Poblano Corn Chowder

Why I Love This Recipe

• It’s hearty enough to be a full meal with just a slice of crusty bread.

• The smoky poblano peppers add warmth without overwhelming heat.

• It comes together in one pot, which keeps cleanup simple.

• Blending a portion of the soup gives it that creamy chowder texture I love.

• Toppings like cotija cheese and cilantro take it to the next level.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons butter

• 1 medium yellow onion, finely chopped

• 2 medium poblano peppers, seeded, stemmed, and finely chopped

• 1 red bell pepper, finely chopped

• 2 garlic cloves, minced

• 3 tablespoons flour

• 5 cups chicken broth

• 1 pound Yukon gold potatoes, cut into small bite-sized pieces

• 2 (12-oz) bags frozen corn

• 1 teaspoon salt

• 1 cup heavy cream

• Juice of ½ lime

• ½ cup crumbled cotija cheese

• Cilantro, for garnish

Directions

1. I start by melting the butter in a large pot over medium-high heat. Once it’s sizzling, I add the onion, poblano peppers, red bell pepper, and garlic. I cook everything for about 6–7 minutes, stirring occasionally, until the veggies soften.

2. I sprinkle in the flour and stir well to coat all the vegetables evenly—this helps thicken the soup later.

3. I pour in the chicken broth and add the diced potatoes, frozen corn, and salt. I bring everything to a boil over high heat.

4. Once boiling, I reduce the heat and let the soup simmer for about 15 minutes, or until the potatoes are tender.

5. I scoop out about 2 cups of the soup, let it cool slightly, and blend it until smooth. I stir this purée back into the pot, which gives the chowder a rich, creamy texture without losing the chunky goodness.

6. I stir in the heavy cream and lime juice, then give it a final taste and adjust the seasoning if needed.

7. I ladle the soup into bowls and top with crumbled cotija cheese and fresh cilantro for the perfect finish.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

• When I want a vegetarian version, I simply swap the chicken broth for vegetable broth.

• For extra protein, I’ve added cooked shredded chicken or crispy bacon on top.

• If I’m craving more spice, I add a diced jalapeño with the other peppers or a pinch of cayenne.

• I’ve used fresh corn when it’s in season, but frozen works beautifully year-round.

Storage/Reheating

• I keep leftovers in an airtight container in the fridge for up to 4 days.

• To reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally.

• It freezes well too—though I do wait to add the cream until after thawing and reheating, so it stays smooth.

FAQs

Can I use fresh corn instead of frozen?

Yes, I’ve made this with fresh corn cut straight off the cob when it’s in season—it adds a great pop of sweetness and texture.

How spicy are poblano peppers?

They’re mild with a subtle smokiness. If I want more heat, I’ll add jalapeño or hot sauce to spice it up.

Can I make this ahead of time?

Absolutely. I often make it a day in advance—the flavors only get better after sitting overnight.

Is it necessary to blend part of the soup?

I highly recommend it. Blending just a portion gives the chowder its classic creamy texture while keeping it chunky and hearty.

What can I use instead of cotija cheese?

If I’m out of cotija, I use feta or even shredded Monterey Jack for a similar salty bite.

Conclusion

This Poblano Corn Chowder is exactly what I want when I’m craving something warm, flavorful, and satisfying. The blend of roasted peppers, sweet corn, and creamy broth makes it a seasonal classic I keep coming back to. With just one pot and a handful of pantry staples, I’ve got a dish that brings comfort to the table every single time.

Poblano Corn Chowder

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• Author: Mia
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Vegetarian

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Description

This creamy poblano corn chowder is packed with smoky peppers, sweet corn, and Yukon potatoes in a velvety broth. Finished with lime juice and cotija cheese, it’s the perfect cold-weather comfort soup.

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Ingredients

4 tablespoons butter

1 medium yellow onion, finely chopped

2 medium poblano peppers, seeded, stemmed, and finely chopped

1 red bell pepper, finely chopped

2 garlic cloves, minced

3 tablespoons flour

5 cups chicken broth

1 pound Yukon gold potatoes, cut into small bite-sized pieces

2 (12-oz) bags frozen corn

1 teaspoon salt

1 cup heavy cream

Juice of ½ lime

½ cup crumbled cotija cheese

Fresh cilantro, for garnish

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Instructions

In a large pot over medium-high heat, melt the butter.

Add the onion, poblano peppers, red bell pepper, and garlic. Sauté for 6–7 minutes until vegetables are soft.

Sprinkle in the flour and stir to evenly coat the vegetables.

Pour in the chicken broth, then add diced potatoes, corn, and salt. Bring to a boil over high heat.

Reduce heat and simmer for about 15 minutes or until potatoes are fork-tender.

Transfer 2 cups of soup to a blender. Let cool slightly, then blend until smooth. Return puréed mixture to the pot.

Stir in heavy cream and lime juice. Mix until fully combined.

Ladle into bowls and top with cotija cheese and fresh cilantro.

Notes

Always let soup cool slightly before blending to avoid pressure buildup.

For a vegetarian version, substitute vegetable broth.

Add a pinch of smoked paprika or cumin for a deeper flavor profile.

To make it spicy, include a chopped jalapeño or use extra poblano.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Soup
• Method: Stovetop
• Cuisine: Mexican-Inspired, American