Creamy Roasted Poblano Corn Chowder for Cozy Nights

Creamy Roasted Poblano Corn Chowder combines smoky flavors and comforting textures for a delightful meal, perfect for cozy nights.

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Prep Time 15

Cook Time 40

Resting Time 10

Total Time 1 5

Servings: 6 bowls

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chowder

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.

Equipment

Dutch oven

Method

Step-by-Step Instructions for Roasted Poblano Corn Chowder

Preheat broiler to high, arrange poblano peppers on a baking sheet, and broil for 8-10 minutes until skin is charred. Cover with foil and let steam for 10 minutes, then peel, seed, and chop.
In a large Dutch oven, cook bacon over medium heat for 6-8 minutes until crispy. Transfer bacon to a paper towel-lined plate, leaving drippings in the pot.
Add canola oil and butter to the pot with bacon drippings, melt, then add chopped onion and sauté for 7-8 minutes. Stir in minced garlic for 15 seconds.
Sprinkle flour while stirring to create a roux, cooking for 2 minutes. Gradually add chicken broth, stirring continuously, then add Yukon Gold potatoes. Bring to a boil, then simmer for 15-18 minutes.
Stir in reserved poblano peppers, thawed corn, and heavy cream; return to a gentle simmer. Mix in Gouda cheese until melted and creamy.
Add half of the crispy bacon back into the chowder and season with salt and black pepper to taste. Serve hot, garnished with remaining bacon, cilantro, avocado, and lime juice.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 10gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

This chowder can be made ahead and frozen for quick meals later on.

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