Roasted Poblano Corn Chowder (Printable Version)
Creamy chowder with roasted poblano, sweet corn, and diced potatoes simmered in fragrant spices.
# Ingredients Required:
→ Peppers
01 -
5 large poblano peppers
→ Vegetables
02 -
1 medium onion, diced
03 -
1 small red bell pepper, diced
04 -
2 celery ribs, diced
05 -
1 large carrot, diced
06 -
4 cloves garlic, minced
07 -
3 cups (about 450 g) potatoes, diced into 1.25 cm chunks
→ Spices
08 -
1 teaspoon ground cumin
09 -
1 teaspoon dried Mexican oregano
10 -
0.5 teaspoon ground coriander
11 -
1 teaspoon salt, plus more to taste
12 -
Ground black pepper, to taste
→ Liquids & Broth
13 -
1 tablespoon olive oil
14 -
1 tablespoon butter (optional)
15 -
4 cups (960 ml) vegetable or chicken broth, divided
16 -
1 cup (240 ml) half and half, whole milk, or plant-based milk
→ Corn
17 -
350-400 g frozen corn or 3 fresh ears of corn or 1 (400 g) can of corn, drained
→ Herbs & Garnishes (optional)
18 -
Chopped cilantro
19 -
Fresh lime wedges
20 -
Shredded cheese
21 -
Sour cream
→ Others
22 -
2 bay leaves
# Guide to Cooking:
01 -
Blacken poblano peppers using the oven broiler, air fryer, grill, open flame, or dry skillet until blistered on all sides. Place in a covered container or resealable bag to steam for 5-6 minutes. Peel off as much skin as possible.
02 -
Cut the peppers open, remove stems and seeds, then dice them finely. Set aside.
03 -
Heat olive oil and butter in a large pot over medium-high heat. Add onions, red bell pepper, celery, and carrot; sauté until onions are translucent, approximately 6-7 minutes. Stir in garlic, cumin, oregano, and coriander; cook for 1 minute until fragrant.
04 -
Add diced potatoes and enough broth to cover by about 1.25 cm. Add bay leaves and 1 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer until potatoes are tender, about 12-15 minutes.
05 -
Remove bay leaves. Transfer approximately 720 ml of chowder to a blender and blend until smooth, or use an immersion blender leaving some potato chunks intact. Return pureed soup to the pot.
06 -
Stir in corn and diced roasted poblano peppers. Simmer over medium-low heat for 5 minutes.
07 -
Add half and half or chosen milk , simmer for 2 minutes. Adjust seasoning with salt and ground black pepper. Optionally stir in chopped cilantro. Serve with desired toppings.
# Extra Suggestions:
01 -
Poblano peppers can be roasted using multiple methods including broiling, grilling, or stovetop for varied smoky flavors.