Poblano Corn Chowder
Dive into the comforting warmth of Poblano Corn Chowder, a robust and flavorful soup that’s perfect for chilly evenings or any time you’re craving a hearty bowl of goodness. This recipe features the smoky, roasted charm of poblano peppers paired with the natural sweetness of corn and the velvety richness of heavy cream. Russet potatoes add a satisfying bite, while aromatic spices like cumin and smoked paprika elevate the dish to new heights. Blended to a creamy, semi-chunky consistency, this chowder is as satisfying as it is easy to make. Garnish with fresh cilantro and a squeeze of lime for a vibrant finish, and serve it as a grounding main course or a flavorful starter. Ready in under an hour, this roasted poblano corn chowder brings comfort food to your table with its perfect balance of spice, sweetness, and creaminess.
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Recipe Information
Ingredients
- 3 whole Poblano peppers
- 3 cups Corn kernels (fresh or frozen)
- 2 medium Russet potatoes
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (optional, for garnish)
- 4 wedges Lime wedges (optional, for serving)
Instructions
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for 10-15 minutes, turning occasionally, until the skins are blistered and blackened.
Remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap or a plate to allow the peppers to steam for 10 minutes. This will make it easier to remove their skins.
While the peppers are steaming, dice the potatoes into 1/2-inch cubes, finely chop the onion, and mince the garlic.
Peel the skins off the poblano peppers, remove the stems and seeds, and chop them into small pieces. Set aside.
Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic, and cook for 3-5 minutes until softened and fragrant.
Stir in the cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the chopped potatoes, roasted poblano peppers, and corn kernels to the pot. Stir to combine.
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup partially until it reaches your desired consistency. You can also transfer half of the soup to a blender, blend it, and then return it to the pot.
Stir in the heavy cream and simmer for an additional 5 minutes. Taste and adjust the seasoning as needed.
Serve the chowder hot, garnished with fresh cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 792 mg | 17% | |
*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.
