Corn and Poblano Chowder
Dive into a bowl of comfort with this rich and flavorful Corn and Poblano Chowder, a hearty soup that's perfect for any season! Roasted poblano peppers bring a subtle smokiness, while sweet corn and creamy russet potatoes balance the spice with natural sweetness and velvety texture. Infused with aromatic cumin and smoked paprika, this creamy chowder is simmered to perfection and partially blended to create a luxurious, yet rustic, consistency. Finished with a splash of heavy cream and a vibrant garnish of fresh cilantro and lime wedges, this easy-to-make recipe is both satisfying and versatile—ideal as a cozy weeknight meal or an impressive starter. Plus, it's customizable; swap out chicken stock for vegetable stock to make it vegetarian-friendly. Whether you're craving bold flavors or a comforting classic, this corn and poblano chowder is the perfect choice.
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Recipe Information
Ingredients
- 2 Poblano peppers
- 2 tablespoons Olive oil
- 1 Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 2 medium Russet potatoes, diced
- 3 cups Fresh corn kernels (or frozen, thawed)
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (for garnish)
- 4 Lime wedges (for serving)
Instructions
Preheat your broiler. Place the poblano peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until the skins are charred and blistered.
Transfer the roasted peppers to a bowl and cover tightly with foil or plastic wrap. Let them steam for 10 minutes, then peel off the charred skins, remove the seeds and stems, and dice the peppers.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the diced potatoes, roasted poblano peppers, corn kernels, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes to let the spices bloom.
Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the chowder partially so that it is creamy but still has chunks of vegetables. Alternatively, remove half of the soup, blend it in a blender, and stir it back into the pot.
Stir in the heavy cream and cook for 2-3 minutes, until heated through. Taste and adjust the seasoning as needed.
Serve the chowder warm, garnished with chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6024 mg | 262% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 56.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4749 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
