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Creamy Poblano Corn Chowder with Potatoes in rustic bowl

Creamy Poblano Corn Chowder with Potatoes


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  • Author: Emilia
  • Total Time: 45 mins
  • Yield: 6 servings 1x

Description

Creamy Poblano Corn Chowder with Potatoes blends smoky roasted poblanos, sweet corn, and tender Yukon gold potatoes into a silky, comforting chowder brightened with lime and cilantro. Serve with optional bacon, cheese, or a squeeze of lime for extra brightness.


Ingredients

Scale

34 large poblano peppers, roasted, peeled, seeded, and chopped

34 cups corn kernels (fresh or frozen)

3 cups Yukon Gold potatoes, diced small

1 medium onion, diced

2 cloves garlic, minced

2 tbsp butter or oil

4 cups chicken or vegetable stock

1 cup milk, half-and-half, or a splash of cream

1 tsp ground cumin

1/2 tsp smoked paprika (optional)

Salt and black pepper to taste

12 tbsp lime juice

2 tbsp chopped cilantro

Optional toppings: cooked bacon, shredded cheddar or gouda, sour cream


Instructions

1. Char poblanos under a broiler or on a grill until blackened on all sides. Place in a covered bowl for 5-10 minutes, then peel, seed, and chop.

2. Heat butter or oil in a large pot over medium heat. Sauté the diced onion with a pinch of salt 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

3. Add diced potatoes, cumin, smoked paprika (if using), and black pepper. Cook 2-3 minutes to coat and bloom spices.

4. Stir in chopped poblanos and corn; pour in the stock and bring to a simmer. Cook 12-15 minutes until potatoes are tender.

5. For a thicker chowder, remove 1-2 cups of the mixture, puree until smooth, and return to the pot. Stir in milk or half-and-half and warm gently—do not boil.

6. Add lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper.

7. Serve hot with optional toppings like bacon, cheese, or a dollop of sour cream.

Notes

For dairy-free: substitute coconut milk or cashew cream and add it at the end.

If freezing, cool and freeze before adding dairy; stir in milk/cream after reheating.

Remove poblano ribs/seeds for milder heat; add a jalapeño for more kick.

Reheat gently over low heat to avoid curdling; add a splash of stock or milk if too thick.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 cup
  • Calories: 200
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 10 mg