Roasted Poblano Corn Chowder | Creamy & Hearty Soup

As the weather cools down, nothing warms the soul like a bowl of roasted poblano corn chowder. This delicious corn chowder offers a unique combination of smoky roasted poblano peppers and sweet, tender corn in a rich, creamy broth. Perfect for fall and winter, this hearty soup is not only a comforting classic but also easy to make and adaptable for various dietary needs. Whether you’re craving a vegetarian soup, or need a recipe that’s vegan or gluten-free, this one ticks all the boxes.

Why This Roasted Poblano Corn Chowder Stands Out

Smoky, Sweet, and Creamy: The roasted poblano peppers bring an earthy, smoky flavor that pairs beautifully with the natural sweetness of corn.
Easy to Customize: You can easily modify the recipe to suit different diets, making it a versatile easy soup recipe for any occasion.
A Perfect Comfort Food: This comfort food delivers satisfaction in every bite, making it a favorite fall soup and winter soup for family dinners, meal prepping, or even holiday gatherings.

Ingredients for Roasted Poblano Corn Chowder

For this poblano pepper soup, you’ll need:

3 medium poblano peppers
4 cups fresh or frozen corn kernels
1 medium yellow onion, diced
2 garlic cloves, minced
2 medium Yukon Gold potatoes, peeled and diced
4 cups vegetable broth
1 cup heavy cream (or coconut milk for the vegan version)
1 tablespoon olive oil
Salt and black pepper to taste
Optional toppings: cilantro, green onions, tortilla chips, lime wedges

Step-by-Step Guide to Making Roasted Poblano Corn Chowder

1. Roast the Poblano Peppers

Roasting the poblano peppers brings out their signature smoky flavor and adds depth to the soup.

Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and roast them for 20-25 minutes, turning halfway through, until the skin is charred and blistered.
Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a towel to steam for 10 minutes. This helps loosen the skin.
After cooling, peel off the skin, remove the seeds, and chop the peppers into small pieces.

2. Prepare the Base of the Chowder

In a large pot, heat olive oil over medium heat. Add the diced onions and minced garlic, and sauté until they are soft and translucent (about 5 minutes).
Add the diced potatoes to the pot, stirring to coat them with the oil and flavors.
Pour in the vegetable broth, and bring the soup to a boil. Reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.

3. Add Corn and Roasted Poblano Peppers

Stir in the fresh or frozen corn kernels along with the chopped roasted poblanos.
Simmer for an additional 5-7 minutes to allow the flavors to meld.

4. Blend for a Creamy Texture

Use an immersion blender to blend about half the soup. This will give the chowder a creamy consistency while still keeping some chunks for texture.
If you prefer a smoother soup, you can blend more of it.
Stir in the heavy cream or coconut milk (for the vegan version) and let the soup simmer for another 2-3 minutes.

5. Season and Serve

Season the chowder with salt and pepper to taste.
Serve in bowls, garnished with fresh cilantro, green onions, or tortilla chips. Add a squeeze of lime juice for extra brightness.

Variations of the Recipe

Dairy-Free & Vegan Version: Swap the heavy cream for coconut milk or cashew cream to make the soup dairy-free and vegan. Coconut milk adds richness without overpowering the other flavors.
Add Protein: For those wanting more protein, add black beans, shredded chicken, or diced tofu. This turns the chowder into a heartier meal.
Spicy Twist: If you enjoy the heat, add a jalapeño or a serrano pepper to the roasting tray along with the poblanos. You can also sprinkle in some crushed red pepper flakes for a spicy kick.

Why Poblano Peppers Work So Well in Soup

Poblano peppers are widely used in Mexican cuisine due to their mild heat and earthy flavor. Roasting them enhances their natural smokiness, which complements creamy dishes like soups, sauces, and even casseroles. In this corn chowder, their flavor profile contrasts beautifully with the sweet corn, creating a well-balanced and flavorful soup.

Cooking Tips for Perfect Roasted Poblano Corn Chowder

Choose the Right Corn: Fresh corn kernels from cobs will give your chowder the best flavor. If fresh corn isn’t available, frozen corn works well too, but avoid canned corn as it can be too soft.
Roast the Poblanos Properly: Be sure to roast the poblano peppers until their skin is fully blistered and charred. This is key to bringing out their full flavor.
Make it Gluten-Free: This recipe is naturally gluten-free, but always check that your vegetable broth is certified gluten-free to avoid hidden gluten.

Nutritional Value

This vegetarian soup is rich in vitamins, fiber, and antioxidants. Corn provides essential nutrients like Vitamin B6 and fiber, while poblano peppers are a good source of Vitamin C. By using coconut milk, you’ll add healthy fats, making this chowder both nutritious and satisfying.

Serving Suggestions

Here are some ways to elevate your roasted poblano corn chowder:

Pair it with Crusty Bread: A warm, crusty baguette or sourdough bread is perfect for dipping into this creamy soup.
Serve with Tortilla Chips: Add a bit of crunch with tortilla chips, either on the side or crumbled on top.
Top it Off: Enhance the flavor with toppings like sliced avocado, a dollop of sour cream (or vegan sour cream), or grated cheese.

Frequently Asked Questions

1. Can I make roasted poblano corn chowder ahead of time? Yes! This soup tastes even better the next day as the flavors have more time to develop. Simply store it in an airtight container in the refrigerator for up to 4 days.

2. Can I freeze this soup? You can freeze the chowder, but avoid adding the cream or coconut milk before freezing. Add the dairy or non-dairy milk after thawing and reheating for the best texture.

3. How do I make the soup spicier? To add more heat, include a jalapeño or serrano pepper when roasting the poblanos. You can also sprinkle in red pepper flakes or hot sauce.

Conclusion

This roasted poblano corn chowder is the ultimate comfort food for cool weather, blending smoky and sweet flavors in a rich, creamy broth. With its versatility, this easy soup recipe is perfect for weeknight dinners or cozy gatherings. Whether you enjoy it as a fall soup, winter soup, or even year-round, it’s bound to become a favorite. Serve it up with crunchy toppings, and enjoy the warmth and satisfaction in every bite.