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    Home ยป Recipes ยป Soups, Stews, and Chili Recipes

    Roasted Poblano Corn Chowder

    Published: Aug 5, 2023 by Ned Adams ยท This post may contain affiliate links ยท 51 Comments

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    Roasted Poblano Corn Chowder is creamy corn chowder updated with roasted poblano peppers and bacon giving it the right amount of creamy heat. Using fresh, in season corn gives this chowder a hint of sweetness that is absolutely delicious.

    Our Dutch Oven Steamed Corn on the Cob is another way to use up season fresh corn, but you can also swap out the canned for fresh in our Dutch Oven 7 Can Soup.

    Branded image of Roasted Poblano Corn Chowder in a white bowl garnished with bacon crumbles, green onions, and queso fresco.
    Jump to:
    • What is corn chowder?
    • Recipe ingredients:
    • How to make Roasted Poblano Corn Chowder
    • Adaptations and variations
    • Recipe FAQs
    • Other Related Soups, Stews, and Chili Recipes
    • Get the Recipe

    What is corn chowder?

    Corn chowder is similar to corn soup in that they both have corn as their central ingredient. Soup can be thin and watery whereas chowder is thick, rich, and creamy.

    Recipe ingredients:

    • Produce —fresh corn on the cob, poblano peppers, onion, celery, carrots, garlic, Yukon gold potatoes, and green onions.
    • Bacon — because everything is better with bacon. Thick cut is what we used. Reserve some renderings and a bit extra as garnish too.
    • Olive oil — in case you don't want to use the bacon renderings.
    • Liquids — Chicken broth, milk, and heavy cream will give this chowder the perfect creamy texture and smoothness.
    • Seasonings — salt and black pepper are all you need.
    • Optional ingredients — additional bacon crumbles, crumbled queso fresco and sliced green onions.

    How to make Roasted Poblano Corn Chowder

    How to Roast Corn

    Fresh corn in husks have been trimmed for roasting on a grill.
    Step 1
    Husks and silks from fresh corn has begun to fall away, exposing the fresh corn kernals.
    Step 2
    Husks and silks have been removed from fresh corn on the cob and is being cooked directly on the fire.
    Step 3

    Step 1 — Preheat the grill to high (indoor or outdoor). While heating, trim the silks sticking out from the top of the corn with kitchen sheers. Peel off the outer husk layers, exposing the lighter, tender looking husks. Cut the stalk off exposing the bottom part of the corn. Reduce the heat to medium and place the corn on the grill.

    Step 2 — Rotate the corn every couple of minutes. As the husks darken, they will fall off. Remove them from the grill (take care to not let them fall through the grates of the grill or the fire will flare up.)

    Step 3 — After all the husks have fallen off, using tongs, lift up the corn and pull off all remaining silks; return to the grill, charring all sides of the corn kernels. Once all sides of the corn have gotten color, remove from the grill, allow to rest long enough to handle; about 5 minutes. 

    How to Roast Poblano Peppers

    Fresh poblano peppers roasting in an indoor grill pan.
    Step 4
    Charring has begun on the skins of the fresh poblano peppers roasting in an indoor grill pan.
    Step 5
    A poblano pepper fresh from roasting is being wrapped in foil to sweat.
    Step 6

    Step 4 — Place the poblano peppers on the grill. The poblanos often makes a popping or crackling noise.

    Step 5 — Rotate the peppers every couple of minutes.

    Step 6 — Once the peppers are charred on all sides, remove from the grill and wrap individually in aluminum foil; set aside. 10-14 minutes.

    Making the Chowder

    Roasted and rested corn on the cob on its end has been placed on a small bowl inverted in a larger one to cut the kernels from the ear.
    Step 7
    Roasted and sweated poblano peppers being de-skinned and deseeded to chop for the chowder.
    Step 8
    Bacon, onions, carrots, celery, and garlic has been sauteed as the base of the roasted corn chowder with poblanos.
    Step 9

    Step 7 — Once the corn has rested, remove the corn kernels from the cob by inverting a small bowl in a larger one. Stand the cob on end and use a knife to slice off kernels. Put 6 cobs' kernels in one bowl and reserving 2 cobs' kernels worth in another bowl. 

    Step 8 — Peel the charred skin off the roasted poblanos, remove the stems and seeds. Roughly chop the roasted chiles.  Set aside 4 peppers with the 6 cobs' kernels in one bowl and 2 peppers with the 2 cobs' kernels in the other. 

    Step 9 — In a heavy bottom pan, dutch oven, enameled french oven or large soup pot, fry the diced bacon over medium high heat. Once cooked, drain the renderings, reserving 2 tablespoon (or if not using, add olive oil) and turn heat on to medium high. Add the onions, carrots, celery, and garlic; cook for 3-4 minutes until they begin to color and soften. 

    Corn kernels cut from the cob are being added to an enameled Dutch oven with the sauteed bacon, vegetables, diced potatoes, and chopped roasted poblano peppers.
    Step 10
    Chicken broth is being added to begin making the roasted poblano corn chowder.
    Step 11
    The reserved corn kernels and poblano peppers have veen added to the food processor to puree.
    Step 12

    Step 10 — Add potatoes, chopped poblano peppers, and corn kernels, stirring it well to fully incorporate with the other items in the dutch oven. The corn kernels may be stuck together but as they cook and the chowder is stirred, they will separate. Cook for about a minute.

    Step 11 — Add the broth, salt, and pepper; bring the now soup to a high simmer. Allow to cook for about 15 minutes, or until the potatoes begin to become tender.  

    Step 12 — While the corn poblano chowder begins to simmer, puree the reserved corn and poblano peppers in a food processor, slowing incorporating the milk. Set aside. After the potatoes have soften, reduce heat to low. 

    The corn and poblano puree is being added to the simmering chowerd base.
    Step 13
    The chowder is simmering so the potatoes and other vegetables soften.
    Step 14
    Heavy cream is being added to the dutch oven to create the poblano corn chowder.
    Step 15

    Step 13 — Add the puree to the chowder, stir in completely. Cook on low for an additional 5 minutes.

    Step 14 — Allow the roasted poblano corn chowder to get to a low simmer the vegetables to finish cooking. Once desired tenderness has been reached, and if you want a smoother chowder, use an immersion blender on pulse mode until desired consistency has been reached. 

    Step 15 — Slowly incorporate the cream into the chowder, stirring constantly until it has fully been added. After the cream has been warmed through, taste for salt and pepper, add more if needed then remove from heat. If not immediately serving, cover or the chowder will develop a skin.  Garnish with any or all of the optional ingredients then serve and enjoy. 

    Roasted Poblano Corn Chowder in a white bowl garnished with queso fresco, bacon crumbles, and green onions.

    Adaptations and variations

    While there is no one right way to make a delicious corn chowder, so making it to fit your personal tastes is always best.

    Corn — fresh corn, especially sweet corn is our favorite but you can use frozen corn kernels or canned corn.

    Vegan — swap the cream and milk for your favorite dairy free substitute like coconut milk. Almond milk could work as well. Omit the chicken stock for vegetable broth. Water could also be substituted for the chicken broth, but veggie broth will increase the overall flavor of the poblano corn chowder over water. Omit the bacon.

    Meaty — add some cooked chicken or even crumbled chorizo.

    Spices — use freshly ground black pepper, chili powder, ground cayenne or chipotle to increase the level of heat. Adding your other favorite Mexican seasonings to this creamy soup makes tastes amazing.

    Toppings — fresh lime juice or lime wedges and fresh cilantro are wonderful too.

    Recipe FAQs

    Do you have to peel poblano peppers before cooking?

    Before roasting, no. However after they have been roasted and sweated but before cooking the chowder, yes. The skins become waxy and basically inedible.

    Are poblano peppers hot?

    They are not hot or spicy as a jalapeño or habanero pepper. They range from having mild to medium heat. They really can vary.

    How long is Roasted Poblano Corn Chowder good for in the fridge?

    Store leftovers in an airtight container, it will last for 3-4 days. It may begin to separate, but once warmed and stirred through, everything will be completely reincorporated.

    A spoonful of Roasted Poblano Corn Chowder raised above a white bowl.

    Other Related Soups, Stews, and Chili Recipes

    • Dutch Oven Awesome Chili
    • Close up image of chicken noodle soup in a white bowl.
      Quick Dutch Oven Chicken Noodle Soup
    • Close up of a bowlful of ground beef stew.
      Ground Beef Stew
    • Pumpkin chili in a white bowl garnished with cilantro, sour cream, jalapeños, and cheese.
      Dutch Oven Pumpkin Chili

    If you tried this Roasted Poblano Corn Chowder or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    Get the Recipe

    Roasted Poblano Corn Chowder in a white bowl garnished with queso fresco, bacon crumbles, and green onions.
    Print Recipe
    5 from 49 votes

    Roasted Poblano Corn Chowder

    Roasted Poblano Corn Chowder is creamy corn chowder updated with roasted poblano peppers and bacon giving it the right amount of creamy heat.
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 580kcal
    Author: Ned Adams
    Prevent your screen from going dark

    Equipment

    • 7 quart Dutch Oven or larger

    Ingredients

    • 8 ears corn on the cob divided 6:2
    • 6 poblano peppers divided 4:2
    • ⅔ lb thick cut bacon diced
    • 2 tablespoon bacon renderings or olive oil
    • ¼ cup yellow onion diced
    • 2 celery ribs diced
    • 3 carrots diced
    • 3 garlic cloves minced/grated
    • 1 lb Yukon gold potatoes cubed
    • 32 oz low sodium chicken broth
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 cup milk
    • 2 cups heavy cream

    Optional toppings

    • chopped bacon
    • queso fresco
    • green onions
    US Standard - Metric

    Instructions

    Roasting the Corn and Peppers

    • Preheat the grill to high (indoor or outdoor).
    • While heating, trim the silks sticking out from the top of the corn with kitchen sheers. Peel off the outer husk layers, exposing the lighter, tender looking husks. Cut the stalk off exposing the bottom part of the corn.
    • Reduce the heat to medium and place the corn and the poblanos on the grill.
    • Rotate the corn and peppers every couple of minutes.
    • As the husks darken, they will fall off. Remove them from the grill (take care to not let them fall through the grates of the grill or the fire will flare up.) The poblanos often makes a popping or crackling noise.
    • After all the corn husks have fallen off, using tongs, lift up the corn and pull off all remaining silks; return to the grill, charring all sides of the corn kernels. Once all sides of the corn have gotten color, remove from the grill, allow to rest long enough to handle; about 5 minutes. 
    • Once the peppers are charred on all sides, remove from the grill and wrap individually in foil; set aside. 10-14 minutes allowing them to sweat.

    Making the Chowder

    • Once the corn has rested, remove the corn kernels from the cob by inverting a small bowl in a larger one. Stand the cob on end and use a knife to slice off kernels. Put 6 cobs’ kernels in one bowl and reserving 2 cobs’ kernels worth in another bowl. 
    • Peel the charred skin off the peppers, remove the stems and seeds; dice.  Set aside 4 peppers with the 6 cobs’ kernels in one bowl and 2 peppers with the 2 cobs’ kernels in the other. 
    • In a heavy bottom pan, dutch oven, or enameled french oven, fry the diced bacon over medium high heat.
    • Once cooked, drain the renderings, reserving 2 tablespoon (or if not using, add olive oil) and turn heat on to medium high.
    • Add the onions, carrots, celery, and garlic; cook for 3-4 minutes until they begin to color and soften. 
    • Add the diced potatoes, chopped poblano peppers, and corn kernels, stirring it well to fully incorporate with the other items in the dutch oven. The corn kernels may be stuck together but as they cook and the chowder is stirred, they will separate. Cook for about a minute.
    • Add the broth, salt, and pepper; bring to a high simmer. Allow to cook for about 15 minutes, or until the potatoes begin to become tender.  
    • While the chowder begins to simmer, puree the reserved corn and poblano peppers in a food processor, slowing incorporating the milk. Set aside. After the potatoes have soften, reduce heat to low. 
    • Add the puree to the chowder, stir in completely. Cook on low for an additional 5 minutes, allowing the chowder to get to a low simmer the vegetables to finish cooking.
    • Once desired tenderness has been reached, and if you want a smoother chowder, use an immersion blender on pulse mode until desired consistency has been reached. 
    • Slowly incorporate the cream into the chowder, stirring constantly until it has fully been added. After the cream has been warmed through, taste for salt and pepper, add more if needed then remove from heat.
    • If not immediately serving, cover or the chowder will develop a skin.  Garnish with any or all of the optional ingredients then serve and enjoy. 

    Nutrition

    Calories: 580kcal | Carbohydrates: 39g | Protein: 15g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 644mg | Potassium: 1002mg | Fiber: 5g | Sugar: 13g | Vitamin A: 5265IU | Vitamin C: 92mg | Calcium: 113mg | Iron: 2mg

    Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

    Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!

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    Reader Interactions

    Comments

      5 from 49 votes

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      Recipe Rating




    1. Kim

      September 14, 2023 at 9:01 am

      5 stars
      I love that so many fresh ingredients are used in this chowder. It really levels up the flavor. Perfect fall and winter soup to warm you from the inside out.

      Reply
    2. Chenee

      September 14, 2023 at 9:00 am

      5 stars
      This was incredibly flavorful. Roasting the peppers ahead of time makes all the difference. I'll be making this one again soon.

      Reply
    3. Casey

      September 14, 2023 at 8:59 am

      5 stars
      I love the idea of using fresh corn in this. It's abundant at farmstands right now, and so frugal. I usually buy and freeze, but this is a great way to use it up!

      Reply
    4. Mimi Rippee

      September 09, 2023 at 6:38 pm

      A great recipe! I have a bunch of roasted hatch chile peppers, just waiting for this recipe!

      Reply
    5. Mimi Rippee

      August 25, 2023 at 12:34 pm

      This looks fabulous! I like that you made a purรฉe.

      Reply
    6. Liz

      August 13, 2023 at 12:35 pm

      5 stars
      This chowder was so flavorful! Such a good summer recipe. Will make again.

      Reply
    « Older Comments

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    the Dutch Oven Daddy! Iโ€™m a full-time computer nerd and part-time cook. My passion is cast iron cooking with tips, tricks, and delicious recipes. I love using my recipes to bring together family and friends. I believe everything is made better in cast iron!

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