This delicious and creamy Roasted Poblano and Corn Chowder is comfort in a bowl! It’s a simple recipe you can make for dinner and then have plenty of leftovers available for a second night!
I’m sorry I’ve been so quiet this week, friends. I was out of town for a few days and now behind on everything. Even though I always think I’m going to work while traveling for work, I don’t.
Now that I’m back there are a million things to catch up on at the farm and on the blog. Fall is here, which means the lazy days of summer are over. There’s so much prep work to do outside for winter and so many cozy recipes I have rattling around in my head that I want to make. Not to mention the DIYs and tablescapes I have planned for the season. But let’s start here with this Roasted Poblano and Corn Chowder, shall we?
Kevin’s stamp of approval
The first thing you should know about my Roasted Poblano and Corn Chowder is that Kevin ate two bowls of this that first night I made it. The next morning, I found him eating another bowl at 10 a.m. He had added some rotisserie chicken to it. Then at 1 p.m. I found him eating another bowl. Again, he added chicken and this time he was eating it with tortilla chips. To say he enjoyed it would be an understatement.
Big flavors in one bowl
The second thing you should know about my Roasted Poblano and Corn Chowder is that it has a little bit of a kick to it thanks to the poblanos. However, that kick is balanced out with a bunch of creaminess from heavy cream, goat cheese and gouda.
All those things combine with salty bacon, hearty potatoes, a little onion and some fresh herbs for topping and you have a lot of big, delicious flavors in one creamy bowl of goodness.
That said, if you want to leave out the “kick” I will tell you how to make this a simple corn chowder too.
Looking for fun Halloween ideas? Check out these Halloween Candy Corn Rice Krispie Treats {HERE}!
Tips for making Roasted Poblano and Corn Chowder
- This recipe uses bacon, heavy cream and chicken broth. If you want to make it plant based, leave out the bacon. Then use a heavy cream substitute that you enjoy and vegetable broth. I’ve not done this so I don’t know how it will impact flavor, but I wanted to put that out there in case you want to make this vegan.
- If you want to leave out the “kick”, just don’t use the poblanos. I don’t recommend substituting them with anything. Maybe add more potatoes if you prefer them.
- You can use roasted corn or frozen corn in the Roasted Poblano and Corn Chowder. Using frozen corn saves time and will help you make this recipe in about 30/40 minutes. However, DON’T use canned corn. It includes added salt and isn’t as fresh.
- This chowder will have a thin broth. If you want to thicken it you can use a little corn starch before you add the cheese.
- You need a large Dutch oven to make this. I have this one {HERE} and also this Caraway one {HERE}. I love both of them.
Thank you so much for visiting today, friends! I hope that you love this Roasted Poblano and Corn Chowder Soup. You can find the full, printable recipe below. Also, if you love a good corn on the cob, check out this Elote corn {HERE}. And if you need another delicious soup, click {HERE} and get the recipe for my Roasted Red Pepper and Tomato Soup.
Roasted Poblano and Corn Chowder with goat cheese and gouda
Equipment
- 1 large pot or Dutch oven
Ingredients
- 7 large poblano peppers You want about 1 cup of Poblanos total
- 1 package bacon, cooked and cut into pieces. Use 3/4 in the soup and leave 1/4 for topping.
- 6 Tbsp. olive oil, divided
- 3 Tbsp. butter, salted
- 1 large onion, diced
- 6 cloves garlic, grated
- 1/3 cup all-purpose flour
- 1 -2 cup heavy cream
- 7 cups chicken broth
- 10-12 Baby Dutch or Yukon Gold potatoes
- 3 12 oz bags of frozen corn or 8 ears of corn roasted and sliced off the cob
- 2 cups gouda cheese, shredded
- 1 cup goat cheese crumbles
- Optional: 3 Tablespoons of corn starch to thicken
- Toppings: Additional cheese, poblanos, cilantro, parsley
Instructions
- Turn oven to broil. Then slice peppers, remove the seeds (these will make it extra spicy) and brush both sides with half the olive oil.
- Brush both sides with olive oil and sprinkle with salt. Broil for 15-20 minutes. When done, remove any of the skins that are charred. Chop and measure.
- Chop the bacon into pieces and cook it in a large Dutch oven. Once done, remove it and then drain the grease and wipe out the pan.
- Heat the second half of the oil in the Dutch oven over medium heat. Add the onions. Cook until translucent. Stir regularly.
- Add in garlic and butter and cook for one minute while stirring constantly.
- Add in the flour and cook for about 2 minutes. Then add in the chicken broth and potatoes. Bring to a boil.
- Reduce the heat and cook until the potatoes are soft enough to poke through with a fork.
- Add in the peppers, corn and heavy cream. Simmer for 10 minutes.
- Add in the gouda and goat cheese. Stir until they are melted and blended in. Simmer for 5 more minutes.
- Add in 3/4 of the bacon and then season to taste with sea salt and fresh cracked pepper.
- Garnish with additional bacon, leftover poblanos and parsley or cilantro.
I love how chunky this soup is. It sure does sound delicious for dinner.
What a warm and savory soup for the upcoming cooler temperature. Definite crowd pleaser!
This sounds like an amazing combination of flavors! I love poblano peppers, but have never cooked them myself.
I had never tried this recipe before. Will definitely try it out.
This looks so delicious! Love this especially on a chilly autumn day like today!
This sounds delicious for fall and I love the extra topping you added to the top to dress the soup!
This looks absolutely delicious! I’m so glad the weather is beginning to cool, I can’t wait to make all the soups and chowders.
Oh my! This looks absolutely delicious and tasty! Can’t wait to try this recipe! My family would love this for sure!
The ingredients in this corn chowder give a hearty, rich, and slightly spicy dish that is perfect for the colder months.
Never had toppings on my chowders… I’m sure this is something worth trying soon! Love it!
This chowder looks so good! Poblanos are probably one of my favorite peppers, too!
Oh my gosh, this is the perfect fall/winter dish. I cannot wait to try this out. Yum!
This sounds lovely. I’ve not tried a corn chowder before. It would be perfect for an evening as it’s getting colder.
This dish is so hearty and perfect for the cold season! Must make it!
With fall coming in I will have to add this to my recipe box because it looks really good.
This is such a great recipe for fall! The cozy corn and creamy poblano pair perfectly together. Everyone asked for seconds.
I haven’t had corn chowder in awhile. I’m overdue to make some and this sounds good.
This looks so very inviting. Definitely plan to add it to my ‘must make’ list as I think my family would enjoy coming home to this on a cold day!
We’re already having chilly evenings over here. That would be perfect to have. Yum!
This is such a mouth-watering recipe 😍. I can’t wait to try this recipe!
This recipe looks so healthy and delicious at the same time. Thanks for sharing this.