If you are craving a dish that wraps you in a warm hug of rich, smoky, and slightly sweet flavors, this Roasted Poblano Corn Chowder Recipe is an absolute must-try. It perfectly balances the charred heat of roasted poblanos with the natural sweetness of fresh corn, all brought together in a creamy, comforting chowder that feels like the ultimate cozy meal. Whether you’re looking to impress guests or treat yourself on a chilly evening, this recipe sings with vibrant flavors and inviting textures that will have you coming back for seconds.
Ingredients You’ll Need
The beauty of this Roasted Poblano Corn Chowder Recipe lies in its simple yet purposeful ingredients. Each one plays a crucial role in building the layers of flavor, giving you a lush texture, tantalizing aroma, and a stunning color contrast that makes every spoonful delightful.
- Poblano peppers: Roasting these peppers adds a smoky depth that’s essential for that authentic chowder character.
- Corn kernels: Using fresh or frozen corn provides natural sweetness and a juicy pop in every bite.
- Onion: Adds a foundational savory note and helps build a rich flavor base.
- Garlic: Offers a fragrant kick that enhances the taste complexity.
- Vegetable broth: Creates the hearty liquid foundation, bringing everything together smoothly.
- Heavy cream: Adds irresistible creaminess and balances the heat perfectly.
- Olive oil: For sautéing ingredients, infusing a subtle fruity richness.
- Cumin: Brings warm, earthy spice that complements the chilies beautifully.
- Salt and pepper: To taste, essential for elevating all other flavors without overpowering.
- Fresh cilantro: Used as a garnish, it refreshes each spoonful with bright herbal notes.
How to Make Roasted Poblano Corn Chowder Recipe
Step 1: Roast and Prep the Poblanos
Start by roasting the poblano peppers over an open flame or under your broiler until they are perfectly charred. This roasting step is key—it intensifies their smokiness and gives the chowder that signature depth. Once cooled, peel off the skin and chop them into small, manageable pieces so every bite includes their bold flavor.
Step 2: Sauté Onion and Garlic
Heat olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic, letting them soften and release their aromas. This gentle sauté forms the flavorful backbone of your chowder and sets the stage for the poblano and corn.
Step 3: Combine Key Ingredients
Now it’s time to add the stars: roasted poblanos, corn kernels, and cumin, followed by a touch of salt and pepper. Stir everything well so the spices can coat the veggies, teasing out their flavors even before the broth joins the mix.
Step 4: Simmer with Broth
Pour in the vegetable broth and bring your pot to a gentle simmer. Let it cook for about 10 minutes so all the flavors marry beautifully. This simmering step is essential—it mellows the raw edges of the vegetables and blends that smoky, spicy, and sweet profile perfectly.
Step 5: Stir in Cream for Comfort
Once your chowder has simmered, stir in the heavy cream. This transforms the soup into a luxuriously creamy dish, rich but balanced. Cook for an additional 5 minutes, allowing the cream to warm through without boiling.
Step 6: Blend the Chowder
Using an immersion blender, pulse the chowder a few times to blend it partially. This technique keeps some chunky texture while giving the soup a velvety consistency. Those bursts of corn and tender poblano pieces will make each spoonful exciting and satisfying.
Step 7: Serve Hot with Fresh Cilantro
Finish your Roasted Poblano Corn Chowder Recipe by ladling it into bowls and garnishing with fresh cilantro. The herb adds a bright, fresh contrast that elevates the smoky richness to a whole new level of deliciousness.
How to Serve Roasted Poblano Corn Chowder Recipe
Garnishes
Fresh cilantro is the classic go-to garnish, but you can also sprinkle some shredded cheese, a dollop of sour cream, or even thinly sliced green onions to add layers of flavor and texture. Each garnish adds a personal touch and a little pop of color to the hearty chowder.
Side Dishes
This chowder pairs wonderfully with crusty bread or garlic toast to soak up every last drop. A crisp side salad with a tangy vinaigrette can provide a refreshing balance, while some warm cornbread complements the sweetness of the corn beautifully.
Creative Ways to Present
For a fun twist, serve your chowder in hollowed-out mini pumpkins or bell peppers to amp up the coziness and presentation. You can also add a drizzle of chili oil or a sprinkle of smoked paprika on top for a little extra heat and drama.
Make Ahead and Storage
Storing Leftovers
Keep leftover chowder in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making your second serving just as delightful as the first.
Freezing
This chowder freezes well in airtight containers or freezer bags for up to 2 months. Just be sure to leave some room at the top to allow for expansion and thaw it slowly in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent scorching. Add a splash of broth or cream if it thickens too much, and warm until just heated through for the best creamy texture.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! While fresh or frozen corn offers better sweetness and texture, canned corn works in a pinch—just drain it well to avoid excess liquid altering the chowder’s consistency.
How spicy is the chowder?
The roasting of poblano peppers imparts a mild to medium heat that is smoky rather than fiery. If you prefer less heat, remove the seeds before roasting. For more kick, add a pinch of cayenne or chopped jalapeño.
Is this recipe vegetarian or vegan?
The recipe is vegetarian as written, using vegetable broth and heavy cream. To make it vegan, substitute the heavy cream with coconut milk or a creamy plant-based milk and ensure the broth is vegan-friendly.
Can I prepare the poblano peppers ahead of time?
Yes! Roast and peel the poblano peppers a day or two in advance and store them in the refrigerator in an airtight container. This prep saves time when you’re ready to make the chowder.
What’s the best method to roast poblano peppers?
You can char them directly over a gas burner flame or under a broiler, turning occasionally until all sides are blackened. The key is to keep turning them evenly—this helps peel off the skin easily and brings out the smoky flavor.
Final Thoughts
There is something truly special about a recipe that warms your soul and excites your palate at the same time, and this Roasted Poblano Corn Chowder Recipe does exactly that. With its perfect blend of smoky, sweet, and creamy, it’s a bowl of comfort that feels both sophisticated and inviting. Gather your ingredients, cozy up your kitchen, and let this chowder become your new favorite for cool days and friendly gatherings.
Print
Roasted Poblano Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
A comforting and flavorful Roasted Poblano Corn Chowder made with charred poblano peppers, sweet corn, and creamy broth. Perfect for a cozy meal, this chowder combines smoky, spicy, and sweet elements with a smooth and hearty texture.
Ingredients
Vegetables & Aromatics
- 2 poblano peppers, roasted and chopped
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids & Oils
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
Spices & Garnish
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Roast and Prepare Poblanos: Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Let them cool before peeling off the skins and chopping them into small pieces.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and translucent, about 5 minutes.
- Add Vegetables and Spices: Add the roasted poblano peppers, corn kernels, cumin, salt, and pepper to the pot. Stir well to combine all ingredients evenly.
- Simmer the Chowder: Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld together.
- Add Cream and Finish Simmer: Stir in the heavy cream and continue cooking for an additional 5 minutes to warm the chowder thoroughly.
- Blend for Texture: Use an immersion blender to blend the chowder slightly, leaving some chunks of vegetables for texture and heartiness.
- Serve: Ladle the chowder into bowls and garnish with fresh cilantro. Serve hot for a cozy meal.
Notes
- To roast poblanos, you can also grill them or use a gas stove burner for convenience.
- If you prefer a thicker chowder, add a few diced potatoes or reduce the broth slightly before adding cream.
- This chowder can be made vegetarian or vegan by substituting heavy cream with coconut milk or a plant-based cream.
- Use fresh corn when in season for better sweetness and texture.
- Adjust the seasoning with more cumin or a dash of chili powder for extra heat.
