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Roasted Poblano Corn Chowder

Biscuits & Burlap
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.
5 from 5 votes


  • 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


  • 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. 
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