Name: Creamy Corn & Roasted Poblano Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 whole poblano peppers; 2 tablespoons butter; 1 medium yellow onion; 3 cloves garlic; 1 large russet potato; 3 cups chicken broth; 3 cups fresh corn kernels; 1 cup heavy cream; 0.5 teaspoon smoked paprika; 0.5 teaspoon cumin; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 whole lime; 0.5 cup sharp cheddar cheese; 0.25 cup cilantro

Creamy Corn & Roasted Poblano Chowder

Mexican-InspiredSoupamericancomfort-foodsoupvegetarian

20 minPrep35 minCook4Serves

Ingredients

2 wholepoblano peppers
2 tablespoonsbutter
1 mediumyellow onion
3 clovesgarlic
1 largerusset potato
3 cupschicken broth
3 cupsfresh corn kernels (from about 4 ears, or frozen)
1 cupheavy cream
½ teaspoonsmoked paprika
½ teaspooncumin
1 teaspoonsalt
½ teaspoonblack pepper
1 wholelime
½ cupsharp cheddar cheese (shredded)
¼ cupcilantro (fresh)

Method

01
Char the poblano peppers directly over a gas flame or under the broiler, turning occasionally, until blackened all over, about 8-10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
02
Peel the charred skin from the poblanos, remove seeds and stems, then dice the flesh. Set aside.
03
In a large pot, melt 2 tablespoons butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
04
Add the minced garlic, smoked paprika, and cumin. Cook, stirring, until fragrant, about 1 minute.
05
Add the diced potato, chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12-15 minutes.
06
Add the corn kernels and diced roasted poblanos. Simmer for 5 minutes.
07
Remove from heat. Use an immersion blender to partially blend the soup, leaving it chunky, or transfer 2 cups to a blender, puree, and return to the pot.
08
Stir in 1 cup heavy cream and heat gently until warmed through, about 2 minutes. Do not boil.
09
Squeeze in the juice from 1 lime. Taste and adjust salt if needed.
10
Ladle into bowls and top with shredded cheddar cheese and chopped cilantro.

Spice Tips

For extra heat, leave some poblano seeds in or add a diced jalapeño with the onions. A pinch of cayenne pepper stirred in at the end adds warmth without overwhelming the sweet corn. Top with hot sauce or pickled jalapeños for individual heat control at the table.

This chowder can be made up to 2 days ahead and refrigerated. Reheat gently, adding a splash of broth or cream if it thickens. For a dairy-free version, substitute coconut milk for the heavy cream and omit the cheese topping. Frozen corn works perfectly when fresh isn't in season.