Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese is total comfort in a bowl! This creamy chowder with smoky roasted Poblano peppers, sweet corn, buttery Yukon gold potatoes, smoky bacon and Gouda cheese needs to be your go-to this fall and winter!
Do you need a little comfort right around now with the weather turning colder?
This creamy potato chowder with smoky roasted Poblano peppers, sweet corn, buttery Yukon golds, smoky bacon and Gouda cheese needs to be your go-to for comfort food this fall and winter!
We planted only one Poblano pepper plant this year and that little plant put out a crazy amount of fruit! The peppers weren’t very large, however, they sure had some heat. In fact, I was unprepared for the amount of heat when, after peeling some roasted Poblanos, I inadvertently rubbed my eye.
So be warned….. When working with any chile pepper, wear gloves!
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How to roast Poblano peppers:
- Place peppers on a rimmed baking sheet.
- Preheat the broiler to high, set a rack near the top–approximately eight inches away from the element works well.
- Broil until the top is blackened, approximately 8-10 minutes. Turn them over and blacken the other side–approximately 5-6 minutes.
- Immediately cover with aluminum foil or another rimmed baking sheet. There will be a build-up of steam which will separate the skin from the flesh, making the peppers easier to peel.
- Peel and remove as many seeds as possible. Resist the temptation to peel them under running water as you will rinse away flavor.
By roasting those peppers, that’s some serious flavor you just coaxed out of them! If you’re short on time and don’t want to roast the Poblanos, simply add them when cooking the onions and cook until soft.
Here’s more information: How to Roast and Freeze Hatch Green Chiles.
Tips for making Roasted Poblano, Corn and Potato Chowder with Bacon and Gouda Cheese:
- I like to use waxy potatoes such as Yukon gold in potato chowder and other soups because they don’t get crumbly after being cooked. Starchy Russets tend to crumble and can get “whittled” away in soups and stews.
- It’s a little late in the year for good fresh corn, but frozen corn kernels work perfectly.
- Although this soup looks like I used a ridiculous amount of cream, there’s only 1 cup in the entire pot. If you want to go lighter, half-and-half works well, too.
Soup’s on! Let’s eat!
For more great, hearty soup recipes, be sure to try:
- Smoky Spanish Vegetable and White Bean Soup with Kale
- Old-Fashioned Potato, Cabbage and Kielbasa Soup
- Spicy Kale, Butternut Squash and Lentil Soup with Bacon
- Slow-Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon
- Creamy Potato, Kielbasa and Kale Soup
- Spicy Italian Sausage, Whole Grain Penne and Vegetable Soup
- Chorizo, Kale and Sweet Potato Stew
- Sausage and Lentil Soup with Kale Sprouts
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Vegetable Barley Soup
Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese
Ingredients
- 8 slices bacon
- 3 tablespoons canola oil - or vegetable oil
- 2 tablespoons butter
- 1 large onion - chopped
- 6 cloves garlic - chopped
- 6 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 pound Yukon Gold potatoes - scrubbed and cut into ½-inch cubes
- 6 large Poblano peppers - roasted, peeled, seeded and coarsely chopped (1 to 1 ½ cups)
- 1 bag (12-ounce) frozen corn kernels - thawed under hot tap water
- 1 cup heavy cream
- 2 cups shredded Gouda cheese
- Salt and freshly ground black pepper - to taste
Instructions
- Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate. Crumble when cool. Wipe out the Dutch oven.
- Heat oil and butter over medium-high heat in the Dutch oven. Add the onion, reduce heat to medium-low and cook 7-8 minutes or until softened. Stir in the garlic and cook briefly, approximately 15 seconds.
- Add the flour and cook 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce heat to medium and cook until the potatoes are tender.
- Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add Gouda cheese and stir until cheese has melted.
- Add half the bacon, reserving the remainder for garnishing the chowder.
- Season to taste with salt and black pepper to taste.
- Serve in bowls, garnished with crumbled bacon.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Ciara says
Can I use corn starch instead of flour?
Carol says
Hi, Ciara, Thanks so much for your question. Yes, you can do that. Stir a tablespoon or two into the cream when you add it then bring to a simmer to thicken it up. I haven’t tested it with corn starch so can’t give you the exact amount right now. You could also take some of the liquid out of the soup, add the corn starch then add it back in. Thanks so much and hope you enjoy!
Lori says
Amazing flavor! i used my emulsifier on the garlic and onion before adding the potatoes. I had roasted the garlic and peppers together. This soup is so satisfying! Served it with cornbread. Best dinner in a long time!
Carol says
Hi, Lori, Thanks so very much and so happy you enjoyed! Roasting the garlic is a great tip. Thanks again!
Melissa says
I made it, following recipe to the letter. It looked and tasted amazing for about 10 minutes then the cream broke and separated and I was left with a thin soup instead of the creamy chowder I started with.
Carol says
Hi, Melissa, Thanks so much for your feedback. Have not heard that before. The cream gets added at the end, then just a short simmer and the cheese gets added. Can’t say what happened. Sorry that happened!
Brenda says
I love this recipe! It is so flavorful! It was a little too spicy for my group so I didn’t uses as many peppers. Roasted the corn in the house on the grill to add extra flavor. Very delicious.
Carol says
Hi, Brenda, Thanks so very much and so happy you love this recipe! Grilling the corn is a great idea!
Jill says
How do you roast the peppers?
Carol says
Hi, Jill, Thanks so much for your question! Here’s a link to How to Roast Hatch Green Chiles. The procedure for poblanos is the same. Thanks again and hope you enjoy!!
Jackie says
Can you freeze this soup? Thanks!
Carol says
Hi, Jackie, Thanks so much for your question. Yes, you can. It may not be quite the same, but just thaw and very gently reheat on the stovetop in a saucepan and stir it often. Thanks so much!!
Rhonda says
I’ve made this numerous times with raves from all who ate it! The only diversion from your recipe is I used the bacon grease to cook the onions and garlic …. Why wipe it all out just to add more fat to cook the veggies? It just adds another layer into the flavors!
Carol says
Hi, Rhonda and thanks so very much! Great point about the bacon grease. When I developed the recipe, I was concerned about the saturated fat content with the cheese and the cream but you’re right about it adding another layer of flavor. Thanks again and glad you and everyone enjoys!
Pam says
Love this chowder! My sons and their families love it! The first time I made it, all I had was smoked Gouda. It was delicious and it’s the cheese I always use now. Thanks for the recipe 😊
Carol says
Hi, Pam, Thanks so very much, you are welcome and so happy you enjoyed!!
LindaB says
I too would use bacon grease. Can’t wait to make this! Any suggestions for a Gouda replacement? I’m not a fan. Otherwise looks amazingly delicious as poblanos are my favorite!
Carol says
Hi, Linda, Thanks so much and happy you’re excited to make this! Are you okay with white cheddar? I would suggest that or a Mexican cheese blend. Thanks again and hope you enjoy!
Judee says
Hi there! Love this recipe! Making it for a friend, but they don’t do spicy. Can you leave the poblano out? Thoughts? Thanks!
Carol says
Hi, Judee, Thanks so much for your question! Can they do green bell pepper? I would do that in place of the Poblano or even red or yellow bell pepper. Thanks again and hope that helps!
Meghan says
Can’t wait to try this!! I have some Boursin cheese I’m going to use for it!!
Carol says
Thanks, Meghan! That sounds great and hope you enjoy!
Shawn Frazier says
I made this last night, and it was delicious. My husband even loved it. Nice to know chicken can be added to it too, but he loved it as is. Thank you so much for a wonderful recipe!
Nancy says
Our family does not like Gouda cheese- any substitute??? Thanks so much
Carol says
Hi, Nancy, Thanks so much for your question. Monterey jack cheese would make a great substitute; it’s very mild but melts nicely. You could also use a shredded Mexican cheese blend as that generally melts very nicely. Thanks again and hope you enjoy!
Renay says
This dish came out amazing. The only thing I did different was add white cheddar. Sadly I did not have Gouda, which I love. My 12 year old son loves this dish! I will make this again, and use gouda. 👍