Roasted Poblano and Corn Chowder with Smoky Creaminess

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• Poblano Peppers: Mild green chiles that become smoky and toasty when roasted; milder than jalapeños.
• Corn: Use fresh in season, frozen in colder months, or canned (rinsed). About 1½ cups of kernels is typical.
• Potatoes: Diced Yukon Gold, red, or russets add body and starch for a creamy texture.
• Olive Oil: For sautéing; avocado oil also works well.
• Aromatics: Onion, garlic, celery, carrot, and red bell pepper build savory layers of flavor.
• Vegetable Broth: Keeps the recipe vegetarian; chicken broth may be used instead if preferred.
• Dairy or Plant Milk: Half-and-half, whole milk, oat milk, or unsweetened almond or coconut milk create richness.
• Spices: Bay leaves, dried oregano, ground cumin, ground coriander, salt and black pepper.
• Garnishes: Fresh cilantro or parsley, shredded cheese, sour cream, and lime wedges to brighten the chowder.

Additional Add-Ins & Toppings

• Bacon: Crispy bacon adds salty crunch (omit for vegetarian/vegan versions).
• Croutons: Provide texture for vegetarian and vegan bowls.
• Lime Wedges: Fresh lime brightens and balances the richness.
• Green Onion: Sliced scallions add color and a mild bite.

How to Make Roasted Poblano Corn Chowder

1. Roast the poblano peppers by your preferred method until they are blackened and blistered.
2. In a large pot or Dutch oven, heat oil (and butter if using) over medium-high heat.
3. Sauté onions, bell pepper, celery, and carrots until the onions are translucent. Stir in garlic and spices, then add diced potatoes and enough broth to partially cover them.
4. Bring to a boil, reduce heat, cover, and simmer until potatoes are tender, about 12–15 minutes.
5. Remove and discard bay leaves. Blend about 3 cups of the chowder until smooth and return it to the pot, or use an immersion blender—leave some potato chunks for texture.
6. Stir in corn and chopped roasted poblanos, simmer 3–5 minutes. Add milk or plant-based milk, heat briefly, then season with salt and pepper. Serve with desired toppings.

How to Roast Poblano Peppers

Common roasting methods include open flame (gas burner), broiling in the oven, or charring in a dry skillet. After charring, place the peppers in a covered bowl, paper bag, or wrapped in foil for 5–10 minutes so the skins steam and loosen. Rub off the skin, remove stems and seeds, then slice or chop as needed.

• Over an Open Flame: Use tongs to rotate peppers until evenly charred.
• Broiling: Broil on a sheet pan about 6 inches from the heat until blackened on all sides.
• Dry Skillet: Char on a hot comal or skillet, turning as the skin blisters.

Storing, Freezing and Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for 4–5 days.

Freezing: Cool completely, freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight.

Reheating: Warm gently on the stove over medium-low heat, stirring until heated through. Reheat in short intervals in the microwave if desired.

Roasted Poblano Corn Chowder

A creamy chowder featuring roasted poblano peppers, sweet corn, potatoes, and warm Mexican spices. Vegetarian and easily vegan-adaptable.

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Makes: 8 servings

Ingredients

For the Chowder:

• 5 large poblano peppers
• 1 tablespoon olive oil
• 1 tablespoon butter (optional)
• 1 medium/large onion, diced
• 1 small red bell pepper, diced
• 2 celery ribs, diced
• 1 large carrot, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground coriander
• 3 cups diced potatoes (about 1 lb)
• 4 cups vegetable or chicken broth, divided
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• 12–14 ounces corn (frozen, or ~3 fresh ears, or 1 14-oz can drained)
• 1 cup half-and-half, whole milk, or plant-based milk
• Ground black pepper to taste

For Serving (optional):

• Chopped cilantro
• Fresh lime wedges
• Shredded cheese
• Sour cream

Instructions

1. Roast or blacken poblanos using your preferred method until skins are blistered and blackened.
2. Place roasted peppers in a covered bowl or bag to steam for 5–10 minutes. Rub off skins, remove stems and seeds, and chop.
3. Heat oil and butter (if using) in a large pot over medium-high heat.
4. Add onion, bell pepper, celery, and carrot. Sauté until onions are translucent, about 6–7 minutes. Add garlic, cumin, oregano, and coriander and cook until fragrant, about 1 minute.
5. Add diced potatoes and enough broth to cover them by about 1/2 inch. Add bay leaves and 1 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer until potatoes are tender, 12–15 minutes.
6. Remove bay leaves. Blend about 3 cups of the soup until smooth and return it to the pot (or use an immersion blender, leaving some potato chunks).
7. Stir in corn and chopped poblanos, simmer 3–5 minutes. Add half-and-half or milk and heat gently. Season with salt and pepper. Stir in cilantro if using and serve with lime wedges and other toppings.

Notes

• Yukon Gold or red potatoes work well; russets are fine if peeled.
• Leftovers keep 4–5 days refrigerated and freeze up to 3 months.
• To reduce heat, remove seeds and membranes from roasted poblanos.

Nutrition (per serving)

Calories: 215 • Carbs: 35g • Protein: 5g • Fat: 7g • Sodium: 808mg