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.
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
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
