This week, I tried my hand at a Roasted Poblano Corn Chowder, and I have to tell you, it was a total triumph! Packed with the smoky kick of roasted poblanos and the sweetness of fresh corn, this soup is like summer and comfort food had the perfect match. The creamy broth and delicate spices tie everything together beautifully, making every spoonful feel like a warm hug.

What’s even better is how easy it was to whip up. A little prepping, a little roasting, and some simmering later, I had a rich, hearty chowder that had my whole family asking for seconds (and thirds). It’s the kind of dish that works as both a weeknight dinner and an impressive meal for guests. Trust me—this recipe is a keeper, and I can’t wait to share it with you.

Why You’ll Love This Recipe?

This Roasted Poblano Corn Chowder checks all the boxes for a comforting and versatile meal. Here’s why you’re going to love it too.

Full of Vibrant Flavors

The combination of smoky roasted chiles, sweet corn, and creamy broth will have your taste buds celebrating.

Perfect Weeknight Dish

With a cook time of just over an hour, this recipe is manageable even on busy nights. Roast the chiles ahead of time to save even more minutes.

Customizable for Dietary Preferences

Go vegetarian by swapping chicken stock for veggie stock or make it dairy-free by using coconut milk instead of cream.

Seasonal and Fresh

Made with fresh corn and peppers, this recipe captures the best of what the season has to offer, though canned options work just as well in a pinch.

Cooking Time

This hearty chowder comes together in just over an hour, making it perfect for a cozy evening meal.

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes

Ingredients

Here’s what you’ll need to make this rich and flavorful chowder.

Poblanos
Butter
Onions
Celery
Garlic
Yukon Gold potatoes
Corn
Chicken stock
Bay leaves
Ground cumin
Dried oregano
Heavy cream
Lime
Salt and pepper

Variations

This chowder is incredibly adaptable to suit tastes and dietary needs.

Ingredient Swaps

Chiles: Can’t find poblanos? Use Anaheims, Hatch chiles, or even canned green chiles.
Cream Alternatives: Substitute heavy cream with coconut milk or cashew cream to make it dairy-free.
Stock Options: Swap chicken stock for vegetable stock to cater to vegetarians.

Flavor Upgrades

Add crumbled bacon or sautéed chorizo for a smoky, savory boost.
Stir in shredded cheddar or Monterey jack for an extra cheesy finish.

Equipment You’ll Need

Simplify your cooking with these tools.

Roasting Pan or Grill: To roast poblanos evenly.
Large Pot: For simmering the creamy chowder.
Knife and Cutting Board: For prepping fresh produce.

How to Make Roasted Poblano Corn Chowder?

Making this delicious chowder is easier than you might think. Here’s how!

Roast the Poblanos 🌶️

Start by roasting the poblano chiles to bring out their smoky flavor. Place them directly on a gas stove burner, under the broiler, or on a grill. Turn regularly until they’re charred all over. Once roasted, transfer them to a bowl, cover with a lid or plastic wrap, and allow them to steam. This will loosen the skin and make peeling easier. Remove the skin, seeds, and membranes before roughly chopping.

Sauté the Aromatics 🧅

Melt butter in a large pot over medium heat and toss in the diced onions and celery. Cook until softened and beginning to brown, stirring occasionally. Add the minced garlic and cook for an additional minute to release its fragrant aroma.

Potatoes and Spices 🥔

Next, add chunky pieces of Yukon Gold potatoes, chicken stock, and seasonings like cumin, oregano, and bay leaves. Increase the heat until the soup comes to a simmer, then lower it to cook gently until the potatoes are tender.

Add the Fresh Corn 🌽

If using fresh corn, carefully cut the kernels away from the cob. Stir the sweet kernels into the soup and simmer until they’re just cooked through. Add in your chopped roasted poblanos for that signature smoky twist.

Stir in the Cream 🥛

Remove the bay leaves before adding heavy cream to the pot. You can blend a third of the soup for a thicker texture or keep it chunky for a heartier bite. Season with salt and pepper to taste.

Serve and Garnish 🍋

Before serving, splash the soup with fresh lime juice for brightness. Garnish with lime slices or chopped fresh herbs like cilantro for a pop of color. Serve hot and enjoy every creamy, flavorful spoonful!

Tips for Making the Recipe

Achieving the perfect chowder is simple with these helpful hints.

Perfectly roasted chiles are key! Make sure they’re charred but not overly burnt for the best flavor.
Don’t skip the lime juice. It elevates the flavor, balancing the creaminess with a hint of acidity.
Adjust heat levels by tasting the chiles beforehand and adding more or less, based on your spice tolerance.

How to Serve Roasted Poblano Corn Chowder?

This chowder is equally at home as a starter or the main course. Pair it with crusty bread or warm tortillas to soak up every last bit of the creamy broth.

Garnish bowls with a sprinkle of smoked paprika, crumbled bacon, or a swirl of crema for a restaurant-worthy presentation. For a complete meal, serve alongside a crisp green salad or a plate of roasted vegetables.

Nutritional Information

Here are the key nutritional stats for this indulgent chowder.

Calories: 294
Protein: 8g
Carbohydrates: 29g
Fat: 18g

Make Ahead and Storage

This chowder stores beautifully, making it a fantastic make-ahead option for busy days.

Refrigerate

Allow the chowder to cool completely before transferring it to airtight containers. It will keep well in the fridge for up to 3 days. Reheat gently on the stovetop to prevent the cream from separating.

Freeze

If you plan to freeze the soup, do so before adding the cream for best results. Once thawed, stir in the cream while reheating on the stove.

Whether you enjoy it fresh or from the leftovers, this Roasted Poblano Corn Chowder is a satisfying way to bring summer flavors to your table. Gather your ingredients, grab your pot, and get simmering!

For a visual guide, watch the full recipe video here: