Description
This Roasted Poblano Corn Chowder is a comforting and creamy soup perfect for cozy meals. Featuring smoky roasted poblanos, sweet corn, and tender potatoes, it’s seasoned with cumin and smoked paprika for a flavorful Southwestern twist. Blended slightly for a rich texture and garnished with fresh cilantro and lime, this chowder makes a delicious vegetarian and gluten-free option for dinner.
Ingredients
Scale
Vegetables
- 3 poblano peppers
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned)
Spices and Seasonings
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
Liquids
- 2 tablespoons olive oil
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or half-and-half
Garnishes
- Chopped cilantro
- Lime wedges (optional)
Instructions
- Roast the Poblanos: Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil for 8–10 minutes, turning occasionally until their skins are blistered and blackened. Transfer the peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove the seeds, and chop the peppers.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Main Ingredients: Add the diced potatoes, corn kernels, ground cumin, smoked paprika, and the chopped roasted poblanos to the pot. Stir to combine all the ingredients evenly.
- Simmer the Chowder: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Finish with Cream: Stir in the heavy cream or half-and-half and simmer the chowder for another 5 minutes to meld the flavors and warm through.
- Blend for Texture: For a thicker and creamier consistency, transfer about 2 cups of the soup to a blender and puree until smooth, or use an immersion blender directly in the pot to blend partially. Return the blended portion to the pot and stir well.
- Season and Serve: Taste and season the chowder with salt and black pepper as needed. Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice if desired for a bright finish.
Notes
- For added protein, stir in shredded cooked chicken or cooked bacon.
- To make a vegan version, substitute the heavy cream with dairy-free alternatives like coconut cream or cashew milk.
- If you prefer a spicier soup, add a diced jalapeño along with the poblanos when sautéing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: Southwestern
