Roasted Poblano Corn Chowder

Why This Recipe is a Keeper!

This creamy, cheesy Poblano Corn Chowder is definitely not your average chowder! It’s jam-packed with smoky poblano peppers, sweet corn, buttery Yukon golds, crispy bacon and Gouda cheese!

Roasted poblano peppers are easy to do and add another layer of flavor to this delicious, soul-satisfying chowder.

This Poblano Corn Chowder recipe:

• It has over 100 rave reviews and many more on Pinterest, pinned over 100,000 times!
• Is easy to make.
• Can be made ahead of time and gently reheated on the stovetop.
• Is freezer-friendly!

How to Make Roasted Poblano Corn Chowder:

Recipe Ingredients:

Here’s everything you’ll need to make this poblano corn chowder recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Poblano Peppers: Poblano peppers are a mild variety of chile pepper and are believed to have originated in Puebla, Mexico, the town for which they are named. This mild pepper is grown and used extensively in Mexico and the southwestern United States. Although Poblanos can be eaten raw, Poblanos are best when roasted, peeled and seeded, which can be done more easily after roasting. Dried red poblano peppers are called ancho chile peppers.
• Bacon: If you don’t consume pork, use turkey, beef or plant-based bacon.
• Yukon Gold Potatoes: I like to use waxy potatoes such as Yukon gold in 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. Red potatoes may also be used, and of course, you can use Russets if that’s what you have on hand.
• Corn: I used frozen corn kernels, which work perfectly, but if you have good fresh corn, use it.
• Chicken Broth / Stock: Can also use vegetable broth.
• Gouda Cheese: Gouda is a sweet, creamy, yellow cow’s milk cheese originating in the Netherlands. It’s one of the oldest recorded cheeses still made today and is widely available at most grocery stores. It’s often recognizable by the red wax rind but that rind can vary in color based on the variety of gouda. The rind is easily removed by simply peeling it off.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• First, make the roasted Poblano peppers: By roasting the peppers, you’ll be coaxing a lot of flavor out of them so it’s worthwhile to do this extra step!  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.
  • Place peppers on a rimmed aluminum foil-lined baking sheet.
  • Set a rack in your oven near the top–approximately eight inches away from the element works well. Preheat the broiler to high.
  • Place the sheet pan in the oven under the broiler. 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.  The steam created will help separate the skin from the flesh, making the peppers easier to peel.
  • Peel and remove the stem ends and as many seeds as possible. You want to resist the temptation to peel them under running water as you will rinse away flavor.
  • Chop and set aside until needed.
  • Here’s more detailed information on roasting fresh peppers and chiles:  How to Roast and Freeze Hatch Green Chiles

• Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate and reserve the bacon drippings. (You should have approximately 2 tablespoons.)

• Add oil and butter to the bacon drippings in the Dutch oven keeping the heat at medium. Add the onion, reduce heat to medium-low and cook for approximately 7 to 8 minutes or until softened.
• Stir in the garlic and cook briefly or until fragrant, approximately 15 seconds.

• Add the flour and cook for 2 minutes.

• Add the chicken broth and potatoes and bring to a boil. Reduce the heat to medium and cook until the potatoes are tender, approximately 15 to 18 minutes, or until you can easily pierce them with a paring knife.

• Add the roasted and peeled Poblano peppers, corn and heavy cream and bring back to a low simmer.

• Add Gouda cheese in small handfuls and stir each addition until the 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, cilantro sprigs, diced avocado and lime wedges if desired.

Soup’s on!  Let’s eat!

Chef Tips and Tricks:

• Adding a small amount of canola or other oil to the bacon grease helps to increase the heat tolerance because the smoke point of bacon grease is only 325 degrees. That way, the onions, garlic and flour won’t burn.
• When adding cheese to the poblano corn chowder, make sure the temperature is not too high. A temperature over 150 degrees F breaks down the protein in the cheese allowing too much of its moisture to escape. At a low simmer, gently toss in a small handful of cheese at a time. Whisk or stir the soup until each handful of cheese is thoroughly melted and incorporated before adding more.
• For even more Southwestern flavor, add cumin, chili powder or taco seasoning.

Storage:

• Store leftovers in the refrigerator for up to five days.
• Can be frozen in airtight containers for up to three months. Thaw in the refrigerator and reheat on the stovetop, stirring frequently until the soup smooths out.

Serve with:

• Pumpkin Streusel Muffins
• Spicy Baked Denver Omelet
• Southwestern Orzo Pasta Salad with Cilantro Lime Dressing
• Mexican Sweet Potato Wedges with Avocado Cilantro Sour Cream
• Summer Squash Casserole

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

• Creamy Taco Soup
• Creamy Potato Kielbasa and Kale Soup
• Chorizo Sweet Potato Stew with Kale
• Kale Butternut Squash and Lentil Soup with Bacon

Get all my soup recipes at Soup and Stew Recipes – From A Chef’s Kitchen