The roasted poblano peppers in this creamy corn chowder give it just the right amount of smokiness and the potatoes make it hearty enough for a main course.
We finally have some fall weather drifting into the south and that means it’s time for soup! It’s no secret that I love anything with a southwestern/tex-mex kick and this corn chowder has exactly that. Like most chowders, you’ll find this one creamy, a little rich, and nice and thick.
Another great soup for cool weather is our Black Bean Soup with Ham, and it can be made without the ham for a vegetarian version that’s yummy.
Or, how about She-Crab Soup? It’s a favorite of ours. Easy Potato Soup is just plain old traditional potato soup and our method is simple and foolproof.
How to roast and peel poblano peppers
If you’ve never roasted poblano peppers before, it’s actually a lot easier than it sounds and totally worth it. I remember the first time I read “peel the poblanos” in a recipe. You want me to peel a pepper?! That sounds like a pain in my you-know-what. I was surprised at how easy it was, though!
First, just preheat the oven to 450° and put the peppers on a foil-lined cookie sheet. Put the peppers in for 30 minutes, flipping halfway through. They should be fully charred on the outside.
After you take them out, put them in a big bowl and cover it. This helps the skin to come off easier as it steams in the bowl. After another 15 minutes, you should be able to just rub the skin right off. Seed and chop them last.
If you decide you’re a fan of roasted poblano peppers, you may like Chicken Stuffed Poblano Peppers and Creamy Poblano Sauce.
How to make corn chowder with roasted poblano peppers
Combine the peppers, onions, potatoes, garlic, chicken broth and spices to your slow-cooker. Cover and cook on high for 4 hours. Almost done!
After 4 hours have passed, you have a couple options. You can add the cream and corn and leave it chunky like it is, you can add the corn and hit it for a minute with an immersion blender and then add the cream, or you can add the corn, scoop out 2 cups, add them to a food processor, and then put it back in the pot with the cream.
I went for the latter option (only because I don’t own an immersion blender) and ended with the greatest consistency!
Whatever you decide to do, cook the corn chowder an additional 30 minutes and you’re done! Garnish with lime and fresh cilantro.
These little Parmesan Crescent Rolls are easy enough for even a beginning baker and go perfectly with any soup. And if you’re a soup fan, Southern Vegetable Soup with Beef is another great, though completely different, soup.
Need an easy dessert for after the soup? How about these no-bake mini chocolate chip cheesecake bites — Or this amazingly simple strawberry cake is sure to please everyone.
For a totally different twist on a soup with roasted poblano peppers try our Cheesy Roasted Poblano Pepper Soup. It’s made with chicken, but it makes a tasty vegetarian version too.
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Roasted Poblano Corn Chowder
Ingredients
- 4 poblano peppers roasted, seeded, and peeled
- 1 onion diced
- 3 cups corn
- 3 cloves garlic minced
- 3 russet potatoes diced
- 4 cups chicken stock substitute vegetable broth for vegetarian
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
Instructions
- Combine peppers, onions, potatoes, chicken broth, and spices in a large slow-cooker.
- Cook 4 hours on high or 8 hours on low.
- For a chunky consistency, add corn and cream. For a smoother consistency, add corn and hit with an immersion blender for 1 minutes or put 2 cups of soup in a food processor, blend for 30 seconds, and then add back to pot with cream.
- Cook for another 30 minutes.
- Serve garnished with lime wedge and fresh cilantro if desired.
Like this recipe? Check out some of our readers’ other favorites!
Ali from Home & Plate says
I’ve made corn chowder but haven’t ever added poblano peppers. This idea is genius for a little kick and a great way to heat this up this winter.
Pam says
Thanks, Ali. Usually poblanos are pretty mild, but they do add an interesting flavor.
Elaine @ Dishes Delish says
I have to be truthful, I do not like corn chowder, but my hubby does. So doesn’t my sister and her kids, so guess who’s going to make some for them! Your recipe looks fabulous especially with the roasted poblanos and I know they are going to love it!! I’ll stick to clam chowder 😉
Pam says
I hear you. I don’t care for deviled eggs, but all my family does, so guess who makes them?
Amy at Cooking1handed.com says
This makes me weak in the knees. I’m really missing spicy food as I’m far from my New Mexico family. I’ll trade out the cream for coconut milk to fit my dairy free diet. Yum!
Pam says
What a great idea for making this soup dairy-free!
Gloria @ Homemade & Yummy says
With comfort food season almost here, I am always on the lookout for lots of delicious bowls of soup. I don’t like the cold weather, but I do love things like this that I can warm up with on a cold day.
Pam says
Thanks, Gloria. Noting like soup on a cold day.
Shadi says
OMG can I please have a whole pot only for myself? It’s getting cold in Boston and this chowder is going to happen soon!
Pam says
Sure, Shadi. All for you 🙂
Jessica @Small Bites by Jessica says
Chowder is great for the cool weather! This one sounds lovely!
Pam says
Thanks so much, Jessica.
Laura H says
Too hot with the four poblanos
Pam says
Thanks, Laura. Poblanos are typically a pretty mild pepper. You can run across a hot one occasionally, but it’s easy enough to take a little nibble and adjust if needed. Of course, we adore spicy foods anyway, so it would be okay with us.
Sally says
Love your recipes and can’t wait to try this soup. This is just a suggestion but would it be possible for you to start adding how many people it will serve? I am a terrible guesser and love having a realistic starting point to plan on how much I will need to make to feed however many I am expecting to eat.
Thanks, keep up the great recipes!
Pam says
Thank you for your kind words, Sally! For this soup it should make about 6 large servings and if you want small “cups” of soup more like 8-10.