Roasted Poblano Corn Chowder Recipe
Roasted Poblano Corn Chowder is a bowl full of Southwestern comfort that’s downright irresistible on any night of the week. This chowder is creamy without being heavy, boasting layers of flavor from roasted poblano peppers, sweet corn, and a gentle kick of spice. Each spoonful brings you a blend of smoky, sweet, and tangy notes, highlighted by the freshness of cilantro and a squeeze of lime at the end. Whether you’re searching for a cozy dinner or a stunning starter for guests, there’s just something special about Roasted Poblano Corn Chowder that’s sure to have everyone asking for seconds.
Ingredients You’ll Need
You don’t need anything fancy to make this chowder sing. Every ingredient is handpicked for its role in enhancing flavor, texture, and that iconic southwestern flair. Here’s what you’ll want to gather before you start:
- 2 poblano peppers: These give the chowder its mild smokiness and signature green hue—roasting them kicks up the flavor even more.
- 1 tablespoon olive oil: Just a splash is all it takes to sauté your veggies and bring everything together.
- 1 small yellow onion (diced): Adds sweetness and depth, melting into the base for extra richness.
- 2 garlic cloves (minced): For irresistible savory notes and a house-filling aroma while it cooks.
- 2 medium russet potatoes (peeled and diced): These make the chowder hearty and naturally creamy when blended.
- 3 cups corn kernels (fresh or frozen): Sweet, juicy, and the star of the chowder’s summer-inspired flavor.
- 3 cups low-sodium vegetable broth: Creates a flavorful but light base, letting all the other ingredients shine.
- 1 cup whole milk or half-and-half: Brings silkiness and balanced richness—use your favorite!
- 1/2 teaspoon ground cumin: For comforting earthiness and that extra hit of Southwest taste.
- 1/4 teaspoon smoked paprika: A touch of smokiness that enhances the roasted poblano vibe.
- Salt and black pepper to taste: Never skip these—adjust to perfectly suit your palate.
- Chopped fresh cilantro and lime wedges for garnish: The final flourish that brightens every bowl!
How to Make Roasted Poblano Corn Chowder
Step 1: Roast and Prep the Poblanos
Fire up your broiler and set the poblano peppers on a baking sheet. Broil them for about 5 to 7 minutes, turning every couple of minutes, till the skins are charred and blistered on all sides. Once they’re gorgeously blackened, pop them in a bowl and cover tightly—this steams them, making peeling a breeze. After 10 minutes, peel off the skins, remove the seeds, and dice up those beautifully smoky peppers. This one step sets the flavor foundation for your Roasted Poblano Corn Chowder.
Step 2: Sauté the Aromatics
In a big, sturdy pot, heat up your olive oil over medium heat. Toss in the diced onion and cook for 3 to 4 minutes, stirring now and then, until the onion softens and turns fragrant. Add the garlic and give it just 30 seconds—enough to unlock its aroma without letting it brown. This savory combo forms the chowder’s delicious backbone.
Step 3: Build the Chowder Base
To the pot, add your diced potatoes, sweet corn kernels, and those roasted, diced poblanos. Pour in the vegetable broth and sprinkle in the cumin and smoked paprika. Give everything a stir and let the mixture come up to a gentle boil. Once boiling, reduce the heat and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender and the flavors start coming together.
Step 4: Create Creamy Texture
Here comes the fun part! Use an immersion blender to cautiously blend some of the chowder right in the pot—you want it partially creamy while still keeping tasty chunks. No immersion blender? No worries: just transfer about 2 cups to a regular blender, process until smooth, and return to the pot. This balance keeps every spoonful perfectly thick and full of texture.
Step 5: Add Dairy and Season
Stir in your milk or half-and-half, and season the chowder generously with salt and freshly cracked black pepper. Let everything warm through, but don’t let it boil—just a gentle heat until it’s steamy and ready. Taste, and adjust the seasoning if needed. The creamy finish makes Roasted Poblano Corn Chowder utterly irresistible.
How to Serve Roasted Poblano Corn Chowder
Garnishes
A sprinkle of chopped fresh cilantro and a wedge of lime are musts for this chowder. The cilantro bursts with freshness, while a squeeze of lime juice adds the perfect zing to cut through the richness. For a little extra flair, scatter on some sliced green onions, a few crunchy tortilla strips, or even a spoonful of sour cream. Each topping brings a new layer of color and flavor to the bowl.
Side Dishes
Pair Roasted Poblano Corn Chowder with warm cornbread or a simple green salad for a complete meal. It’s dreamy alongside cheesy quesadillas, a crusty loaf, or even classic tortilla chips for dunking. This chowder stands strong as a main, but it’s just as wonderful as a hearty appetizer next to your favorite Tex-Mex spread.
Creative Ways to Present
Serve the chowder in rustic bread bowls for a showstopping presentation, or pour it into tiny cups for a party-friendly shooter. Want to impress? Top individual servings with crispy crumbled bacon, a swirl of hot sauce, or a scattering of shredded cheese. However you plate it, Roasted Poblano Corn Chowder always brings a burst of color and fun to your table.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Transfer cooled Roasted Poblano Corn Chowder to an airtight container. It will keep beautifully in the fridge for up to 4 days. The flavors actually deepen overnight, making your next-day lunch even more satisfying!
Freezing
If you’d like to freeze your chowder, simply let it cool completely before placing it in a freezer-safe container. Note that chowders with dairy can change texture slightly after freezing, but a gentle stir while reheating brings it back together. It’ll stay tasty for up to 3 months—so go ahead, make a double batch!
Reheating
To reheat, pour your chowder into a saucepan and warm gently on the stove, stirring now and then. Avoid bringing it to a boil; keep the heat low to maintain that gloriously creamy texture. A quick microwave heat-up works too, just cover the bowl and stir halfway through. Finish with fresh cilantro and lime juice for maximum flavor.
FAQs
Can I make Roasted Poblano Corn Chowder dairy-free?
Absolutely! Swap the milk or half-and-half for a creamy unsweetened plant-based alternative, like almond or oat milk, and you’ll still enjoy all that dreamy texture and flavor.
How spicy is Roasted Poblano Corn Chowder?
Poblanos are usually mild with a whisper of heat, but the chowder is still delightfully kid-friendly. For extra spice, toss in a pinch of cayenne or serve with hot sauce on the side.
Can I use canned corn in this recipe?
Yes, you can use canned corn in a pinch—just make sure to drain and rinse it first. Fresh or frozen corn will deliver the brightest, sweetest flavor, but canned works well when you’re short on time.
What can I add to make it a more filling meal?
For a heartier chowder, stir in a handful of cooked, crumbled bacon or top with shredded cheddar cheese. You can also try adding diced cooked chicken or some black beans for extra protein and substance.
Is it possible to make Roasted Poblano Corn Chowder ahead of time?
Yes! This chowder tastes even better as the flavors meld. Simply prepare it a day ahead and reheat gently before serving—just add the fresh garnishes right before enjoying.
Final Thoughts
I hope you’re as excited as I am to bring a pot of Roasted Poblano Corn Chowder to your kitchen! Every bite is warm, comforting, and just a little bit special. Whether you share it at a gathering or savor it solo on a cozy night in, this chowder is always a hit. Give it a try—you just might discover your new favorite soup.
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Roasted Poblano Corn Chowder Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Poblano Corn Chowder is a creamy and flavorful soup that’s perfect for a cozy night in. The combination of roasted poblanos, sweet corn, and potatoes creates a deliciously satisfying dish that’s easy to make.
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 medium russet potatoes (peeled and diced)
- 3 cups corn kernels (fresh or frozen)
- 3 cups low-sodium vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- Chopped fresh cilantro and lime wedges for garnish
Poblano Corn Chowder:
Instructions
- Roast the Poblano Peppers: Preheat the broiler. Char the poblano peppers, remove skins, seeds, and dice.
- Cook the Aromatics: Sauté onion and garlic in olive oil until fragrant.
- Simmer the Chowder: Add potatoes, corn, poblanos, broth, cumin, and paprika. Simmer until potatoes are tender.
- Creamy Finish: Blend part of the chowder, stir in milk, season, and heat through.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- For added richness, use heavy cream instead of milk.
- Add cooked, crumbled bacon or shredded cheese for a heartier version.
- This soup can also be made dairy-free by substituting with unsweetened plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 7g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
