Creamy Roasted Poblano Corn Chowder: A Comforting Delight in Every Spoonful

This delectable Roasted Poblano Corn Chowder brings together the smoky flavors of roasted poblano peppers, sweet corn, potatoes, and Mexican seasonings in a bowl of pure comfort. It’s a vegetarian-friendly recipe that is easy to make and perfect for those cozy weeknight dinners.

Roasted poblano corn chowder in a bowl topped with cilantro and a lime wedge.

There’s something truly magical about roasted peppers, and the sweet and smoky taste of poblano peppers elevates this corn chowder to new heights. The natural sweetness of the corn perfectly balances the subtle spice of the peppers, making it a dish that the whole family will love.

Creating this creamy corn chowder is a breeze. Once you’ve roasted the poblanos, you’ll mix them with corn, potatoes, cream, and a blend of Mexican seasonings. The chowder is not overly spicy but has a delightful kick that sets it apart from the crowd.

How to make roasted poblano corn chowder

To enhance the flavors, top your chowder with freshly chopped cilantro or add a splash of lime juice. You can even indulge in some crushed tortilla chips or crispy bacon pieces. Just like my Stuffed Pepper Soup, this chowder is the ultimate comfort food that can be enjoyed all year round!

Ingredients to Create a Bowl of Deliciousness

  • Poblano peppers – These mild Mexican green chile peppers add a unique flavor to the dish after being roasted to perfection.
  • Corn – Sweet corn brings texture and a natural sweetness to the chowder.
  • Soup veggies – Onions, celery, carrots, garlic, and potatoes serve as aromatic vegetables, making the chowder satisfying and filling.
  • Broth – To deepen the flavor, chicken broth is ideal, but you can also use vegetable or beef broth.
  • Herbs and seasonings – Bay leaves, cumin, coriander, Mexican oregano, salt, and pepper give the chowder its distinct Mexican flair while maintaining a perfect balance.
  • Heavy cream – Transforming this soup into the ultimate comfort food.
  • Cheese – A finishing touch of shredded cheddar cheese adds a creamy richness to each spoonful.
Further reading:  Discover the Delight of Green Chile Corn Casserole

Pulling the skin off of roasted poblano peppers

The Art of Roasting Poblano Peppers

Roasting poblano peppers enhances their natural flavors, bringing out both sweetness and spiciness. This crucial step is a game-changer, not only for this chowder but also for other dishes like Chile Relleno and Roasted Poblano Cream Sauce.

There are two ways to achieve perfectly roasted poblano peppers:

  • Over an open flame: Using metal tongs, carefully toast the poblanos until the skin turns black and blistered on all sides.
  • Under a broiler: Place the chiles on a sheet pan and broil for about 5 minutes, or until the skin is blackened and blistered. Remember to flip them as needed.

After the poblanos have been blackened and blistered, cover them with foil on a baking sheet. Allowing the peppers to “sweat” makes it much easier to remove their burnt skin and seeds. Once done, chop them up and add the roasted chiles to any recipe you desire!

A pot filled with roasted poblano corn chowder.

Creating the Creamy Roasted Poblano Corn Chowder

  1. Sauté the soup veggies: Cook the onions, celery, carrot, and garlic in a large soup pot until they become soft and the onions turn translucent.
  2. Season and simmer: Add in the potatoes, seasonings, and chicken broth. Bring the soup to a boil, then lower the heat and let it simmer until the potatoes are tender.
  3. Blend it up: Remove the bay leaves. Transfer a portion of the chowder to a blender and carefully blend until smooth. Repeat this process in batches to avoid any messy accidents.
  4. Add the cream: Pour the blended chowder back into the pot and add the corn and poblano pieces. Bring the soup back to a simmer and stir in the heavy cream and shredded cheese.
  5. Garnish and serve: Serve each bowl of soup with a sprinkle of freshly chopped cilantro and a squeeze of fresh lime juice. Get ready to savor the incredible flavors!
Further reading:  A Delightful Twist: Corned Beef Hash Breakfast Casserole

A ladle scooping some chowder ready to be eaten.

Tips and Substitutions for a Personalized Experience

  • Be careful when blending hot liquids! Avoid overfilling your blender and use a kitchen towel to hold the lid down, preventing any splashes or spills.
  • If you don’t have frozen corn, canned corn can be used instead. Remember to drain and rinse it before adding it to the chowder.
  • Spice level variation: Poblano peppers are typically mild, but occasionally you may encounter a spicy batch. If you’re concerned about the heat, be sure to remove all the seeds and veins from the peppers after roasting.
  • For added spice: Leave the seeds and veins intact while preparing the peppers.
  • Get creative with toppings: Sprinkle your soup with cotija cheese, chopped red onion, bacon, green onion, or crushed corn tortilla chips.
  • Customize your chowder: Add cooked bacon, smoked gouda cheese, fresh tomatoes, green onions, or black beans to personalize your corn chowder.

Storing and Reheating Made Easy

To store your leftover soup, place it in an airtight container or jar with a lid and refrigerate for up to one week. When it’s time to enjoy it again, simply reheat the poblano corn chowder in the microwave for a few minutes or warm it on the stovetop in a saucepan over medium heat until it’s perfectly warmed through.

For a delightful bowl of creamy goodness that will warm your soul, try making this Roasted Poblano Corn Chowder. Visit Rowdy Hog Smokin BBQ for more tantalizing recipes and bring a burst of flavor to your kitchen!