Roasted Poblano Corn Chowder: 5 Comforting Secrets

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Roasted Poblano Corn Chowder is my ultimate comfort food that brings warmth and flavor to the table. This delightful chowder combines the rich, smoky taste of roasted poblano peppers with sweet corn, creating a creamy texture that’s perfect for chilly evenings. With every spoonful, the balance of flavors delivers satisfaction that feels like a warm hug. Let me guide you through this irresistible recipe!

Why You’ll Love This Roasted Poblano Corn Chowder

This chowder is a delightful mix of flavors and textures, making it a family favorite. Here are a few reasons to love this recipe:

Comforting warmth that soothes the soul.
Rich and creamy texture that satisfies any craving.
Easy to prepare, ideal for busy weeknights.
Customizable with vegan options for a plant-based version.
Perfect for using fresh corn during peak season.
Pairs beautifully with crusty bread or a side salad.
Can be made in advance and reheats well.
Incorporates nutritious ingredients like potatoes and peppers.

With its delicious flavor and comforting qualities, this Roasted Poblano Corn Chowder is a staple in many kitchens. Whether you’re enjoying a cozy night in or hosting friends, it’s sure to impress!

Ingredients for Roasted Poblano Corn Chowder

Gather these items:

2 large Poblano Peppers
6 slices Bacon
1 tablespoon Canola Oil or Vegetable Oil
1 tablespoon Butter
1 large Onion
2 cloves Garlic
1/4 cup All-Purpose Flour
4 cups Chicken Broth
2 cups Yukon Gold Potatoes
2 cups Frozen Corn Kernels
1 cup Heavy Cream
1 cup Shredded Gouda Cheese
to taste Salt
to taste Freshly Ground Black Pepper
1/4 cup Chopped Cilantro
1 medium Diced Avocado
3 wedges Lime

How to Make Roasted Poblano Corn Chowder Step-by-Step

Step 1: Preheat your broiler to high. Place the large poblano peppers on a baking sheet and broil for 8–10 minutes, turning occasionally until the skins are blackened and blistered. Once roasted, cover them with a clean kitchen towel to steam for 10 minutes, making it easier to peel. After steaming, peel off the skins, seed, and chop the roasted peppers.
Step 2: In a large Dutch oven over medium heat, add chopped bacon and cook until crispy, about 6–8 minutes, stirring occasionally. Once browned, using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Retain the bacon drippings in the pot.
Step 3: Add 1 tablespoon of canola or vegetable oil and 1 tablespoon of butter to the pot with the bacon drippings. Heat over medium-low heat until melted. Add the chopped large onion and sauté for 7–8 minutes, until softened and translucent. Stir in minced garlic, cooking for an additional 1–2 minutes until fragrant.
Step 4: Sprinkle in ¼ cup of all-purpose flour, stirring continuously for about 2 minutes to create a roux. Pour in 4 cups of chicken broth, scraping any bits from the bottom of the pot. Add diced Yukon gold potatoes, bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15–18 minutes, or until the potatoes are fork-tender.
Step 5: Stir in the chopped roasted poblano peppers and 2 cups of frozen corn kernels. Pour in 1 cup of heavy cream, stirring until combined, then gradually add 1 cup of shredded Gouda cheese, ensuring it melts completely. Allow it to simmer gently for another 5 minutes.
Step 6: Mix in half of the crispy bacon, and season the chowder with salt and freshly ground black pepper to taste. Ladle the Roasted Poblano Corn Chowder into bowls and garnish with the remaining bacon, chopped cilantro, diced avocado, and lime wedges.

Pro Tips for the Best Roasted Poblano Corn Chowder

Keep these in mind:

You can substitute with bell peppers for a milder flavor.
Use turkey or plant-based bacon for a non-pork option.
Omit canola oil if not needed.
Use olive oil for a dairy-free version if desired.
Substitute with vegetable broth for a vegetarian option.
Fresh corn can be used, adjusting cooking time as necessary.
Use coconut cream for a dairy-free alternative.
Monterey Jack or Cheddar can work as substitutes for Gouda.

Best Ways to Serve Roasted Poblano Corn Chowder

This chowder is versatile and can be served in various ways:

Pair it with crusty bread for a fulfilling meal.
Top with additional diced avocado and a sprinkle of cheese for a delicious finishing touch.
Serve with lime wedges on the side for a zesty kick.

How to Store and Reheat Roasted Poblano Corn Chowder

To store, let the chowder cool completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over low heat, stirring occasionally to maintain its creamy texture. This makes it an excellent meal prep option!

Frequently Asked Questions About Roasted Poblano Corn Chowder

What’s the secret to perfect Roasted Poblano Corn Chowder?

The secret lies in roasting the poblano peppers to enhance their smoky flavor. Ensure you achieve a good char on them for the best taste.

Can I make Roasted Poblano Corn Chowder ahead of time?

Absolutely! It tastes even better the next day as the flavors meld. Just store it in the fridge and reheat when ready to serve.

How do I avoid common mistakes with Roasted Poblano Corn Chowder?

Ensure not to overcook the potatoes as they should be fork-tender but not mushy. Also, add the cream towards the end to maintain its richness.

Variations of Roasted Poblano Corn Chowder You Can Try

Feel free to experiment with these variations:

For a lighter option, try the Vegan Poblano Corn Chowder by using plant-based milk instead of cream.
For more heat, add diced jalapeños or a pinch of cayenne pepper to the mix.
Incorporate other vegetables like zucchini or bell peppers for added nutrition and flavor.

For more delicious recipes, check out Creamy Sausage Potato Chowder or Cozy Sausage Corn Chowder. If you’re interested in more variations, you might also enjoy Irresistible Thai Red Curry Kabobs for a different flavor profile!