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!
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.
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
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- 8 slices bacon
- 3 tablespoons canola 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 1/2-inch cubes
- 6 large Poblano peppers, roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 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
- 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.
Cooking time does not include roasting the Poblanos.
Amount Per Serving: Calories: 439Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 87mgSodium: 1185mgCarbohydrates: 26gFiber: 3gSugar: 5gProtein: 16g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.