Description
This creamy poblano corn chowder with potatoes is smoky, hearty, and comforting. Roasted poblanos add depth, corn brings sweetness, and Yukon Gold potatoes make it filling. Perfect for weeknights or meal prep.
Ingredients
2 large poblano peppers
2 tablespoons olive oil or butter
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups vegetable or chicken broth
1.5 lbs Yukon Gold potatoes, diced (about 3–4 medium)
3 cups corn kernels (fresh, frozen, or canned—drained)
1 teaspoon ground cumin
1 cup heavy cream or half-and-half
Salt and black pepper to taste
Optional garnishes: Fresh cilantro, cotija cheese, crispy bacon bits
Instructions
1. Roast the poblanos over a flame or under a broiler until charred. Place in a bowl, cover, steam 10 minutes, then peel, seed, and chop.
2. Heat olive oil or butter in a large pot. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Add chopped poblanos, potatoes, corn, cumin, and broth. Bring to a boil, reduce heat, and simmer 15–20 minutes until potatoes are tender.
4. (Optional) Blend 2 cups of soup until smooth and stir back in for a creamier texture.
5. Stir in heavy cream. Warm gently, do not boil. Season with salt and pepper.
6. Serve hot with garnishes like cilantro, cotija, or bacon.
Notes
For a spicier chowder, add jalapeño or cayenne.
For dairy-free, use coconut milk instead of cream.
Soup can be stored in the fridge for 3-4 days or frozen (texture may separate slightly).
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 35mg