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Hearty Roasted Poblano Corn Chowder

A rich and creamy chowder made with sweet corn and roasted poblano peppers, perfect for warming up on chilly nights and ideal for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chowder
  • 4 roasted poblanos, chopped Roast directly over a flame or under broiler until charred.
  • 2 cups corn kernels (fresh or frozen)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for cooking Olive oil for cooking
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Roast your poblano peppers until the skin is charred and blistered. After they cool, remove the skin, seeds, and stems, and chop them into small pieces.
  2. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the chopped roasted poblanos and corn kernels to the pot. Stir everything together, letting the flavors combine for another 5 minutes.
  5. Pour in the vegetable broth, add the cumin, and season with salt and pepper. Bring the mixture to a slow boil.
  6. Lower the heat, and slowly stir in the heavy cream. Continue to simmer for about 10 minutes, allowing the chowder to thicken.
  7. Ladle the chowder into bowls and garnish with fresh cilantro. Enjoy!

Notes

For a lighter version, consider using half-and-half instead of heavy cream or coconut cream for a dairy-free option. Make sure to roast the poblano peppers in advance to enhance the flavor. Avoid boiling the chowder once the cream is added to maintain a smooth texture. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.