![['A creamy bowl of Roasted Poblano Corn Chowder, garnished with cilantro and lime wedges.', 'Close-up view of Roasted Poblano Corn Chowder with visible corn, poblano peppers, and a sprinkle of cilantro.', 'Side perspective of a steaming bowl of Roasted Poblano Corn Chowder with a rich, creamy texture.', 'A vibrant serving of Roasted Poblano Corn Chowder showcasing chunks of vegetables and herbs.']](https://quickflavorfix.com/wp-content/uploads/2026/07/roasted-poblano-corn-chowder_1_U1.webp)
Roasted Poblano Corn Chowder
A creamy, smoky chowder packed with roasted poblano peppers, sweet corn, and hearty potatoes, perfect for a comforting meal.
Ingredients
Vegetables
- 6 large poblano peppers (roasted and diced)
- 3 tablespoons unsalted butter
- 2 medium onions (diced)
- 2 ribs celery (diced)
- 1 carrot carrot (diced)
- 2 cloves garlic (minced)
- 1 lb yukon gold potatoes (scrubbed and diced into ½-¾ inch chunks)
- 4 ¼ cups vegetable broth (divided (or chicken broth))
- 2 bay leaves bay leaves
- 2 ½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon black pepper (freshly ground)
- 1 16-oz frozen corn (about 3 ½ cups)
- 1 cup heavy cream
- 1 cup shredded mild cheddar cheese
For serving
- to taste fresh lime wedges
- to taste chopped cilantro
Instructions
- Broil poblano peppers until blackened, then steam and peel. Dice and set aside.
- Cook onions, celery, and carrot in butter until softened, then add garlic and cook one minute.
- Add potatoes, broth, salt, bay leaves, cumin, coriander, oregano, and pepper. Simmer until potatoes are tender.
- Puree part of the soup in a blender, then return to pot. Stir in corn and poblano.
- Add cream and cheese, simmer until melted. Serve garnished with cilantro and lime.
Notes
Roasting poblanos adds smoky flavor; adjust seasoning to taste.