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Roasted Poblano Corn Chowder

Roasted poblano corn chowder with smoky charred peppers and sweet golden corn simmered until the potato turns tender. Creamy and ready fast, this weeknight bowl blends a gentle smoky kick with balanced flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

poblano peppers
  • 2 poblano peppers
butter
  • 2 tbsp butter
onion
  • 1 onion, diced
garlic cloves
  • 2 garlic cloves, minced
corn kernels
  • 4 cup corn kernels (fresh or frozen)
broth
  • 4 cup chicken or vegetable broth
heavy cream
  • 1 cup heavy cream
potato
  • 1 potato, peeled and diced
salt and pepper
  • 0.25 tsp Salt and pepper, to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Char and prep the poblanos
  1. Char the poblano peppers directly over a gas flame or under the broiler until blackened, then transfer to a covered bowl and steam for 10 minutes before peeling, seeding, and dicing.
Build the chowder
  1. Melt the butter in a large pot over medium heat (about 350°F) and sauté the onion until soft.
  2. Add the garlic and cook for 1 minute.
  3. Stir in the corn, diced poblanos, broth, and potato.
  4. Simmer for 15-20 minutes until the potato is tender.
Finish and serve
  1. Stir in the heavy cream and warm through until the chowder looks creamy and cohesive.
  2. Season with salt and pepper before serving, adjusting to taste.

Notes

For extra-creamy texture, blend a portion of the chowder and stir it back in (leave some whole for body). Refrigerate leftovers in a sealed container for up to 3 days; freezer: no, cream-based soup can separate when thawed. To make it dairy-free, use full-fat coconut milk instead of heavy cream and heat gently so it stays smooth.