Roasted Poblano Corn Chowder

4.57 from 137 votes
1 hour 10 minutes
Jump To Recipe

Roasted Poblano Corn 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, bacon and Gouda cheese will be your go-to comfort soup! You’ll also love my Potato Cheese Soup for more cheesy potato goodness!

“This was amazing! My husband said it was the best soup he ever had!”

Roasted Poblano Corn Chowder in white bowl garnished with cilantro sprigs with soup spoon inserted.

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:

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

Let’s make it!

Roasted Poblano Corn Chowder in white bowl garnished with cilantro sprigs.

How to Make Roasted Poblano Corn Chowder:

Recipe Ingredients:

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

Ingredients for Roasted Poblano Corn Chowder in glass bowls.

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 that originated 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.)
Cooked, crisp bacon in blue Dutch oven.
  • 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.
Chicken broth and potatoes added to other ingredients in blue Dutch oven with hand stirring the soup with white mixing spoon.
  • Add the roasted and peeled Poblano peppers, corn and heavy cream and bring back to a low simmer.
Corn, roasted poblanos and cream added to blue Dutch oven with white mixing spoon.
  • Add Gouda cheese in small handfuls and stir each addition until the cheese has melted.
Cheese being added to soup in blue Dutch oven.
  • Add half the bacon, reserving the remainder for garnishing the chowder.
  • Season to taste with salt and black pepper to taste.
Bacon added to soup in blue Dutch oven.
  • Serve in bowls, garnished with crumbled bacon, cilantro sprigs, diced avocado and lime wedges if desired.

Soup’s on!  Let’s eat!

Finished Roasted Poblano Corn Chowder in blue Dutch oven with soup ladle bacon, cilantro and lime wedges in small bowls.

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.
Three bowls of Roasted Poblano Corn Chowder garnished with cilantro.

Frequently Asked Questions:

Why do you add oil to the bacon grease?

Bacon grease has a smoke point of only 325 degrees so adding a small amount of canola or other oil helps to increase the heat tolerance. That way, the bacon grease, butter and subsequently the onions, garlic and flour won’t burn.

Can this poblano chowder recipe be made ahead of time?

Yes! This chowder recipe can be made 1-2 days ahead of time. Make the soup as directed, leaving half the bacon off the soup to use as a garnish when serving. Cool completely then reheat on the stovetop over low heat until heated through. Add the remaining bacon when ready to serve.

Can a poblano corn chowder be frozen?

Yes, this chowder 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. (Soups with cream sometimes don’t look that great when thawed out but with gentle heating and stirring, it comes back together.)

Three bowls of Roasted Poblano Corn Chowder garnished with cilantro with a spoon inserted into one of them.

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:

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

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Roasted Poblano Corn Chowder in white bowl garnished with cilantro sprigs.

Roasted Poblano Corn Chowder

4.57 from 137 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Roasted Poblano Corn 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, bacon and Gouda cheese will be your go-to comfort soup!
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Soups and Stews
Cuisine Southwestern / Mexican
Servings 6
Calories 637 kcal

Ingredients
  

  • 6 large Poblano peppers - roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups)
  • 8 slices bacon - cut into 1/2-inch pieces
  • 1 tablespoon canola oil - or vegetable oil, if needed
  • 2 tablespoons butter
  • 1 large onion - chopped
  • 6 cloves garlic - chopped
  • 8 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1 1/2 pounds Yukon Gold potatoes - scrubbed and cut into 1/2-inch cubes
  • 1 bag (12-ounce) frozen corn kernels - thawed under hot tap water
  • 1 cup heavy cream
  • 2 cups shredded Gouda cheese - (an 8-ounce wedge)
  • Salt and freshly ground black pepper - to taste
  • Chopped cilantro, diced avocado, lime wedges - optional

Instructions
 

  • Roast the Poblanos: Place peppers on a rimmed aluminum foil-lined baking sheet. Set a rack in your oven near the top–approximately 8 inches away from the element. Preheat the broiler to high. Place the sheet pan in the oven and broil until the top is blackened, approximately 8-10 minutes.  Turn the peppers over and blacken the other side–approximately 5-6 minutes. Immediately cover with aluminum foil or another rimmed baking sheet.  Let sit for 10-15 minutes. Peel and remove the stem ends and as many seeds as possible. Chop and set aside until needed.
  • Cook the bacon in a Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate and reserve the bacon drippings.
  • 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 7-8 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 heat to medium and cook until the potatoes are tender, approximately 15-18 minutes.
  • Add the roasted and peeled peppers, corn and heavy cream and bring back to a 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.

Recipe Notes

SUBSTITUTIONS:
  • If you don’t consume pork, use turkey, beef or plant-based bacon.
  • If you’re not a Gouda fan, use Monterey Jack or Cheddar.
TIPS:
  • For even more Southwestern flavor, add cumin, chili powder or taco seasoning.
  • 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.
  • When adding the cheese, ensure the temperature is not too high. A temperature over 150 degrees F breaks down the protein in the cheese.
MAKE AHEAD:
  • Can be made 1-2 days ahead of time.
  • Make the soup as directed, leaving half the bacon off the soup to use as a garnish when serving.
  • Cool completely then reheat on the stovetop over low heat until heated through.
  • Add the remaining bacon when ready to serve.
FREEZER-FRIENDLY:
  • 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.

Nutrition

Serving: 1 | Calories: 637kcal | Carbohydrates: 43g | Protein: 28g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 1549mg | Potassium: 1006mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1650IU | Vitamin C: 157mg | Calcium: 636mg | Iron: 2mg

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.

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4.57 from 137 votes (120 ratings without comment)

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Recipe Rating




71 Comments

  1. 5 stars
    Made tonight for wife and son. It was a big hit. I didn’t change a thing. Thanks for sharing your recipe.

  2. 5 stars
    I made this last night and it was a huge hit! I made a few adjustments…..I used a combo of smoked Gouda, a spicy habanero cheddar and sharp cheddar cheese-and I added cumin and chili powder. I had the bacon on the side as I don’t eat bacon.-he garnished his soup with it. We finished the leftovers this evening. My Hubbie said this is his second favorite soup. Will definitely make it again.

    1. Hi, Sarah, Thanks so much and love your combination of cheeses! Happy your hubby enjoyed and appreciate your taking the time to come back and comment and rate.

  3. 5 stars
    I love making soups, and had been looking for something different. This one did not disappoint! This soup is amazing! I don’t understand why folk were saying it was bland. The flavors were spot on and did not take long putting everything together. The peppers were very easy to peel, devein and remove seeds. This will definitely be on my repeat list.

    1. Hi, Kat, Thanks so very much and happy you love this recipe. Those comments are far and few between; there are 135 4 and 5-star ratings and many positive comments on Pinterest. Everyone has different tastes; I found that out as a personal chef. My husband practically needs a half bottle of hot sauce on things! Thanks again and appreciate your taking the time to come back and comment and rate.