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

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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

For extra flavor, blend half the soup and return it to the pot for a creamier texture.
Can be made vegetarian by omitting bacon and using vegetable broth.
Freezes well—just reheat gently to maintain creaminess.