Roasted Poblano Corn Chowder
User Reviews
4.8
Roasted Poblano Corn Chowder
Description
This chowder centers on poblano peppers that are roasted until blistered to develop smoky flavor, then peeled, seeded, and diced. Yukon Gold potatoes are cut into chunks for tender bite and creaminess once cooked. Onion, celery, carrot, and minced garlic form a flavorful aromatic base sautéed in butter. The seasoning combines cumin, ground coriander, oregano, salt, and pepper for a balanced, mildly spiced profile.
The chowder is simmered with vegetable or chicken broth along with bay leaves, until the potatoes are tender. Corn adds sweetness and texture, while heavy cream and cheddar cheese enrich the soup with creaminess and a slight tang. Fresh lime wedges and chopped cilantro add brightness and contrast to the smooth, comforting chowder.
This soup can be a filling lunch or dinner, with its combination of smoky, spicy, and creamy elements. Removing seeds from the poblanos controls spiciness, while leaving them in can add heat. Using either frozen or canned corn provides flexibility without sacrificing flavor.
Blend carefully to desired thickness, holding the blender lid with a towel and not overfilling. Oregano can be substituted if Mexican oregano is unavailable.
Ingredients
- 6 large poblano pepper
- 3 tablespoons butter unsalted
- 2 medium onion diced
- 2 ribs celery diced
- 1 carrot diced
- 2 cloves garlic minced
- 1 lb Yukon Gold potato scrubbed and diced into ½-¾ inch chunks
- 4 ¼ cups vegetable broth divided (or chicken broth
- 2 bay leaf
- 2 ½ teaspoons kosher salt
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- ½ teaspoon oregano dried, Mexican
- ¼ teaspoon black pepper freshly ground
- 1 (16-oz) bag corn about 3 ½ cups, frozen
- 1 cup heavy cream
- 1 cup cheddar cheese shredded, mild
- lime for serving, fresh wedges
- cilantro for serving, chopped
Instructions
- Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high.
- Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
- Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.
- Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect. (View some step-by-step photos on how to roast poblano peppers.)
- Transfer poblanos to a cutting board, slice open, and discard the stems and seeds. Dice into small chunks and set aside.
- Melt butter in a large pot or Dutch oven over medium-high heat. Add the onions, celery, and carrot. Cook for 8 minutes, stirring occasionally, until the carrot has begun to soften.
- Add garlic and cook for one minute.
- Add potatoes, 4 cups of broth, salt, bay leaves, salt, cumin, coriander, Mexican oregano, and black pepper. Raise heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes until the potatoes are tender and cooked through.
- Discard the bay leaves, then carefully scoop out 4 cups of chowder from the pot and transfer to a blender. Cover and pulse a few times until mostly smooth.
- Pour the blended chowder back into the pot and stir in the corn and chopped poblanos to the pot. Bring to a simmer.
- Add heavy cream and shredded cheese. Stir until the cheese has completely melted.
- Bring pot back to a simmer and cook for 5 more minutes.
- Serve and garnish with chopped cilantro and a squeeze of fresh lime juice in each bowl
Notes
- If Mexican oregano is not available, substitute with regular oregano.
- When blending hot soup, fill the blender only halfway and cover the lid with a kitchen towel to prevent splashing.
- Frozen or canned corn may be used; drain and rinse canned corn before adding.
- Remove seeds and veins from poblanos to reduce spiciness; leave them in for a spicier chowder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1/8th of recipe | |
| Calories | 347kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 56mg | 19% |
| Sodium | 1401mg | 58% |
| Potassium | 767mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 3047IU | 61% |
| Vitamin C | 118mg | 131% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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