Description
Creamy Corn & Poblano Chowder: A comforting, crowd-pleasing soup with sweet corn, spicy poblanos, and a velvety smooth texture.
Ingredients
Scale
- 4 medium poblano peppers (about 1 pound/450g)
- 6 cups fresh corn kernels (from approximately 8 ears) or 30 oz/850g frozen corn
- 2 tablespoons (30ml) olive oil
- 1 large yellow onion, diced (about 1½ cups/240g)
- 4 garlic cloves, minced (about 4 teaspoons/12g)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 cups (950ml) chicken or vegetable broth
- 2 cups (470ml) half-and-half or heavy cream
- 2 medium russet potatoes, peeled and diced (about 2 cups/300g)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons (30g) butter
Instructions
- Step 1: Prepare the Poblanos Position an oven rack 6 inches below your broiler and preheat to high. Place poblano peppers on a foil-lined baking sheet and broil for 5-7 minutes per side until the skin blisters and blackens. Transfer the charred peppers to a bowl and cover with plastic wrap or a kitchen towel for 10 minutes to steam. Once cooled, peel off the blackened skin, remove the stems and seeds, and roughly chop the flesh. This roasting process gives your Creamy Corn & Poblano Chowder its distinctive smoky character.
- Step 2: Prepare the Base Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic, cumin, and oregano, then cook for another 30 seconds until fragrant. The aromatics will form the flavor foundation of your chowder.
- Step 3: Build the Soup Add the diced potatoes, 4 cups of corn (reserving 2 cups if using fresh), and chopped poblanos to the pot, stirring to combine with the aromatics. Pour in the broth and bring to a gentle boil. Reduce heat to maintain a simmer, cover partially, and cook for 15-20 minutes until the potatoes are fork-tender.
- Step 4: Create the Creamy Texture Remove 2 cups of the soup mixture and set aside. Using an immersion blender, carefully purée the remaining soup in the pot until smooth. Alternatively, transfer batches to a blender, filling it no more than halfway each time. Return the reserved chunky mixture to the pot for texture contrast that makes this Creamy Corn & Poblano Chowder so satisfying.
- Step 5: Finish and Serve Stir in the half-and-half, butter, and reserved corn (if using). Heat gently until the chowder is warmed through but not boiling. Season with salt and pepper, tasting and adjusting as needed. The final moments of cooking allow the flavors to meld while the cream adds luxurious richness. Ladle the finished chowder into bowls and garnish as desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 11g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg