As I prepared for another chilly evening, the aroma of roasting poblano peppers filled my kitchen, instantly wrapping me in a cozy embrace. That’s when I decided to whip up a batch of Roasted Poblano Corn Chowder, a delightful dish that perfectly melds smokiness with sweetness for an unforgettable experience. This creamy soup is not only a warm hug on cool nights but also makes for a fantastic meal that’s quick to prepare and guaranteed to be a crowd-pleaser. With tender Yukon gold potatoes, crispy bacon, and rich Gouda cheese, every spoonful offers comfort and satisfaction. Curious how this heartwarming chowder comes together? Let me take you on a flavorful journey!

Why Is This Chowder a Must-Try?

Comforting Warmth: Each bowl of this Roasted Poblano Corn Chowder delivers a cozy embrace, perfect for chilly evenings.

Rich, Creamy Texture: The combination of heavy cream and Gouda creates an indulgent creaminess that’s hard to resist.

Smoky and Sweet: Smoky roasted poblanos perfectly balance the sweetness of corn for a flavor profile that’s both intriguing and satisfying.

Quick to Make: With simple steps, you can have this luscious chowder ready to warm your home in no time.

Customizable: Feel free to adjust ingredients, like swapping bacon for turkey or using plant-based alternatives, making it accommodating for all dietary needs!

Pair it with crusty bread or cornbread for a complete meal that’s sure to impress. Don’t forget to check out my recipes for Jalapeno Popper Roasted or Roasted Cauliflower for more cozy options!

Roasted Poblano Corn Chowder Ingredients

For the Chowder
• Large Poblano Peppers – Adds smokiness and spice; you can substitute with bell peppers for a milder flavor.
• Bacon – Provides savory depth and crunch; use turkey or plant-based bacon for a non-pork option.
• Canola Oil or Vegetable Oil – Increases heat tolerance when cooking; omit if not needed.
• Butter – Adds richness; use olive oil for a dairy-free version if desired.
• Large Onion – Contributes sweetness and aroma when sautéed.
• Garlic – Enhances flavor with a lovely, fragrant aroma.
• All-Purpose Flour – Acts as a thickener for the chowder.
• Chicken Broth – Forms the soup base; substitute with vegetable broth for a vegetarian option.
• Yukon Gold Potatoes – Provide creaminess and texture; russet potatoes can be used as an alternate.
• Frozen Corn Kernels – Adds sweetness and texture; you can use fresh corn, adjusting the cooking time as necessary.
• Heavy Cream – Contributes to a creamy consistency; use coconut cream for a dairy-free alternative.
• Shredded Gouda Cheese – Adds depth of flavor; Monterey Jack or Cheddar can work as substitutes.
• Salt and Freshly Ground Black Pepper – Essential for seasoning; adjust to taste as needed.

Optional Garnishes
• Chopped Cilantro – Enhances flavor and presentation.
• Diced Avocado – Adds creaminess and freshness.
• Lime Wedges – A zesty addition that brightens the dish.

This Roasted Poblano Corn Chowder is your ticket to culinary comfort, blending flavors that are sure to warm your heart and fill your belly!

Step‑by‑Step Instructions for Roasted Poblano Corn Chowder

Step 1: Roast the Poblanos
Preheat your broiler to high. Place the large poblano peppers on a baking sheet and broil for 8–10 minutes, turning occasionally until the skins are blackened and blistered. Once roasted, cover them with a clean kitchen towel to steam for 10 minutes, making it easier to peel. After steaming, peel off the skins, seed, and chop the roasted peppers.

Step 2: Cook the Bacon
In a large Dutch oven over medium heat, add chopped bacon and cook until crispy, about 6–8 minutes, stirring occasionally. Once browned, using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Retain the bacon drippings in the pot, as they will add wonderful flavor to your Roasted Poblano Corn Chowder.

Step 3: Sauté Aromatics
Add 1 tablespoon of canola or vegetable oil and 1 tablespoon of butter to the pot with the bacon drippings. Heat over medium-low heat until melted. Add the chopped large onion and sauté for 7–8 minutes, until softened and translucent. Stir in minced garlic, cooking for an additional 1–2 minutes until fragrant and lightly golden, infusing your chowder with depth of flavor.

Step 4: Thicken Base
Sprinkle in ¼ cup of all-purpose flour, stirring continuously for about 2 minutes to create a roux. Pour in 4 cups of chicken broth, scraping any bits from the bottom of the pot to enhance flavor. Add diced Yukon gold potatoes, bringing the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15–18 minutes, or until the potatoes are fork-tender.

Step 5: Add Remaining Ingredients
Stir in the chopped roasted poblano peppers and 2 cups of frozen corn kernels into the simmering mixture. Pour in 1 cup of heavy cream, stirring until combined, then gradually add 1 cup of shredded Gouda cheese, ensuring it melts completely into a creamy texture. Allow it to simmer gently for another 5 minutes, just enough to heat through.

Step 6: Season and Serve
Mix in half of the crispy bacon, and season the chowder with salt and freshly ground black pepper to taste. Once seasoned, ladle the Roasted Poblano Corn Chowder into bowls and garnish with the remaining bacon, chopped cilantro, diced avocado, and lime wedges for a fresh, zesty finish that elevates this comforting dish.

What to Serve with Creamy Roasted Poblano Corn Chowder

The perfect accompaniment can elevate your chowder experience from comforting to unforgettable, creating a warm meal that brings everyone to the table.

Crusty Bread: Sliced and toasted, it’s perfect for dipping into the creamy chowder, soaking up every delicious bite.
Cornbread Muffins: These slightly sweet, buttery bites perfectly complement the chowder’s smoky flavor, adding a lovely texture contrast.
Avocado Salad: A fresh salad with diced avocado, tomatoes, and lime adds a bright and zesty element to balance the richness of the chowder.
Spicy Roasted Chickpeas: Crispy and seasoned, these provide a crunchy texture that enhances the soothing creaminess of your soup while adding a kick.
Pickled Jalapeños: For those who love a bit of heat, pickled jalapeños introduce a tangy zest that complements the smoky poblano and adds layers of flavor.
Chilled White Wine: A glass of crisp Sauvignon Blanc or Pinot Grigio can bring about tropical fruit notes and acidity, providing balance to the chowder.
Chocolate Chip Cookies: Finish your meal on a sweet note with warm cookies; the gooey chocolate against the warm soup creates a delightful surprise.
Lime Sorbet: A refreshing palate cleanser that lightens the meal while offering a citrusy burst that echoes lime garnishes in the chowder.
Homemade Tortilla Chips: Crunchy and salty, these chips are great for scooping up the chowder or enjoying on their own.
Cilantro-Lime Rice: Another savory side that nods to the chowder flavors and absorbs the creamy goodness, creating a harmonious meal combination.

Make Ahead Options

If you’re looking to save time during busy weeknights, the Roasted Poblano Corn Chowder is an excellent candidate for meal prep. You can roast the poblano peppers, cook the bacon, and sauté the aromatics up to 24 hours in advance. Simply refrigerate these components in airtight containers to maintain their quality. When you’re ready to enjoy your chowder, bring the sautéed ingredients back to the pot, add the broth and potatoes, and continue with the remaining steps. This way, you’ll have a hearty, creamy soup on the table with minimal effort, keeping your evenings stress-free and delicious!

Helpful Tricks for Roasted Poblano Corn Chowder

Roasting Peppers: Ensure even blackening of the poblano peppers by turning them frequently while broiling. This enhances the smoky flavor in your chowder.

Crispy Bacon: Allow the bacon to drain on paper towels after cooking to maintain its crispiness. Adding it to the chowder last keeps that delightful crunch.

Consistent Potatoes: Dice Yukon gold potatoes into uniform sizes to ensure they cook evenly, providing that perfect texture in your Roasted Poblano Corn Chowder.

Avoid Lumpy Chowder: Whisk the flour thoroughly into the mixture before adding the broth to eliminate lumps. This step ensures a silky smooth consistency.

Adjust Creaminess: If you prefer a lighter chowder, reduce the amount of heavy cream or substitute with coconut cream for a unique twist without sacrificing flavor.

How to Store and Freeze Roasted Poblano Corn Chowder

Fridge: Store your leftover Roasted Poblano Corn Chowder in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring gently to maintain creaminess.

Freezer: Freeze the chowder in airtight containers for up to 3 months. Allow it to cool completely before freezing. Thaw in the refrigerator overnight and reheat on the stove to enjoy.

Reheating: When reheating, add a splash of chicken broth or cream if the chowder appears too thick. Stir gently to ensure even heating and prevent curdling.

Make-Ahead: This chowder can be made 1-2 days in advance, allowing flavors to deepen. Just store it in the fridge before your serving day!

Roasted Poblano Corn Chowder Variations

Feel free to explore these delicious twists on your chowder, making it uniquely yours!

Dairy-Free: Swap out heavy cream for coconut cream for a luscious, creamy alternative that’s entirely dairy-free.
Vegetarian: Eliminate the bacon and use vegetable broth instead of chicken broth. Adding smoked paprika can provide depth without the meat.
Cheese Swap: Use smoked Gouda for an even richer flavor. You can also try a spicy pepper jack for an exciting kick!
Potato Variety: Experiment with sweet potatoes instead of Yukon gold. This will introduce a delightful sweetness and vibrant color to your chowder.
Spice it Up: Add diced jalapeños or a pinch of cayenne pepper for heat. It will ramp up the flavor factor while still keeping it comforting.
Fresh Corn: If you have fresh corn on hand, feel free to substitute frozen corn, adjusting the cooking time slightly for the fresher ingredients.
Texture Boost: For a heartier chowder, add black beans or chickpeas. This addition not only increases the protein but also adds an interesting texture.
Herb Infusion: Toss in fresh herbs like cilantro or thyme just before serving to brighten up the flavors. A squeeze of lime can take it to another level, enhancing that fresh note!

With these variations, your Roasted Poblano Corn Chowder transforms into something new each time you make it! Whether you decide to add some heat or keep it mellow, delight your family with this comforting dish every chilly night. For even more inspiration, try pairing with my savory Mexican Street Corn or serve alongside a batch of Gartens Mustard Roasted chicken!

Roasted Poblano Corn Chowder Recipe FAQs

How do I choose ripe Poblano peppers?
Absolutely! Look for Poblano peppers that have a glossy skin and are firm to the touch. They should be deep green and free from dark spots or blemishes, which can indicate overripeness or spoilage. If you want a sweeter flavor, you can also consider using slightly wrinkled Poblano peppers.

How long can I store leftover chowder in the fridge?
You can store your delicious Roasted Poblano Corn Chowder in an airtight container in the refrigerator for up to 3 days. Make sure to reheat it slowly on the stove over low heat and stir gently to keep that creamy texture intact!

Can I freeze the chowder? If so, how?
Definitely! This chowder freezes beautifully. To freeze, let it cool completely, then portion it into airtight containers, leaving some space for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently on the stove. For smooth reheating, you may want to add a splash of broth or cream if it thickens too much.

What if the chowder is too thick after reheating?
No worries! If your chowder turns out to be too thick upon reheating, simply stir in a bit of chicken broth or additional cream until you reach your desired consistency. Heat it slowly and stir frequently to prevent any curdling of the cream.

Is this chowder gluten-free?
If you want to make your chowder gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend or cornstarch. Make sure to use gluten-free bacon as well, as some brands might contain gluten. This way, you can enjoy the comforting flavors without any dietary concerns!

Can I make this chowder vegetarian?
Certainly! To make the chowder vegetarian, you can omit the bacon entirely and use vegetable broth instead of chicken broth. You might also add some extra spices like cumin or smoked paprika for added flavor and depth, ensuring that every bowl is still a delight!