The rich aroma of smoky roasted Poblano peppers wafts through my kitchen, instantly transporting me to comforting family dinners and cozy evenings by the fire. Today, I’m thrilled to share my favorite recipe for Roasted Poblano Corn Chowder, an indulgent bowl of creamy goodness that combines sweet corn, Yukon gold potatoes, savory bacon, and decadent Gouda cheese. This delightful chowder is not only a crowd-pleaser but also a fantastic make-ahead meal, perfect for those busy weeknights when time is tight yet the desire for homemade goodness is strong. Plus, it freezes beautifully, making mealtime a breeze later on. Are you ready to dive into a bowl of warmth and flavor? Let’s get cooking!
Why Is This Chowder a Must-Try?
Creamy, Dreamy Comfort: This Roasted Poblano Corn Chowder envelops you in warmth, making it the ultimate comfort food for chilly days.
Flavor Explosion: The fusion of smoky Poblano peppers, savory bacon, and the richness of Gouda cheese creates an indulgent symphony of tastes.
Crowd-Pleasing: Perfect for family gatherings or cozy dinners with friends, this dish is sure to impress even the pickiest eaters.
Make-Ahead Magic: Easily prepare it in advance or freeze it for later – a perfect solution for those bustling weeknights!
Simple Ingredients: With accessible ingredients, whipping up this chowder will feel effortless and satisfying.
For even more comforting dishes like a classic Clam Chowder Comfort or flavorful Balsamic Maple Roasted Brussels, you’ll always have delicious options on hand.
Roasted Poblano Corn Chowder Ingredients
For the Chowder Base
- Poblano Peppers – These smoky beauties provide depth; roast and peel them to unlock their full flavor.
- Bacon – A savory star of the show; substitute with turkey, beef, or plant-based bacon if you’re looking for alternatives.
- Canola Oil – Important for high-heat cooking; can be skipped if you have enough bacon drippings.
- Butter – Adds richness to the chowder base, making each spoonful a delight.
- Onion – A vital flavor builder that becomes sweet and tender when sautéed.
- Garlic – Infuses the chowder with a warm aroma and enhances overall flavor.
- All-Purpose Flour – Helps thicken the chowder for a luscious texture.
- Chicken Broth – The savory foundation; use vegetable broth for a vegetarian option.
- Yukon Gold Potatoes – Creamy and satisfying; chop into ½-inch cubes for even cooking.
- Frozen Corn – Adds sweet bursts of flavor; remember to thaw before mixing in.
- Heavy Cream – For ultimate creaminess; replace with half-and-half if you want a lighter chowder.
- Gouda Cheese – Melts beautifully, giving a buttery flavor; feel free to swap with Monterey Jack or Cheddar if preferred.
- Salt and Black Pepper – Essential for seasoning to bring all the flavors together.
For Optional Garnishes
- Chopped Cilantro – Adds a fresh touch that brightens the chowder.
- Diced Avocado – A creamy addition that complements the soup perfectly.
- Lime Wedges – A zesty squeeze enhances the flavors and adds freshness.
Dive into this Roasted Poblano Corn Chowder with all its comforting ingredients, and let your kitchen fill with the warm and inviting aroma that promises to envelop you in warmth.
Step‑by‑Step Instructions for Roasted Poblano Corn Chowder
Step 1: Roast the Poblano Peppers
Begin by broiling the Poblano peppers on a baking sheet for about 10-12 minutes, turning them occasionally until their skins are charred and blackened. Once done, transfer the peppers to a bowl and cover them with plastic wrap to steam for 10-15 minutes. This will make peeling easier. After steaming, peel off the skins, remove the stems and seeds, and chop the peppers into bite-sized pieces.
Step 2: Cook the Bacon
In a Dutch oven over medium heat, add the bacon strips and cook for about 8-10 minutes until they turn crispy and golden brown. Once cooked, remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Leave the rendered bacon drippings in the pot, as they will add incredible flavor to your Roasted Poblano Corn Chowder.
Step 3: Sauté the Vegetables
To the hot pot with bacon drippings, add 1 tablespoon of canola oil and 1 tablespoon of butter, allowing the butter to melt. Next, toss in the chopped onion and sauté for 5-7 minutes, stirring frequently until the onion is soft and translucent. Then, add minced garlic and continue to sauté for an additional minute until fragrant, creating a flavorful base for the chowder.
Step 4: Thicken the Base
Sprinkle in ¼ cup of all-purpose flour, stirring to combine for about 2 minutes to cook out the raw flavor. Gradually pour in 4 cups of chicken broth while whisking continuously to avoid lumps. Then, add the diced Yukon Gold potatoes, increase the heat, and bring the mixture to a boil. Cook until the potatoes are tender, about 15-18 minutes, stirring occasionally to prevent sticking.
Step 5: Combine the Ingredients
Once the potatoes are tender, lower the heat and mix in the chopped roasted Poblano peppers and 2 cups of thawed frozen corn. Stir in 1 cup of heavy cream for extra richness, and bring the chowder back to a gentle simmer. Gradually add 1 cup of shredded Gouda cheese, stirring until melted and creamy, ensuring that the texture of the chowder is smooth and comforting.
Step 6: Serve the Chowder
To serve your delicious Roasted Poblano Corn Chowder, ladle it into bowls and top each serving with crumbled bacon. For extra flair, garnish with chopped cilantro, diced avocado, and lime wedges. Announce to your family that a warm bowl of chowder awaits, as its inviting aroma fills the kitchen with delight.
Make Ahead Options
These Creamy Roasted Poblano Corn Chowder bowls are perfect for busy weeknights! You can roast and chop the Poblano peppers up to 3 days in advance, and refrigerate them in an airtight container to maintain their flavor. The entire chowder can be made up to 24 hours ahead of time; simply let it cool, cover, and refrigerate. To reheat, gently warm the chowder on the stove, adding a splash of cream or broth if needed. This ensures it stays creamy and flavorful, just like when it was freshly made. Enjoy the delightful convenience of this comforting soup, ready whenever you are!
Roasted Poblano Corn Chowder Variations
Feel free to customize this chowder to make it truly your own, adding your favorite flavors and textures!
- Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth for a hearty vegetarian version. You’ll still enjoy all the creamy goodness!
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for a delightful heat that balances the sweetness of the corn.
- Herby Delight: Stir in fresh herbs like cilantro or thyme to add a burst of freshness that elevates the chowder’s flavor profile.
- Cheese Swap: Substitute Gouda with sharp Cheddar for a bolder taste or try smoked Gouda for a deeper, smoky flavor.
- Extra Veggies: Mix in diced zucchini, carrots, or bell peppers for a colorful twist that adds nutrition and texture to your chowder.
- Corn Variety: Use fresh corn off the cob for a sweeter taste, or try different types of frozen corn, like fire-roasted, for added flavor.
- Lighter Choice: Replace heavy cream with half-and-half or coconut milk for a lighter chowder that doesn’t compromise on creaminess.
- Crunchy Toppings: Top with crushed tortilla chips or crispy fried onions for an exciting crunch that complements the creamy soup beautifully.
Whether you’re looking for a comforting classic or a new spin, this chowder is easily adaptable. For more comforting recipes, consider preparing a batch of Roasted Brussels Sprouts and Carrots or creamy Clam Chowder Comfort on the side!
Expert Tips for Roasted Poblano Corn Chowder
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Perfectly Roasted Peppers: Ensure even charring by rotating the poblanos while broiling; this brings out their smoky flavor essential for the chowder.
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Crispy Bacon: For optimal texture, let the bacon rest after cooking before crumbling; this prevents sogginess when topping the chowder.
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Thickening Tips: Stir in flour gradually to avoid lumps when thickening the base; patience is key for that silky, creamy texture in your chowder.
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Avoid Grainy Cheese: When adding Gouda, mix it in on low heat; high temperatures can cause the cheese to separate and lose its creamy appeal.
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Customize Wisely: Feel free to spice it up! Consider adding a pinch of cayenne or smoked paprika to elevate the flavors in your Roasted Poblano Corn Chowder.
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Storage Savvy: To maintain flavors, cool your chowder completely before refrigerating; reheat gently, and add a splash of cream when serving for freshness.
What to Serve with Creamy Roasted Poblano Corn Chowder
Creating a warm and inviting meal is just a few pairings away!
- Crusty Bread: The perfect companion to scoop up every last drop of chowder while adding a delightful crunch.
- Simple Green Salad: A fresh mix of greens tossed with a light vinaigrette provides a refreshing contrast to the creamy soup.
- Spicy Cornbread: A hint of spice complements the smoky flavors of the chowder and adds an exciting twist. Who doesn’t love a warm slice of cornbread?
- Grilled Cheese Sandwich: The melty cheese and crispy bread offer a comforting, nostalgic taste that pairs wonderfully with chowder.
- Garlic Butter Roasted Vegetables: Have oven-roasted veggies on the side for a pop of color and flavor, balancing the richness of the chowder.
- Chilled White Wine: A light Sauvignon Blanc pairs beautifully with the smoky and creamy elements of the chowder, enhancing your dining experience.
- Crispy Tortilla Chips: Perfect for dipping, these salty treats add texture and fun while highlighting the Southwestern flavors in the chowder.
- Lime Wedges: A squeeze of fresh lime over your chowder adds brightness and elevates all its flavors beautifully—don’t skip this!
- Dessert – Chocolate Lava Cake: End on a sweet note with a rich chocolate dessert, offering a delicious contrast to a savory meal.
- Frozen Margarita: For a relaxing evening, this refreshing drink with a hint of lime is a great way to wind down after a satisfying meal.
How to Store and Freeze Roasted Poblano Corn Chowder
Fridge: Store your Roasted Poblano Corn Chowder in an airtight container for up to 3 days. If you plan to enjoy it later, let it cool completely before sealing.
Freezer: This chowder freezes beautifully! Transfer it to airtight containers or freezer bags, and it can be stored for up to 3 months. Just remember to label the containers for easy identification.
Reheating: Thaw overnight in the fridge before reheating. Warm it gently on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or cream to achieve your desired consistency.
Make-Ahead: You can make the chowder 1-2 days in advance, perfect for busy weeknights. Just store it in the fridge and enjoy the rich flavors waiting for you!
Roasted Poblano Corn Chowder Recipe FAQs
How do I select ripe Poblano peppers?
Absolutely! When selecting Poblano peppers, look for ones that are firm, shiny, and dark green without dark spots or blemishes. A slight wrinkling can occur when they’re slightly overripe, so aim for smooth skins for the best flavor.
What’s the best way to store leftover chowder?
Very! Store your Roasted Poblano Corn Chowder in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing to preserve its delicious flavors.
Can I freeze Roasted Poblano Corn Chowder?
Yes, indeed! To freeze, let the chowder cool and then pour it into airtight containers or freezer bags, ensuring to leave some space at the top for expansion. It will keep well for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator and reheat gently on the stovetop.
What should I do if my chowder is too thick?
No worries! If your chowder has thickened too much, simply add a splash of chicken broth or cream while reheating to reach your desired consistency. Stir well to combine and warm it slowly to maintain the creamy texture.
Is this chowder suitable for vegetarians?
Yes, for a vegetarian version of the Roasted Poblano Corn Chowder, omit the bacon and use vegetable broth instead of chicken broth. You can also add more vegetables or beans for extra heartiness!
Can I use a different type of cheese?
Absolutely! While Gouda adds a rich and buttery flavor, you can substitute it with Monterey Jack, Cheddar, or even a bit of cream cheese for a delightful twist. Just ensure that whatever cheese you choose melts well for that creamy finish.
Creamy Roasted Poblano Corn Chowder Comfort for Chilly Days
Ingredients
Equipment
Method
- Roast the Poblano peppers under the broiler for about 10-12 minutes, turning occasionally until charred. Transfer them to a bowl, cover with plastic wrap, and steam for 10-15 minutes before peeling.
- In a Dutch oven, cook the bacon for 8-10 minutes until crispy and golden. Remove bacon with a slotted spoon and set on paper towels, leaving drippings in the pot.
- Add canola oil and butter to the bacon drippings in the pot. Sauté the chopped onion for 5-7 minutes until soft, then add minced garlic for another minute.
- Sprinkle in flour, stirring for 2 minutes. Gradually add chicken broth while whisking to avoid lumps. Add potatoes and bring to a boil, cooking until tender, about 15-18 minutes.
- Reduce heat and mix in chopped Poblano peppers and thawed corn. Stir in heavy cream and simmer, then add shredded Gouda until melted.
- To serve, ladle into bowls and top with crumbled bacon and garnishes of cilantro, avocado, and lime wedges.
