano Chowder with Corn and Potatoes
I love to serve this Roasted Poblano Corn Chowder with a selection of simple and delicious toppings to add extra flavor and visual appeal. Feel free to mix and match these toppings to customize your chowder to suit your taste.
- Sour Cream: A dollop of cool and tangy sour cream adds a delightful contrast to the chowder's smoky and creamy base. It can also help cool some of the heat from extra spicy peppers.
- Shredded Cheese: Whether you prefer sharp cheddar, smoked gouda, cotija, or another cheese of your choice, a generous sprinkle of shredded cheese melts into the smoky corn chowder, creating a rich and gooey topping.
- Additional Green Onions: For an extra burst of freshness and a hint of mild onion flavor, finely chopped green onions are an excellent choice.
- Cilantro: Fresh cilantro leaves provide a vibrant and herbaceous note to your chowder.
What's the Best Way to Roast Poblano Peppers for Corn Chowder?
Before adding poblano peppers to this chowder, roasting them is a key step that allows the peppers to develop a rich, smoky flavor that makes this dish extra tasty and also makes it easier to discard the skin, which makes for a better end-texture in this dish. There are three main ways to roast your poblano peppers and I switch between each method, depending on the season. For each method, you'll want to ensure your pepper is whole (with the stem intact), clean, and thoroughly dried.
Under the broiler
In colder months, the broiler is a convenient option because it is mostly hands-off, allowing you to prep the rest of the ingredients while the peppers roast.
- Preheat your oven's broiler to high (usually around 500-550° Fahrenheit / 260-290° Celcius) and ensure that your oven rack is placed in the top position of your oven.
- Place the peppers on a foil-lined baking sheet and transfer to the top rack to broil for 15-20 minutes, flipping them once with tongs.
- When the peppers have blistered and blackened slightly and the skin is pulling away from the flesh, remove them from the oven.
- Using kitchen tongs, transfer the peppers to a heatproof bowl and cover with a tight-fitting lid (or place a plate on top to seal). Allow to steam for 10 minutes -- this makes removing the skins so much easier!
- Once they are finished steaming, allow the peppers to cool until they can be comfortably handled. Once cooled, peel the skin and discard, then using a knife, carefully scrape the seeds out and discard them along with the stem.
On an open flame on a gas stovetop
Roasting over a gas stovetop flame is hands-on but practical when you don't want to use the oven and it’s too cold to grill outdoors.
- Turn your gas burner to high.
- Place 1-3 peppers directly on the flame, turning them occasionally with heat-proof metal tongs until they blacken and blister.
- Watch closely, as this method is quick. After roasting, steam, peel, and deseed as explained in the broiling method.
On a grill
In the summer, using an outdoor gas grill is ideal.
- Preheat the grill to high heat.
- Lightly oil the grates to prevent sticking, and grill the peppers, turning occasionally with tongs until they slightly blacken and blister.
- Follow the same steaming, peeling, and deseeding steps as the previous methods.
Chowder Pairings: What Goes Well with Poblano Corn Chowder?
This smoky corn chowder recipe is hearty on its own, but if you'd like to elevate your meal, consider serving it with a side of crusty bread, perfect for dipping into the creamy goodness. Alternatively, a slice of my Brown Butter Buttermilk Skillet Cornbread pairs wonderfully with this homemade corn chowder with poblano peppers, its sweet and buttery notes complementing the flavors of this comfort food dish.
Essential Tools for Making Roasted Poblano Corn Chowder
- A baking sheet (optionally lined with foil)
- A set of heat-proof kitchen tongs
- A cutting board
- A chef’s knife
- A large soup pot or Dutch oven
- A kitchen scale (or measuring cups for less precise measurements)
- Measuring spoons
- A fork or small whisk
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Looking for More Soup Recipes?
Love this Roasted Poblano Corn Chowder? Explore more of my favorite comfort food soup recipes, cozy chowder recipes, and hearty chili recipes:
- Clam Chowder with Jalapeno and Corn
- Chicken Poblano Chili
- Pressure Cooker Black Bean Soup
- Chili with Butternut Squash
- Roasted Broccoli Cauliflower Soup
- Chunky Tomato Basil Soup
- Roasted Butternut Squash Soup
- Pressure Cooker Buffalo Chicken Soup
- Sausage, Potato, and Sauerkraut Soup with Rye Croutons
Roasted Poblano Corn Chowder
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soups & Stews
- Method: Oven / Stovetop
- Cuisine: American
Description
This Roasted Poblano Corn Chowder is a deliciously smoky, spicy, and creamy way to warm up this season. Poblano peppers are roasted until blistered, which allows their smoky flavor to really come through, corn adds the right amount of sweetness to balance out the peppers, and Yukon Gold potatoes provide heartiness that makes this smoky corn chowder recipe a fantastic comfort food to carry into the cold winter months. As a bonus, it reheats beautifully for leftovers the next day.
Ingredients
- ½ lb (about 4 large) fresh poblano peppers
- 2 tbsp olive oil
- 2 cloves garlic, minced (or garlic-infused olive oil in place of above olive oil)
- 80 g (1 cup) green onion, chopped
- 136 g (1 cup) celery, thinly chopped
- 340 g (2 cups) frozen corn (I prefer this fire-roasted one)
- 1 ½ lb (about 4-6 medium) Yukon Gold potatoes, diced
- 4 cups chicken broth (may use vegetable broth for vegetarian)
- 1 tsp ground cumin
- ½ tsp cracked black pepper
- ½ tsp Kosher salt, plus more to taste
- ¼ tsp chipotle pepper powder
- 16 oz (2 cups) whole milk, divided
- 2 tbsp cornstarch
- Optional toppings: Sour cream, shredded cheddar, gouda, or cotija cheese, green onions, cilantro
Instructions
Roasting the Poblano Peppers (Oven Method): For alternative stovetop and grill methods, please refer to the "Notes" section below.
- Preheat your oven's broiler to high (usually around 500-550°F / 260-290°C) and ensure that your oven rack is placed in the top position of your oven.
- Place the peppers on a foil-lined baking sheet and transfer to the top rack to broil for 15-20 minutes, flipping them once with tongs.
- When the peppers have blistered and blackened slightly, and the skin is pulling away from the flesh, remove them from the oven.
- Using kitchen tongs, transfer the peppers to a heatproof bowl and cover with a tight-fitting lid (or place a plate on top to seal). Allow to steam for 10 minutes—this makes removing the skins easier!
- Once they are finished steaming, allow the peppers to cool until they can be comfortably handled. Once cooled, peel the skin and discard, then using a knife, carefully scrape the seeds out and discard them along with the stem.
- Dice the roasted peppers and set them to the side.
Chowder Preparation:
- In a large soup pot over medium-high heat, add the olive oil (or garlic-infused olive oil). Once the oil is shimmering, add the garlic, green onions, celery, and chopped poblano peppers. Sauté for two minutes, stirring occasionally.
- Add broth, frozen corn, and diced potatoes. Give it a good stir to combine everything, and then sprinkle in the cumin, cracked black pepper, salt, and chipotle pepper powder. Stir once more to ensure all the flavors meld together.
- Allow the mixture to come to a boil, then lower the heat to medium and let it simmer until the potatoes are fork-tender.
- In a large glass measuring cup or a small mixing bowl, combine the 4 oz (½ cup) of the milk and the cornstarch, whisking with a fork or a small whisk to combine until smooth. Ensure that you create this cold cornstarch slurry first before adding it to the soup to prevent clumping.
- Once the cornstarch is fully dissolved, add the slurry along with the remaining 12 oz (1 ½ cups) milk to the soup pot and stir to combine.
- Taste for salt and adjust if needed. Once the soup has begun to thicken, it can be removed from heat and served.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Alternative methods to roasting the poblano peppers: On an open flame on a gas stovetop: Turn your gas burner to high. Place 1-3 peppers directly on the flame, turning them occasionally with heat-proof metal tongs until they blacken and blister. Watch closely, as this method is quick. On a grill: In the summer, using an outdoor gas grill is ideal. Preheat the grill to high heat. Lightly oil the grates to prevent sticking, and grill the peppers, turning occasionally with tongs until they slightly blacken and blister.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8 g
- Sodium: 175 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 19 mg
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