There’s something magical about a warm, creamy bowl of chowder—especially when it’s packed with smoky, roasted poblanos and sweet corn. This Roasted Poblano Corn Chowder is the ultimate comfort food, blending rich, velvety textures with a hint of spice. It’s like a hug in a bowl! Whether you’re curling up on a chilly evening or looking for an easy, flavor-packed meal, this chowder will not disappoint. Trust me, you’re going to love this one!
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Why You’ll Love Roasted Poblano Corn Chowder
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile
Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly
Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy
Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable
Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Roasted Poblano Corn Chowder
Here’s the magic of this chowder—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Poblano Peppers: The smoky star of this dish. Roasting them brings out a deep, slightly sweet flavor with a mild kick.
Corn: Sweet, juicy corn kernels add a natural sweetness that perfectly balances the spice. You can use fresh, frozen, or canned—whatever you have on hand.
Potatoes: These give the chowder its creamy, hearty texture. Yukon Golds or russets work best.
Onion & Garlic: The flavor foundation. Sautéed until soft and fragrant, they bring richness to every spoonful.
Vegetable or Chicken Broth: Adds depth and enhances the overall taste of the chowder.
Heavy Cream: The key to that dreamy, creamy consistency. You can swap it with coconut milk for a dairy-free version.
Cheese: A handful of shredded cheese melts right in, making the chowder extra luscious.
Seasonings: Smoked paprika, cumin, salt, and pepper elevate the flavors and add a hint of warmth.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Roast the Poblanos: Place the poblanos under a broiler or over an open flame until the skin is charred. Let them cool, then peel off the skin, remove seeds, and chop them finely.
Sauté the Aromatics: In a large pot, heat oil and sauté the onions and garlic until they’re soft and fragrant. This step builds the base flavor of the chowder.
Cook the Potatoes: Add the diced potatoes and broth to the pot. Let it simmer until the potatoes are tender, absorbing all the delicious flavors.
Add the Corn and Poblanos: Stir in the roasted poblanos and corn, letting them infuse the chowder with their sweet and smoky goodness.
Blend (Optional): For a thicker texture, blend half of the soup using an immersion blender. This creates a creamy base while keeping some chunky bits for texture.
Finish with Cream and Cheese: Lower the heat and stir in the heavy cream and cheese. Let everything meld together into a velvety, rich chowder.
Season to Taste: Add smoked paprika, cumin, salt, and pepper. Adjust the seasonings to your preference.
Serve and Enjoy: Ladle into bowls and top with fresh cilantro, extra cheese, or crispy tortilla strips for added crunch!
How to Serve Roasted Poblano Corn Chowder
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the dish’s rich flavors.
Crusty Bread: Serve with warm, crusty bread to soak up every last drop. Garlic bread or a simple baguette works wonderfully.
Creamy Accompaniments: Add a dollop of sour cream, Greek yogurt, or a creamy dip to complement the dish’s flavor profile.
Vegetable Sides: Roasted carrots, zucchini, or asparagus add color and nutrients to the meal.
As a Standalone: Sometimes, this chowder is hearty enough to enjoy on its own. Simply garnish with fresh herbs like parsley or cilantro for a finishing touch.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Save time by roasting the poblanos and chopping veggies in advance.
Spice It Up: Add a dash of cayenne or chipotle powder if you love extra heat.
Dietary Adjustments: Swap heavy cream for coconut milk for a dairy-free version.
Storage Tips: Store leftovers in an airtight container for up to 4 days. Reheat gently to preserve the chowder’s texture.
Double the Batch: This chowder freezes beautifully, so consider making extra for busy nights.
FAQ Section
Q1: Can I use canned corn instead of fresh?
A1: Yes! Canned or frozen corn works just fine. Just drain and rinse canned corn before using.
Q2: Can I make this chowder ahead of time?
A2: Absolutely! Store it in the fridge and reheat gently before serving.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this chowder?
A4: Yes! Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Q5: What’s the best way to reheat this dish?
A5: Warm it on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
Q6: Can I make it vegetarian?
A6: Yes! Use vegetable broth and skip the cheese or use a plant-based alternative.
Q7: What if I don’t have poblanos?
A7: Substitute with green bell peppers for a milder taste or jalapeños for extra heat.
Q8: Can I use milk instead of heavy cream?
A8: Yes, but the chowder won’t be as creamy. You can also mix milk with a little cornstarch for thickness.
Q9: How do I make it gluten-free?
A9: This recipe is naturally gluten-free! Just check that your broth and seasonings don’t contain hidden gluten.
Q10: Can I add protein to this chowder?
A10: Definitely! Shredded chicken or crispy bacon would be delicious additions.
Final Thoughts
This Roasted Poblano Corn Chowder is comfort food at its best creamy, smoky, and full of bold flavors. Whether you’re making it for a cozy night in or serving it at a dinner party, it’s bound to impress. Give it a try, and let me know how you like it! Happy cooking!
Print
Roasted Poblano Corn Chowder
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern / Mexican
- Diet: Gluten Free
Description
This Roasted Poblano Corn Chowder with Bacon and Gouda Cheese is the ultimate comfort soup! Smoky roasted Poblano peppers, sweet corn, creamy Yukon Gold potatoes, crispy bacon, and melty Gouda cheese create a rich, flavorful bowl of warmth. Perfect for cozy nights or a hearty meal, this chowder is a must-try
Ingredients
- 6 large Poblano peppers, roasted, peeled, seeded, and chopped (1 to 1 1/2 cups)
- 8 slices bacon, cut into 1/2-inch pieces
- 1 tbsp canola oil (or vegetable oil, if needed)
- 2 tbsp butter
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 8 tbsp all-purpose flour
- 6 cups chicken broth
- 1 1/2 lbs Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 bag (12 oz) frozen corn kernels, thawed
- 1 cup heavy cream
- 2 cups shredded Gouda cheese (about 8 oz)
- Salt and freshly ground black pepper, to taste
- Chopped cilantro, diced avocado, lime wedges (optional, for garnish)
Instructions
- Roast the Poblanos: Preheat the broiler to high. Place Poblano peppers on a foil-lined baking sheet. Broil about 8 inches from the heat until blackened on top (8-10 minutes). Flip and broil another 5-6 minutes. Cover with foil and let steam for 10-15 minutes. Peel, remove stems and seeds, chop, and set aside.
- Cook the Bacon: In a Dutch oven over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate, reserving the bacon drippings.
- Sauté Aromatics: Add oil and butter to the Dutch oven with the bacon drippings. Reduce heat to medium-low, add onion, and cook for 7-8 minutes until softened. Stir in garlic and cook for 15 seconds until fragrant.
- Build the Chowder: Stir in the flour and cook for 2 minutes. Add chicken broth and potatoes, bring to a boil, then reduce heat to medium. Simmer for 15-18 minutes until potatoes are tender.
- Finish the Chowder: Add roasted Poblanos, corn, and heavy cream. Bring back to a simmer. Gradually add Gouda cheese, stirring until melted.
- Final Touches: Stir in half the bacon, reserving the rest for garnish. Season with salt and black pepper to taste.
- Serve: Ladle into bowls and garnish with remaining bacon, cilantro, avocado, and lime wedges, if desired.
Notes
- For a smoky twist, substitute Gouda with smoked Gouda or sharp cheddar.
- To make vegetarian, omit bacon and use vegetable broth.
- Make ahead: Prepare up to Step 5, then refrigerate and reheat before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 637
- Sugar: 6 g
- Sodium: 1100mg
- Fat: 41g
- Saturated Fat: 20g
- Unsaturated Fat: 19g
- Trans Fat: 0 g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg