• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Soups and Stews

    By Carol · Published: Nov 10, 2016 · Modified: Feb 26, 2022 · This post may contain affiliate links. Please read my disclosure.

    Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese

    Jump to Recipe
    4.56 from 87 votes
    1 hour 10 minutes
    Craving some comfort? Make Roasted Poblano, Corn and Potato Chowder with Bacon and Gouda Cheese your prime candidate for comfort food this fall and winter!

    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!

    Photo of Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese in white bowl on brown burlap.

    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!

    Photo of a pile of fresh poblano peppers after being washed.

    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.

    Close-up photo of a Poblano pepper after being roasted but before being peeled.

    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.

    Photo of a ladleful of Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese in Dutch oven.

    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!

    Close-up photo of Roasted Poblano, Corn and Potato Chowder with Bacon and Gouda Cheese in white bowl with spoon on the side.

    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

    Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese

    4.56 from 87 votes
    By: Carol | From A Chef's Kitchen
    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!
    PRINT RECIPE PIN RECIPE
    Prep Time 25 mins
    Cook Time 45 mins
    Total Time 1 hr 10 mins
    Course Soups and Stews
    Cuisine Southwestern / Mexican
    Servings 6 -8
    Calories 439 kcal

    Equipment

    • Rimmed Sheet Pan
    • Wusthof Chef Knife
    • Cutting Board
    • Dutch Oven

    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

    Cooking time does not include roasting the Poblanos.
    MAKE AHEAD:  Can be made 1-2 days ahead of time.  Refrigerate until needed.  Reheat on the stovetop.

    Nutrition

    Serving: 1 | Calories: 439kcal | Carbohydrates: 26g | Protein: 16g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1185mg | Fiber: 3g | Sugar: 5g

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Simply Pumpkin Muffins
    Cream of Green Vegetable Soup »
    69.7K shares
    • Share496
    • Tweet
    • Yummly
    • Email

    Categories: Soups and Stews

    Reader Interactions

    Comments

    1. Rhonda says

      January 01, 2022 at 1:18 pm

      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!

      Reply
      • Carol says

        January 01, 2022 at 1:34 pm

        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!

        Reply
    2. Judee says

      November 15, 2021 at 6:00 pm

      Hi there! Love this recipe! Making it for a friend, but they don’t do spicy. Can you leave the poblano out? Thoughts? Thanks!

      Reply
      • Carol says

        November 15, 2021 at 8:15 pm

        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!

        Reply
    3. Meghan says

      October 02, 2021 at 9:59 am

      Can’t wait to try this!! I have some Boursin cheese I’m going to use for it!!

      Reply
      • Carol says

        October 02, 2021 at 4:17 pm

        Thanks, Meghan! That sounds great and hope you enjoy!

        Reply
    4. Shawn Frazier says

      February 25, 2021 at 3:12 pm

      5 stars
      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!

      Reply
    5. Nancy says

      November 04, 2020 at 6:42 am

      Our family does not like Gouda cheese- any substitute??? Thanks so much

      Reply
      • Carol says

        November 04, 2020 at 7:33 am

        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!

        Reply
    6. Renay says

      October 14, 2020 at 10:00 pm

      5 stars
      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. 👍

      Reply
    « Older Comments

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Garlic Herb Muffin Pan Potato Galettes - Straight-on hero shot on white background garnished with fresh thyme

    Garlic Herb Muffin Pan Potato Galettes

    Vegan Thai Green Sweet Potato Curry - Overhead hero shot of curry in white cooking vessel garnished with cilantro and lime wedges on pale blue background

    Vegan Thai Green Sweet Potato Curry

    Italian Pot Roast (Straccato) and Oven-Baked Gorgonzola Polenta - Overhead hero shot

    Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Spicy Asian Pork Cabbage Rolls overhead shot of entire pan

    Spicy Asian Pork Cabbage Rolls

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Grilling Favorites!

    Mojo-Marinated Pork Skewers on metal tray garnished with cilantro.

    Mojo-Marinated Pork Skewers

    Mahi-Mahi with Cilantro - Ginger Pesto with jasmine rice on white plate garnished with lime wedge and cilantro.

    Grilled Mahi-Mahi with Cilantro – Ginger Pesto

    Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork

    Grilled Marinated Skirt Steak with Peperonata

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Grilled Vegetable Kabobs with Charmoula - Overhead shot of finished meal on white background garnished with fresh parsley and lemon wedges

    Grilled Vegetable Kabobs with Charmoula

    Indian-Style Beef Kabobs with Cilantro-Coconut Sauce - Hero shot of kabobs on gray-rimmed platter with sauce in the background

    Indian-Style Beef Kabobs with Cilantro – Coconut Sauce

    Chicken Zucchini Feta Burgers with Jalapeño Tzatziki - Close-up hero shot

    Grilled Chicken Burgers with Jalapeño Tzatziki

    Southwestern Spice Grilled Pork Chops with Plum Jalapeño Salsa - Overhead hero shot of pork chops with salsa, chips and tea on white wooden background

    Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa

    Grilled Burgers with Smoked Gouda and Bacon Tomato Jam

    Grilled Burgers with Bacon Tomato Jam and Smoked Gouda

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle - Some with ice cream, some drizzled with balsamic honey drizzle

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle

    Summer is Salad Season!

    Cauliflower Artichoke Tabbouleh - Overhead hero shot in white bowl on light gray background with light gray napkin

    Cauliflower Artichoke Tabbouleh

    Quinoa and Kale Salad with Red Grapes, Walnuts and Honey - Lemon Dressing

    Quinoa and Kale Salad with Red Grapes Walnuts and Lemon Honey Dressing

    Overhead shot of potato salad in wood bowl on blue background garnished with parsley

    French-Style Potato Salad

    Pull this Massaged Kale Antipasto Salad together with what you probably already have on hand!

    Massaged Kale Antipasto Salad

    Tabouli with Fresh Jalapeno

    Tabouli (Tabbouleh) with Fresh Jalapeno

    Lemony Broccoli, Barley and Bean Salad - Overhead shot of salad in white bowl garnished with parsley

    Lemony Broccoli Barley and White Bean Salad

    Greek Farro Salad - Overhead hero shot of salad on round platter garnished with parsley

    Mediterranean Farro Salad

    Southwest Layered Salad - Close-up of salad in Mason jar

    Southwestern Layered Salad + Review: Simply Vegetarian Cookbook

    Green Bean and Radish Salad with Mustard Caper Vinaigrette in wooden bowl with blue green towel.

    Green Bean and Radish Salad Recipe with Mustard-Caper Vinaigrette

    Lentil, asparagus and tomato salad with parsley, feta cheese and lemon slices in a white bowl.

    Lemony Lentil Asparagus and Tomato Salad with Feta Cheese

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 496Facebook
    • Pinterest
    69749 shares