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4.8 from 351 votes

Roasted Poblano Corn Chowder

Roasted Poblano Corn Chowder combines roasted poblano peppers, sweet corn, potatoes, and Mexican seasonings for a dose of comfort in a bowl.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 347 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 6 large poblano peppers
  • 3 tablespoons unsalted butter
  • 2 medium onions, diced
  • 2 ribs celery diced
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, scrubbed and diced into ½-¾ inch chunks
  • 4 ¼ cups vegetable broth, divided (or chicken broth)
  • 2 bay leaves
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried Mexican oregano
  • ¼ teaspoon freshly ground black pepper
  • 1 (16-oz) bag frozen corn (about 3 ½ cups)
  • 1 cup heavy cream
  • 1 cup shredded mild cheddar cheese
  • fresh lime wedges, for serving
  • chopped cilantro for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Transfer poblanos to a cutting board, slice open, and discard the stems and seeds. Dice into small chunks and set aside.
  6. 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.
  7. Add garlic and cook for one minute.
  8. 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.
  9. 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.
  10. Pour the blended chowder back into the pot and stir in the corn and chopped poblanos to the pot. Bring to a simmer.
  11. Add heavy cream and shredded cheese. Stir until the cheese has completely melted.
  12. Bring pot back to a simmer and cook for 5 more minutes.
  13. Serve and garnish with chopped cilantro and a squeeze of fresh lime juice in each bowl

Notes

  • Oregano: If you don't have Mexican oregano, you can use regular oregano.
  • Be careful when blending hot liquids! Try not to overfill your blender and hold the blender lid down with a kitchen towel to prevent splashing and spilling.
  • If you don’t have frozen corn, you can use canned corn as well. Just make sure to drain and rinse it first under water.
  • This chowder can vary in spice level. Poblanos peppers are typically mild but sometimes you get a spicy batch! If you’re concerned that it might be too spicy, be sure to remove all the seeds and veins from the peppers after roasting them.
  • For spicier chowder, leave the seeds and veins intact when preparing the peppers.

Nutrition Information

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 (22%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 3047IU (61%) Vitamin C 118mg (131%) Calcium 166mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 347

% 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.