Roasted Poblano Corn Chowder

Roasted Poblano Corn Chowder starts with whole ears of sweet corn charred right on the grill until the kernels go deep gold and smoky. That fire-roasted corn, plus blistered poblanos and a little bacon, is what separates this chowder from the frozen-corn version everybody else makes. You get creamy comfort with a gentle, smoky heat that builds instead of burns.

Fresh summer corn is the whole point here, so when it is in season this is the bowl to make. If you want another way to use up a dozen ears, our Steamed Corn on the Cob keeps things simple, and you can stir leftover kernels into our Dutch Oven 7 Can Soup for a quick weeknight pot.

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What Makes This Poblano Corn Chowder Different

Most corn chowder recipes reach for a bag of frozen corn and call it a day. This one treats the corn like the star it is. You char whole ears over a hot grill until the kernels blister and pick up color, the same way you would for elote. That charring caramelizes the natural sugars in fresh sweet corn and adds a smoky edge that carries through the whole pot.

The poblanos get the same treatment. Roasting them until the skins blacken does two things: it loosens the skin so it peels away clean, and it deepens the pepper's flavor from raw and grassy into mellow, smoky, and a little sweet. Poblanos are a mild Mexican chile, milder than a jalapeno, so the finished chowder lands somewhere between cozy and gently spicy rather than hot.

Bacon does the heavy lifting on the savory side. You crisp it first and cook the vegetables in a couple of tablespoons of the renderings, so every bite has a little smoke and salt underneath the cream. If you love a creamy chowder, you will also want to try our New England Clam Chowder. It is the kind of bowl that disappears fast and gets requests the next time corn is in season.

Ingredients

• Fresh corn on the cob is the heart of the recipe. Sweet corn at peak season gives the best char and sweetness.
• Poblano peppers bring mild, smoky heat once roasted. Look for firm, glossy, dark-green peppers.
• Thick-cut bacon is the flavor base. You will reserve a little rendered fat to cook the vegetables, plus crisped pieces for garnish.
• Aromatics and potatoes: onion, celery, carrot, garlic, and Yukon gold potatoes build a hearty, classic chowder body.
• Liquids: chicken broth, milk, and heavy cream give it the smooth, creamy finish.
• Seasoning: salt and black pepper are all the base needs. For a more Mexican-leaning bowl, see the optional cumin and coriander note in Variations.
• Optional toppings: crumbled bacon, queso fresco, and sliced green onions.

See the recipe card at the bottom of the post for the full ingredient list with measurements.

How to Make Roasted Poblano Corn Chowder

1. Step 1: Grill and char the corn. Trim the silks, peel back the outer husks, and grill the ears over medium heat, turning until the kernels blister and brown.

2. Step 2: Blister the poblanos. Roast the peppers alongside the corn until the skins blacken on all sides.

3. Step 3: Sweat and peel the poblanos. Wrap the charred peppers in foil to steam, then rub off the skins and pull out the seeds.

4. Step 4: Cut the kernels off the cobs. Stand each cob in a bowl and slice down to release the charred kernels, reserving some for the puree.

5. Step 5: Crisp the bacon and saute the aromatics. Render the bacon, then cook the onion, celery, carrot, and garlic in a little of the reserved fat.

6. Step 6: Add potatoes, poblanos, and corn. Stir in the diced potatoes, chopped roasted poblanos, and most of the corn.

7. Step 7: Simmer, then puree the reserve. Add broth and simmer until the potatoes soften, then puree the reserved corn and poblano with the milk.

8. Step 8: Stir in the puree and finish with cream. Return the puree to the pot, then slowly add the cream and warm through before garnishing.

Variations and Substitutions

• Corn: Fresh roasted is best, but thawed frozen kernels or drained canned corn work when corn is out of season. A quick pass under the broiler brings back some char.
• Vegetarian: Skip the bacon, use olive oil or butter for the saute, and swap chicken broth for vegetable broth.
• Vegan: Go vegetarian as above, then swap the milk and cream for full-fat coconut milk or another unsweetened plant cream.
• More heat: Leave the poblano seeds in, or add a pinch of cayenne, chipotle, or chili powder. A diced jalapeno with the aromatics works too.
• More Mexican flavor: Add ½ teaspoon each of ground cumin and coriander (and a pinch of Mexican oregano) with the broth for a bowl that leans toward Mexican corn chowder.
• Meatier: Stir in cooked shredded chicken or crumbled chorizo near the end.
• Brighter toppings: Fresh cilantro, a squeeze of lime, or crushed tortilla chips finish it beautifully.

Expert Tips

• Char hard, do not be shy. Real color on the corn and blistered, blackened poblano skin is where the flavor comes from. Pale corn makes a flat chowder.
• Let the poblanos sweat. Ten minutes wrapped in foil makes the skins slip right off. The skin turns waxy and bitter if you leave it on, so take the time to peel.
• Reserve before you puree. Hold back about a quarter of the corn and a couple of peppers to blend with the milk. That puree is what thickens the pot without flour.
• Add the cream off a hard boil. Stir it in over low heat so it warms through without breaking.
• Cover if it is going to sit. Chowder forms a skin quickly, so keep a lid on between servings.

What to Serve With Roasted Poblano Corn Chowder

A good chowder wants something to dunk. Cornbread is the natural match and doubles down on the corn theme. Our Creamed Corn Cornbread stays soft and rich, and our Cast Iron Sweet Cornbread is a touch sweeter for anyone who likes that contrast against the smoky poblano. If you would rather tear into something crusty, a warm wedge of Cast Iron Garlic Bread or a thick slice of our Dutch Oven Sourdough Bread is perfect for mopping the bowl. A simple green salad and a squeeze of lime round everything out.

Storage and Reheating

Store leftover chowder in an airtight container in the fridge for 3 to 4 days. It may separate as it sits, which is normal; a gentle warm-up and a good stir brings it right back together. Reheat over low heat on the stovetop, stirring often so the cream does not scorch, or in the microwave in short bursts. This chowder can be frozen for up to 2 to 3 months, though the texture is creamiest fresh. Thaw overnight in the fridge before reheating.

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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

Cook ModePrevent 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

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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. 

Notes

• Char hard, do not be shy. Real color on the corn and blistered, blackened poblano skin is where the flavor comes from. Pale corn makes a flat chowder.
• Let the poblanos sweat. Ten minutes wrapped in foil makes the skins slip right off. The skin turns waxy and bitter if left on, so take the time to peel.
• Reserve before you puree. Hold back about a quarter of the corn and a couple of peppers to blend with the milk. That puree is what thickens the pot without flour.
• Add the cream off a hard boil. Stir it in over low heat so it warms through without breaking.
• Cover if it is going to sit. Chowder forms a skin quickly, so keep a lid on between servings.
• For a more Mexican flavor, add ½ teaspoon each of ground cumin and coriander (and a pinch of Mexican oregano) with the broth.

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.

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