This roasted poblano corn chowder is the perfect dish for cozy nights when you need something rich, comforting, and full of flavor. With the combination of roasted poblano peppers, sweet corn, and a creamy base, this soup is both hearty and satisfying. It’s the kind of dish that warms you from the inside out, making it a great choice for chilly evenings or whenever you’re craving something nourishing.
Why You’ll Love This Recipe
Roasted poblano corn chowder is a delightful mix of smoky, spicy, and sweet flavors. The roasted poblano peppers add a mild heat and a smokiness that pairs beautifully with the sweet corn. The creamy base, made with heavy cream and vegetable broth, gives the soup a velvety texture, while cumin adds a savory, earthy note that ties everything together. It’s a simple yet satisfying dish that comes together in less than 30 minutes and is perfect for any occasion.
Ingredients
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2 poblano peppers, roasted and chopped
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2 cups corn kernels (fresh or frozen)
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1 medium onion, chopped
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2 cloves garlic, minced
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3 cups vegetable broth
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1 cup heavy cream
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2 tablespoons olive oil
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1 teaspoon cumin
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Salt and pepper to taste
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Fresh cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Roast the poblano peppers over an open flame or under a broiler until charred. Let them cool, peel off the skin, and chop them into small pieces.
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
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Add the roasted poblano peppers, corn, cumin, salt, and pepper to the pot. Stir to combine.
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Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
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Stir in the heavy cream and cook for an additional 5 minutes.
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Use an immersion blender to blend the soup slightly, leaving some chunks for texture.
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Serve hot, garnished with fresh cilantro.
Servings and Timing
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Servings: 4 servings
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Prep Time: 10 minutes
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Cooking Time: 20 minutes
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Total Time: 30 minutes
Variations
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Add Potatoes: For a heartier soup, you can add diced potatoes along with the corn. This will make the chowder even thicker and more filling.
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Spicy Kick: Add a chopped jalapeño or a pinch of chili flakes to the soup for an extra layer of heat if you enjoy spicy foods.
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Cheese Topping: Top the soup with shredded cheese (cheddar or Monterey Jack) and a dollop of sour cream for added richness and flavor.
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Dairy-Free Version: For a dairy-free chowder, substitute the heavy cream with coconut milk or cashew cream, and use a plant-based broth.
Storage/Reheating
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits.
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Reheating: Reheat the soup on the stovetop over low to medium heat until warmed through, stirring occasionally. If the soup has thickened too much, add a little extra vegetable broth to reach your desired consistency.
FAQs
1. Can I use frozen poblano peppers?
Yes, you can use frozen poblano peppers if you have them on hand. Just make sure to roast them properly before using them in the soup to ensure the smoky flavor.
2. Can I make this soup spicier?
Definitely! If you prefer a spicier chowder, add some chopped jalapeños or red chili flakes when sautéing the onions and garlic, or toss in a dash of hot sauce at the end.
3. Can I make this soup ahead of time?
Yes! This soup actually tastes better after it sits for a while, so feel free to make it a day ahead and refrigerate. Just heat it up on the stove before serving.
4. Can I freeze this chowder?
Yes, this soup freezes well! Let it cool completely before transferring it to an airtight container or freezer bag. It will keep in the freezer for up to 2 months. Thaw it in the fridge overnight before reheating.
5. What can I serve with this chowder?
This chowder pairs perfectly with crusty bread, crackers, or a simple side salad. You can also serve it with a dollop of sour cream and a sprinkle of shredded cheese.
6. Can I make this soup without the heavy cream?
Yes, you can replace the heavy cream with a non-dairy option like coconut milk or cashew cream for a lighter or dairy-free version.
7. How do I roast poblano peppers?
To roast poblano peppers, place them directly over a gas flame or under a broiler until the skin is charred and blistered. Let them cool, then peel off the skin and remove the seeds before chopping.
8. Can I add other vegetables?
Absolutely! You can add vegetables like carrots, bell peppers, or zucchini for extra texture and flavor. Just chop them and add them to the pot when you sauté the onions and garlic.
9. How can I thicken the soup?
If you prefer a thicker soup, you can blend more of the soup until smooth or add a small amount of cornstarch mixed with water to the simmering soup.
10. Can I use chicken broth instead of vegetable broth?
Yes, if you’re not vegetarian, you can use chicken broth instead of vegetable broth for a deeper, more savory flavor.
Conclusion
This Roasted Poblano Corn Chowder is a rich, comforting soup that combines the sweetness of corn with the smoky flavor of poblano peppers, all wrapped in a creamy base. It’s quick and easy to prepare, making it perfect for busy weeknights or when you’re craving something hearty and satisfying. With its vibrant flavors and simple ingredients, this chowder is sure to become a favorite in your recipe rotation. Enjoy a cozy bowl of this delicious soup, topped with fresh cilantro for the perfect finishing touch!
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Roasted Poblano Corn Chowder for a Cozy Meal
Roasted Poblano Corn Chowder is a rich, creamy, and comforting soup that combines the sweetness of corn with the smoky flavor of roasted poblano peppers. Perfect for cozy nights, this hearty chowder is easy to prepare and full of vibrant flavors. With just a few ingredients, it’s a satisfying dish that will warm you from the inside out, making it an ideal choice for chilly evenings or any time you crave something nourishing and delicious.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
2 poblano peppers, roasted and chopped
2 cups corn kernels (fresh or frozen)
1 medium onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
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Roast the poblano peppers over an open flame or under a broiler until charred. Let them cool, peel off the skin, and chop them into small pieces.
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
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Add the roasted poblano peppers, corn, cumin, salt, and pepper to the pot. Stir to combine.
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Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
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Stir in the heavy cream and cook for an additional 5 minutes.
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Use an immersion blender to blend the soup slightly, leaving some chunks for texture.
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Serve hot, garnished with fresh cilantro.
Notes
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Add Potatoes: Add diced potatoes for a heartier chowder, making it even more filling.
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Spicy Kick: Add a chopped jalapeño or chili flakes for an extra layer of heat.
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Cheese Topping: Top the chowder with shredded cheddar or Monterey Jack cheese and a dollop of sour cream for added richness.
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Dairy-Free Version: Use coconut milk or cashew cream in place of heavy cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
