Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese is total comfort in a bowl!
I’m guessing everyone could use a little comfort right around now. Amiright?
This creamy chowder with intensely flavored Poblano peppers, sweet corn, buttery Yukon gold potatoes, smoky bacon and a Gouda cheese needs to be your prime candidate 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! They weren’t very large but 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.
Yow. So be warned….. When working with any chile pepper, wear gloves!
To roast Poblanos, place them 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 so they steam. The steam is going to separate the skin from the flesh, making them easier to peel.
That’s some serious flavor you just coaxed out of those peppers! Peel and remove as many seeds as possible. Resist the temptation to peel them under running water as you will rinse away flavor.
I like to use waxy potatoes such as Yukon gold in 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!
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Serves 8
25 minPrep Time
30 minCook Time
55 minTotal Time
Save RecipeINGREDIENTS
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
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.
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