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–+ servings
poblano chowder in bowl.

Roasted Poblano Corn Chowder

Sara
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
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Soup
Cuisine American, Mexican
Servings 4 servings
Calories 567 kcal

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.

Notes

Serve garnished with lime wedge and fresh cilantro if desired. 

Nutrition

Serving: 2cupsCalories: 567kcalCarbohydrates: 73gProtein: 17gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 74mgSodium: 382mgPotassium: 1503mgFiber: 8gSugar: 16gVitamin A: 1783IUVitamin C: 115mgCalcium: 99mgIron: 3mg
Keyword poblano corn chowder
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