Name: Creamy Roasted Poblano Corn Chowder for Cozy Nights
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 3 pieces Poblano peppers (Adds smoky depth and flavor; roast and peel.); 6 slices Bacon (Provides a savory, crispy texture; can substitute.); 1 tablespoon Canola oil (Increases the smoke point.); 1 tablespoon Butter (Enhances richness and flavor.); 1 medium Onion (Builds a flavorful base.); 3 cloves Garlic (Introduces aromatic flavor.); 1/4 cup All-purpose flour (Works as a thickening agent.); 4 cups Chicken broth (Base liquid, use vegetable broth for vegetarian.); 2 medium Yukon Gold potatoes (Scrubbed and cubed.); 2 cups Frozen corn (Thawed before adding.); 1 cup Heavy cream (Offers a luxurious creamy texture.); 1 1/2 cups Gouda cheese (Melts beautifully.); to taste Salt (Essential for seasoning.); to taste Black pepper (Essential for seasoning.); Cilantro (Optional garnish.); Avocado (Optional garnish.); Lime (Optional garnish.)

As I strolled through my favorite farmers market the other day, the aroma of smoky roasted peppers caught my attention. It reminded me of a cozy evening spent savoring a bowl of Creamy Roasted Poblano Corn Chowder, a delightful dish that blends comfort and indulgence in every spoonful. Featuring a luscious mix of sweet corn, tender Yukon gold potatoes, and crispy bacon, this chowder is not only incredibly satisfying but also a breeze to prepare ahead of time or freeze for those busy days. With just the right amount of smoky flavor from the roasted poblanos and a melty Gouda that adds a creamy touch, you’ll find this chowder becoming your go-to comfort food in no time. Are you ready to warm up your kitchen with this delicious recipe?

Why Is This Chowder a Must-Try?

Comforting Warmth: This Creamy Roasted Poblano Corn Chowder brings the cozy vibes you crave. Deliciously Versatile: Perfect for meal prep, it can be made ahead or frozen for future enjoyment. Rich, Smoky Flavor: The roasted poblanos infuse every bowl with a unique smoky depth. Texture Perfection: Each spoonful combines creamy goodness with crispy bacon and tender potatoes. Crowd-Pleasing Dish: Whether it’s a family dinner or a gathering, this chowder is sure to impress. For an under-30-minute meal, consider pairing this chowder with my Balsamic Steak Corn Salad for layered flavors that delight!

Roasted Poblano Corn Chowder Ingredients

For the Chowder

Poblano peppers – Adds smoky depth and flavor; roast and peel to enhance their sweetness.
Bacon – Provides a savory, crispy texture; substitute with turkey or plant-based bacon for a lighter option.
Canola oil – Increases the smoke point when cooking with bacon fat; you can use other vegetable oils if preferred.
Butter – Enhances richness and flavor in the chowder.
Onion – Builds a flavorful base; sweetens beautifully when sautéed.
Garlic – Introduces aromatic flavor; take care not to burn it.
All-purpose flour – Works as a thickening agent for this creamy chowder.
Chicken broth – Serves as the base liquid, imparting savory depth; use vegetable broth for a vegetarian option.
Yukon Gold potatoes – Adds body and creaminess; scrubbed and cubed for even cooking.
Frozen corn – Delivers sweetness and texture; be sure to thaw before adding.
Heavy cream – Offers a luxurious creamy texture; can substitute with half-and-half for a lighter version.
Gouda cheese – Melts beautifully, infusing a rich, smoky flavor; Monterey Jack or Cheddar can be great substitutes.
Salt and black pepper – Essential for seasoning; adjust to your taste.
Cilantro, avocado, lime – Optional garnishes that add a pop of freshness and flavor.

This Roasted Poblano Corn Chowder is not only a comforting dish but also delightful when prepared ahead and frozen for quick meals later on!

Step-by-Step Instructions for Roasted Poblano Corn Chowder

Step 1: Roast the Poblanos
Preheat your broiler to high. Arrange the poblano peppers on a baking sheet and broil for about 8-10 minutes, turning occasionally until the skin is charred and blackened. Remove from the oven, cover with foil, and let steam for 10 minutes to loosen the skins. Once cool, peel, seed, and chop the peppers for the chowder.

Step 2: Cook Bacon
In a large Dutch oven, cook the bacon over medium heat for 6-8 minutes until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot. The bacon will add wonderful flavor to your roasted poblano corn chowder, so be sure not to discard the grease.

Step 3: Sauté Aromatics
In the same pot with the bacon drippings, add 1 tablespoon of canola oil and 1 tablespoon of butter over medium heat. Once melted, add the chopped onion and sauté for 7-8 minutes until translucent and sweet. Stir in the minced garlic and cook for an additional 15 seconds, ensuring it doesn’t burn before moving on to the next step.

Step 4: Make the Base
Sprinkle in 1/4 cup of all-purpose flour while stirring constantly to create a roux, cooking for about 2 minutes until it turns golden. Gradually pour in 4 cups of chicken broth, stirring to avoid lumps. Add the cubed Yukon Gold potatoes and bring the mixture to a boil. Lower the heat and let it simmer for 15-18 minutes, or until the potatoes are tender.

Step 5: Combine Ingredients
Stir in the reserved roasted poblanos, 2 cups of thawed frozen corn, and 1 cup of heavy cream, bringing the chowder back to a gentle simmer. Mix in 1 1/2 cups of Gouda cheese, stirring until completely melted and creamy. This step will give your roasted poblano corn chowder that luscious, cheesy texture everyone loves.

Step 6: Season and Serve
Add half of the crispy bacon back into the chowder and season with salt and black pepper to taste. Serve the chowder hot, garnished with the remaining bacon, fresh cilantro, avocado slices, and a squeeze of lime juice for added brightness. Enjoy the comforting embrace of this delightful roasted poblano corn chowder!

Make Ahead Options

This Creamy Roasted Poblano Corn Chowder is a lifesaver for busy weeknights! You can prepare the chowder up to 24 hours in advance by cooking it fully and then refrigerating it in an airtight container. To keep it flavorful, make sure to let it cool before sealing. When you’re ready to serve, simply reheat the chowder on the stovetop over medium heat, stirring often, and add a splash of extra cream if needed to restore its luscious texture. You can also freeze portions for up to three months; just ensure to thaw overnight in the refrigerator before reheating. Doing this not only saves precious time but ensures you have a comforting meal at your fingertips!

How to Store and Freeze Roasted Poblano Corn Chowder

Fridge: Store your chowder in an airtight container for up to 3 days. Reheat gently on the stove, stirring well for even warming.

Freezer: Portion the chowder into freezer-safe containers, sealing tightly. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: To maintain creaminess, reheat over low heat, stirring constantly until warmed through. Avoid high heat to prevent separating.

Make Ahead: This Roasted Poblano Corn Chowder is perfect for preparing in advance—it stores beautifully, ensuring you’ll have cozy comfort food whenever you need it.

Roasted Poblano Corn Chowder Variations

Feel free to put your own spin on this chowder and delight in new flavors!

Spicy Kick: Replace Gouda with Pepper Jack cheese for a bold, zesty kick that warms you inside and out.
Herby Twist: Swap cilantro for fresh parsley or chives for a refreshing herbaceous taste that brightens the chowder.
Dairy-Free Delight: Use cashew cream or coconut milk in place of heavy cream for a delicious, dairy-free alternative that’s still creamy.
Vegetable Boost: Add diced zucchini or bell peppers along with the roasted poblanos for a colorful, nutritious update.
Corn Variations: Try roasted corn from the grill instead of frozen corn for a smoky sweetness that complements the poblanos beautifully.
Protein Punch: Consider adding shredded rotisserie chicken or cooked shrimp for a heartier chowder that’s packed with protein.
Flavorful Stock: Opt for vegetable broth instead of chicken broth to create a vegetarian version that’s equally luscious.
Crunchy Toppings: Top the chowder with crushed tortilla chips or crispy onion straws for an added crunch that elevates every bowl!

Each variation not only transforms the flavors but also invites you to experiment with what you have on hand. For more cozy meals, don’t forget to check out my Chicken Poblano Soup or serve it with a refreshing side, like my Balsamic Steak Corn Salad!

Expert Tips for Roasted Poblano Corn Chowder

Roasting Perfection: Make sure to roast the poblanos until they’re charred; this enhances their sweetness and adds a smoky depth to your chowder.
Bacon Choices: If you prefer a lighter option, turkey bacon or a plant-based substitute works wonderfully without losing that delicious, savory flavor.
Thickening Trick: Adjust the thickness of your chowder by controlling the amount of flour and broth; too much liquid can dilute the rich flavors.
Creamy Outcome: When adding Gouda cheese, do it off the heat to avoid breaking down the cheese into an oily texture; it should melt smoothly for that perfect creamy finish.
Meal-Prep Magic: This roasted poblano corn chowder can be made ahead and frozen, making it a perfect comforting dish for busy evenings.

What to Serve with Creamy Roasted Poblano Corn Chowder?

Cozy up with delightful pairings that enhance the comfort of a sumptuous bowl of chowder.

Crusty Artisan Bread: Pair with a slice of warm, crusty bread for dipping; it soaks up the flavors beautifully.
Garden Salad: A fresh salad with bright greens and a zesty vinaigrette adds a refreshing crunch.
Spicy Jalapeño Cornbread: The sweetness of cornbread accentuates the smoky chowder while the jalapeños provide a delightful kick.
Avocado Toast: This creamy addition complements the chowder’s richness, making for a luxurious meal experience.
Wine Pairing: A chilled glass of Sauvignon Blanc pairs wonderfully, cutting through the creaminess with its acidity.
Fruit Sorbet: For dessert, a light fruit sorbet can cleanse your palate while providing a sweet contrast to the savory chowder.
Pickled Vegetables: Sharp and tangy, these snacks bring a crunchy texture and zing that brightens the entire meal.
Chili Lime Popcorn: A fun and flavorful snack to enjoy on the side, the chili and lime elevate the dishes’ smokiness.
Grilled Cheese Sandwich: A classic comfort food that melds well with the chowder, adding a cheesy, crispy texture to the feast.

Roasted Poblano Corn Chowder Recipe FAQs

What is the best way to select ripe poblano peppers?
Absolutely! When choosing poblano peppers, look for ones that are firm with a deep green color and smooth skin. Avoid peppers that have dark spots or wrinkles, as these indicate overripeness. The rich flavor you’re after is best achieved with peppers that feel heavy for their size.

How long can I store roasted poblano corn chowder in the fridge?
You can store your chowder in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it gently on the stove, stirring well to ensure even warming.

Can I freeze roasted poblano corn chowder?
Very! To freeze your chowder, portion it into freezer-safe containers, ensuring they are sealed tightly. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge, and then warm it over low heat on the stovetop, stirring often to maintain that glorious creaminess.

Help! My chowder turned out too thick. What can I do?
Not a problem! If your chowder has ended up thicker than you’d like, simply add more chicken broth or a splash of water, stirring until you reach your desired consistency. Remember to warm it gently so that the flavors meld well together. Adjusting gradually will help you achieve that perfect creamy texture.

Can I make this chowder vegetarian or vegan?
Absolutely! To make this roasted poblano corn chowder vegetarian, substitute the chicken broth with vegetable broth and omit the bacon. For a vegan version, you can also replace the heavy cream with coconut milk or cashew cream, and use plant-based cheese alternatives that melt well.

Is there a way to spice it up a little?
Certainly! If you want to add a kick to your chowder, consider incorporating a teaspoon of cumin or chili powder while sautéing the onions. You can also top the chowder with chopped jalapeños or a dash of hot sauce at serving time for those who enjoy a spicier dish!