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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 roasted Poblano peppers, sweet corn, buttery Yukon gold potatoes, smoky bacon and Gouda cheese needs to be your go-to this fall and winter!

Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese - Hero shot of soup 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!

A pile of fresh poblano peppers after being washed

How to roast Poblano peppers:

  • 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 which will cause them to steam.  The steam is going to separate the skin from the flesh, making them 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.

Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese - Close-up of a ladle full of soup in Dutch oven

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!

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

For more great, hearty soup recipes, be sure to try:

Helpful Tools and Equipment to make Roasted Poblano, Corn and Potato Chowder with Bacon and Gouda Cheese:  (Affiliate Links):

 

 

Yield: 6-8

Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese

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!

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

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 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add half the bacon, reserving the remainder for garnishing the chowder.
  6. Season to taste with salt and black pepper to taste.
  7. Serve in bowls, garnished with crumbled bacon.

Notes

Cooking time does not include roasting the Poblanos.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 439 Total Fat 31g Saturated Fat 15g Trans Fat 1g Unsaturated Fat 14g Cholesterol 87mg Sodium 1185mg Carbohydrates 26g Fiber 3g Sugar 5g Protein 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.
© Carol | From A Chef's Kitchen
Cuisine: Southwestern/Mexican / Category: Soups and Stews
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! #soup #stew #chowder #potatosoup #poblano #corn #bacon

Reader Interactions

Comments

  1. 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!

    5.0 rating

    Reply

    • 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!

      Reply

  5. Oh my goodness…yum!! This looks so amazing! I cant wait to make this recipe!! Thanks for sharing and your photos are beautiful!

    Reply

  8. 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!

    Reply

  9. 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. 🙂

    Reply

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