Roasted Poblano Corn Chowder

This roasted poblano corn chowder has become my favorite comfort soup especially when evenings turn cooler. It brings together smoky roasted peppers and sweet corn for a creamy, cozy bowl that feels special but is surprisingly easy to pull together any night of the week.

I first made this after finding some poblano peppers on sale and loved the way roasting transformed their flavor. It's now a staple when I want something soothing and satisfying fast.

Ingredients

• Poblano peppers: bring smoky heat and rich flavor roasting enhances their natural sweetness
• Olive oil and optional butter: create a flavorful base for sautéing vegetables
• Onion, red bell pepper, celery, and carrot: build a layered, aromatic foundation
• Garlic and spices like cumin, Mexican oregano, and coriander: add warmth and complexity
• Potatoes: thicken the chowder naturally and soak up the broth, giving it heartiness
• Vegetable or chicken broth: adds body and depth
• Bay leaves: contribute subtle earthy notes during simmering
• Corn: sweetens the chowder and gives bursts of texture choose fresh if you can for best taste or frozen for convenience
• Half and half or milk: creates creaminess without heaviness plant-based milk works well for dairy-free options
• Fresh cilantro, lime, cheese, and sour cream: add brightness and creaminess at serving

Instructions

Build The Base:

Heat olive oil and butter in a large pot over medium-high heat until shimmering. Add diced onion, red bell pepper, celery, and carrot. Cook while stirring for about 6 to 7 minutes until onions turn translucent. This slowly softens the veggies and opens their flavor.

Add Aromatics and Spices:

Stir in minced garlic, cumin, oregano, and coriander. Cook for about one minute or until fragrant to toast the spices slightly without burning.

Add Potatoes and Broth:

Pour in diced potatoes and 4 cups broth. Add bay leaves and salt. Make sure liquid covers potatoes by about half an inch. Bring to a gentle boil then reduce heat, cover, and simmer for 12 to 15 minutes until potatoes are tender.

Roast and Prep Poblanos:

While potatoes cook, roast the poblano peppers until blackened and blistered on all sides by your choice of method. Cover or bag them to steam for 5 to 6 minutes then peel, deseed, and dice.

Blend Part of the Soup:

Remove bay leaves. Scoop three cups of the soup into a blender and puree until smooth. Return blended soup to the pot. If using an immersion blender, blend part of the chowder directly in the pot leaving chunks intact.

Add Corn and Poblanos:

Stir in corn and diced roasted poblanos. Simmer gently for 5 minutes or until heated through.

Finish With Cream:

Stir in half and half or milk. Simmer a few minutes more to blend flavors. Taste and adjust seasoning with salt and pepper.

Serve with Optional Toppings:

Add chopped cilantro, fresh lime wedges, shredded cheese, or a dollop of sour cream if you like to brighten and enrich the chowder further.

I love how roasting the poblanos adds a quiet smoky warmth that transforms this chowder from simple to soulful. This recipe reminds me of cozy dinners shared on chilly nights when everyone asked for seconds without hesitation.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove so the chowder doesn't separate. If it gets too thick, add a splash of broth or milk while warming.

Ingredient Swaps

Sweet potatoes or butternut squash can replace some or all of the potatoes for a different sweetness and texture. Canned corn works if fresh or frozen is unavailable but drain well. Coconut milk is a nice dairy-free swap for a slightly tropical twist.

Serving Ideas

Serve with warm crusty bread or tortilla chips for dipping. A green salad with lime vinaigrette adds freshness and contrast. Top with jalapeño slices if you want more heat.

This roasted poblano corn chowder brings cozy flavors with easy steps perfect for weeknight dinners.

Frequently Asked Recipe Questions

→ How do you roast poblano peppers effectively?

Roast poblanos under a broiler, on a grill, in an air fryer, or over an open flame until the skin is blackened and blistered. Then steam them in a covered bowl or sealed bag to loosen the skin for easy peeling.

→ Can I use fresh corn instead of frozen corn?

Yes, fresh corn works well in this chowder. Use about 3 medium ears, cut off the kernels, and add directly without thawing.

→ What is the purpose of partially blending the chowder?

Blending part of the soup creates a creamy base while leaving some potato chunks intact adds pleasant texture and bite.

→ Which spices complement the poblano peppers best?

Ground cumin, Mexican oregano, and coriander enhance the smoky, slightly spicy flavor of poblano peppers and bring warmth to the dish.

→ Can plant-based milk be used for a dairy-free version?

Yes, plant-based milks like oat or almond work well to add creaminess while keeping it dairy-free.

→ What toppings pair nicely with this chowder?

Chopped cilantro, fresh lime wedges, shredded cheese, and sour cream all add fresh or creamy contrasts to the rich chowder.