This Roasted Poblano Corn Chowder is a rich, creamy, and comforting soup with layers of smoky, sweet, and savory flavors. Roasted poblano peppers provide a mild heat and depth, while the sweetness of corn and the creaminess of Gouda cheese make each spoonful incredibly satisfying. Ideal for cooler evenings or as a hearty starter for a dinner party, this chowder brings warmth and bold flavor to the table.
Why You’ll Love This Recipe
This chowder is a comforting classic with a twist. The roasted poblanos give it a subtle smokiness, while crisp bacon adds a salty crunch that contrasts beautifully with the smooth texture of the potatoes and creamy base. It’s filling enough to be a main dish, yet elegant enough to serve as an appetizer for guests. Best of all, it’s made with simple, wholesome ingredients you can find year-round.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 large Poblano peppers
4 slices of bacon, chopped
1 large onion, diced
2 cloves garlic, minced
4 cups fresh or frozen corn kernels
3 medium Yukon gold potatoes, diced
4 cups chicken broth
1 cup heavy cream
1 1/2 cups shredded Gouda cheese
Salt and pepper, to taste
Fresh cilantro, for garnish
directions
Roast the Poblano Peppers
Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil for 6–8 minutes, turning occasionally until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds, and dice the peppers.
Cook the Bacon
In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pot.
Sauté the Vegetables
Add the diced onion to the pot and cook in the bacon fat for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
Add the Corn and Potatoes
Stir in the corn, diced Yukon gold potatoes, and roasted poblano peppers. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 20–25 minutes, or until the potatoes are tender.
Make it Creamy
Add the heavy cream and shredded Gouda cheese. Stir until the cheese is melted and the chowder is creamy and thickened. Season with salt and pepper to taste.
Serve
Ladle the chowder into bowls and top with the reserved crispy bacon and fresh cilantro. Serve hot.
Servings and timing
Servings: 6–8
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Variations
Vegetarian Option: Omit the bacon and use vegetable broth for a meat-free version. Add smoked paprika for a hint of that savory depth.
Cheese Swap: Substitute Gouda with Monterey Jack, cheddar, or pepper jack for a different flavor profile.
Add Protein: Stir in shredded rotisserie chicken or cooked sausage for an even heartier chowder.
Extra Heat: Include a diced jalapeño with the onions if you prefer a spicier soup.
Blended Version: For a smoother texture, partially blend the chowder using an immersion blender before adding the cream and cheese.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. If the chowder thickens too much upon chilling, add a splash of broth or milk to adjust the consistency. It is not recommended to freeze this chowder due to the cream and cheese, which may separate upon thawing.
FAQs
What do roasted poblanos taste like?
Roasted poblano peppers have a mild heat and a smoky, slightly earthy flavor that enhances soups and stews without overpowering them.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn can be used. Be sure to drain it well before adding to the chowder.
What’s the best way to peel roasted peppers?
After broiling, let the peppers steam under plastic wrap for 10 minutes—this loosens the skin and makes peeling easier.
Can I make this chowder ahead of time?
Yes, this chowder can be made a day in advance. Reheat gently before serving and stir well to recombine the ingredients.
What can I use instead of Gouda cheese?
Good alternatives include cheddar, Monterey Jack, or smoked mozzarella.
Can I use milk instead of cream?
You can substitute whole milk, but the chowder may be thinner and less rich. For best results, stick with cream or half-and-half.
Is this soup spicy?
It has mild heat from the poblanos. For extra spice, add jalapeños or a pinch of cayenne pepper.
Can I freeze the leftovers?
Freezing is not recommended due to the dairy content, which may separate and change texture upon thawing.
What can I serve with this chowder?
Crusty bread, cornbread, or a simple green salad are all great accompaniments.
How do I thicken the chowder if it’s too thin?
Let it simmer uncovered to reduce, or mash some of the potatoes with a fork to naturally thicken the broth.
Conclusion
Roasted Poblano Corn Chowder is a satisfying, flavorful dish that offers both comfort and a touch of smokiness. With tender potatoes, sweet corn, and creamy Gouda cheese, every spoonful delivers a cozy, well-balanced bite. Whether served as a weeknight dinner or a weekend treat, this chowder is sure to become a staple in your soup rotation.
Roasted Poblano Corn Chowder
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6–8
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Roasted Poblano Corn Chowder is a rich and hearty soup packed with sweet corn, smoky poblano peppers, crispy bacon, and creamy Gouda cheese. A comforting, flavor-packed bowl perfect for cozy dinners or entertaining guests.
Ingredients
-
4 large Poblano peppers
-
4 slices of bacon, chopped
-
1 large onion, diced
-
2 cloves garlic, minced
-
4 cups fresh or frozen corn kernels
-
3 medium Yukon gold potatoes, diced
-
4 cups chicken broth
-
1 cup heavy cream
-
1 1/2 cups shredded Gouda cheese
-
Salt and pepper, to taste
-
Fresh cilantro, for garnish
Instructions
-
Roast the Poblano Peppers:
Broil the peppers for 6–8 minutes until charred. Steam in a covered bowl for 10 minutes, then peel, deseed, and dice. -
Cook the Bacon:
In a large pot over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside. Leave 1 tablespoon of bacon fat in the pot. -
Sauté the Vegetables:
Add onion to the pot and cook for 5 minutes. Add garlic and cook for another minute. -
Add Corn and Potatoes:
Stir in corn, potatoes, and diced poblano peppers. Pour in chicken broth, bring to a boil, then simmer for 20–25 minutes until potatoes are tender. -
Make it Creamy:
Stir in heavy cream and shredded Gouda. Cook until cheese is melted and chowder thickens. Season with salt and pepper. -
Serve:
Serve hot, garnished with crispy bacon and fresh cilantro.
Notes
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For extra flavor, blend half the soup and return it to the pot for a creamier texture.
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Can be made vegetarian by omitting bacon and using vegetable broth.
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Freezes well—just reheat gently to maintain creaminess.
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