Description

This creamy corn chowder features smoky poblano peppers, sweet corn, and hearty potatoes, creating a comforting and flavorful meal perfect for busy weeknights. It’s a satisfying dish with a rich texture and depth of flavor from roasted poblanos and aromatic spices.

Ingredients

3 medium poblano peppers, approx 300g
3 cups sweet corn, approx 450g, fresh or frozen
2 medium Russet or Yukon Gold potatoes, approx 500g, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth, approx 950ml
1.5 cups heavy cream, approx 360ml
4 Tbsp butter, approx 55g
0.25 cup all-purpose flour, approx 30g
1 tsp salt
0.5 tsp black pepper
0.5 tsp cumin
0.5 tsp smoked paprika

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Instructions

Roast Poblano Peppers: Place poblanos on a sheet pan. Broil or char them until skins are softened and slightly blackened (about 5-7 minutes per side). Once cool enough to handle, peel, seed, and dice.
Sauté Aromatics: Melt butter in a large pot or Dutch oven over medium heat. Cook diced onion until softened and translucent (about 5 minutes), then add garlic and cook until fragrant (1 minute).
Build Roux: Stir in flour and cook for 1-2 minutes, stirring constantly, until a paste forms and smells slightly nutty.
Simmer Base: Gradually whisk in broth, pouring slowly to prevent lumps, until smooth. Bring the mixture to a gentle simmer, then add diced potatoes and cook until fork-tender (10-15 minutes).
Finish Chowder: Stir in corn, diced poblano peppers, and heavy cream. Heat gently for 5 minutes, ensuring it does not boil. Season to taste with salt, pepper, cumin, and smoked paprika.

Notes

For convenience, use pre-chopped onions and garlic or frozen corn. Canned roasted poblanos can substitute fresh (rinse well before dicing). For a dairy-free version, use full-fat coconut milk. For a gluten-free option, use a gluten-free flour blend or cornstarch slurry. Garnish with crispy tortilla strips and fresh chives for extra texture and color.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups (360 g)
Calories: 420 calories
Sugar: 10 g
Sodium: 610 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 75 mg