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. Using fresh, in season corn gives this chowder a hint of sweetness that is absolutely delicious.

Our 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 7 can soup.

Jump to:

• What is corn chowder?
• Recipe ingredients:
• How to make Roasted Poblano Corn Chowder
• Adaptations and variations
• Recipe FAQs
• 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

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

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

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. 

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. 

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. 

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

Get the Recipe