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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Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese
Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese is total comfort in a bowl! This creamy chowder with smoky Poblano peppers, sweet corn, buttery Yukon gold potatoes, smoky bacon and Gouda cheese needs to be your go-to this fall and winter!
Ingredients
- 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 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
Cooking time does not include roasting the Poblanos.
Nutrition Information:
Yield:
8Serving Size:
1Amount 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.
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!
Emilee says
We are gluten free so don’t typically use flour. Would there be a good substitute or alternate way to thicken?
Carol says
Hi, Emilee, Thanks so much for your great question! If I’m cooking for a gluten-free personal chef client, I generally use sweet rice flour which is also known as Mochiko. Here’s a link to some information about it. Sweet Rice Flour It thickens better than traditional rice flour. Thanks again and hope you enjoy!
Katelyn says
Can it be prepared in a crockpot?
Carol says
Hi, Katelyn, Thanks so much for your question. I haven’t made it in a slow cooker, but I don’t see why it couldn’t be. If you give it a try, please let me and my readers know how it went. Thanks so much!
Geri says
Can you use red skin potatoes? They are waxy too, and I love the color of their skins… thanks
Carol says
Hi, Geri, Thanks so much for your question. You absolutely can use red skin potatoes. Sometimes I choose the Yukon Golds for things and other times the red. Just depends on what I’m making and how I want it to look. Thanks again and hope you enjoy!
Cindy Stanley says
Poblano are our go to pepper for any recipe. This is fabulous! I added 1 tsp. Of cumin, 1/2 tsp of oregano and a couple of bay leaves to the seasoning mix. For those who need protein like my family. I roasted 4 chicken thighs, shredded them and added prior to serving. Garnished with a lime wedge, served hot rolls and a nice green salad. Wonderful aroma, excellent taste. A keeper for sure! Loved the smoked gouda!
Carol says
Thanks, Cindy! Adding chicken to this soup is a GREAT idea! So glad you enjoyed and please stay in touch!
Douglas D'Abate says
ABSOLUTELY love this recipe. My twist on this delicious recipe is that I smoked my Poblanos after I roasted them and I’ll tell you wowza what a winner. My only problem is I made to much ( I know not really a problem haha ) but is this freezable ? Thanks for your delicious recipes.
Carol says
Hi, Douglas, Thanks so much and I LOVE your suggestion about smoking the Poblanos. Our Poblanos didn’t do very well last year but we had a bumper crop two years ago. Hoping for another bumper crop this year and I’m definitely going to give that a try! I think this soup will be fine after being frozen as I’ve frozen other soups with potatoes in them. It might look “iffy” after thawing, but gently heating and stirring will bring it all back together. Thanks again and so glad you enjoyed!
Leandra says
Any suggestions on making ahead of time? I want to make this for a work party and reheat in the crock pot. Thank you.
Carol says
Hi, Leandra, Thanks for your question. It will reheat beautifully in a slow-cooker. Because of the potatoes and cheese, low and slow is the best way to go!
Linda says
Made this tonight, so so easy & yummy ! a keeper for sure.
Carol says
Thank you, Linda! I so appreciate hearing that! So glad you enjoyed and please stay in touch.
martyn says
Oh wow, this looks incredible! Bacon in chowder is simply amazing – love the flavour combinations
Amanda says
Oh my goodness…yum!! This looks so amazing! I cant wait to make this recipe!! Thanks for sharing and your photos are beautiful!
Carol says
Thanks, Amanda! Hope you enjoy!
Erin says
These photos have me drooling! I love hearty stews this time of year. Can’t wait to make this.
Carol says
Thanks, Erin! Hope you enjoy!
MyCookingSecrets.com | Krystallia Giamouridou says
What a lovely recipe! I really love poblano, so you intrigued me to cook it!
Carol says
Thanks, Krystallia! Such a beautiful name!
Nicoletta @sugarlovespices says
This chowder looks like our kind of comfort food. My husband and I we are both fighting a cold, so that would be perfect! Love the roasted poblano peppers, I don’t work with them often, I need to! Beautiful pictures, too, Carol!
Carol says
I LOVE spicy food when I’m fighting a cold or have come down with one. Feel better soon, Nicoletta!
Kimberly @ Berly's Kitchen says
This chowder sounds so comforting, and your pictures are beautiful. Poblanos and Yukon golds are two of my favorites. They would make a great combo! Plus, you can’t go wrong when bacon is involved. 🙂
Carol says
Thanks, Kimberly! We’ve had a bumper crop of poblanos, so stay tuned for more recipes!