Nothing warms the soul quite like a hearty bowl of poblano corn chowder, a rich and creamy creation that’s perfect for any season. By combining the mild heat of roasted poblano peppers with the natural sweetness of corn, this dish captivates the senses with every spoonful. Whether you’re a seasoned chef or a home cook looking for a delicious challenge, this recipe is both satisfying and simple to make.
Growing up, my grandmother would often treat us to her version of this chowder during family gatherings. Her secret? A splash of lime juice to brighten up the flavors and a sprinkle of cilantro just before serving. I distinctly remember gathering around the kitchen table, impatiently waiting for that first comforting bowl, every spoonful a testament to her remarkable cooking skills. Today, I cherish those memories and the recipe she lovingly passed down to me.
Why You’ll Love This Recipe
This chowder is a celebration of flavors and textures, perfect for both summer and winter meals. The earthy taste of roasted poblano peppers complements the sweetness of corn, creating a dish that’s not just flavorful but also visually appealing. It’s easy to prepare and can be made in around 45 minutes, making it a go-to weeknight meal. Moreover, this recipe is incredibly versatile, allowing for various dietary adjustments without compromising on taste.
Ingredients Notes
For the best results, use fresh corn when in season; however, frozen corn works well as a substitute. Roasting the poblano peppers beforehand adds a depth of flavor, so don’t skip this step! If you prefer a bit more heat, leave in some of the seeds. A blend of chicken broth and cream provides the chowder’s signature richness, but you can use vegetable broth and coconut milk for a vegan version.
Recipe Steps
Step 1
Start by roasting the poblano peppers. Place them on a baking sheet under the broiler for about 5 minutes on each side, until the skin is charred and blistered. Transfer to a paper bag to steam for 10 minutes, then peel and chop.
Step 2
In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and garlic, cooking until the onions are translucent. Stir in chopped poblano peppers.
Step 3
Add corn kernels, chicken broth, and diced potatoes to the pot. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 20 minutes.
Step 4
Stir in heavy cream and let the chowder simmer for an additional 5 minutes. For a thicker consistency, mash some of the potatoes against the side of the pot before stirring.
Step 5
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Storage Options
Allow the chowder to cool to room temperature before transferring it to airtight containers. It will last in the fridge for up to 4 days. For freezing, portion the chowder into freezer-safe bags or containers and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove, adding a splash of broth if needed to restore creaminess.
Variations & Substitutions
For a vegan-friendly version, substitute chicken broth with vegetable broth and heavy cream with coconut milk. You can also add a handful of spinach or kale for extra nutrients and color. Love bacon? A sprinkle of crispy bacon bits adds a delicious smokiness to the dish.
Serving Suggestions
This chowder is a cozy meal on its own but pairs well with crusty bread or a fresh green salad for an even more fulfilling experience. Enjoy it as a starter at dinner parties or serve it in bread bowls for a delightful lunch.
Frequently Asked Questions
Can I make this chowder ahead of time? Absolutely! This chowder actually tastes better the next day as the flavors meld together. Just be sure to store it properly as outlined above, and reheat gently before serving.
What can I use if I don’t have poblano peppers? If poblano peppers aren’t available, you can use green bell peppers for a milder flavor or jalapeños for extra heat. Ensure to adjust the quantity based on your heat preference.
Is it possible to make this gluten-free? Yes, this recipe is naturally gluten-free as long as you ensure that the broth and any other packaged ingredients used are certified gluten-free.
Poblano Corn Chowder
Ingredients
Main Ingredients
- 4 cups corn kernels fresh or frozen
- 2 whole poblano peppers roasted and peeled
- 1 cup heavy cream
- 4 cups chicken broth
- 1 medium onion diced
- 2 tablespoons olive oil
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent.
- Add corn kernels and roasted poblano peppers to the pot. Stir to combine.
- Pour in the chicken broth and bring to a simmer. Cook for 15 minutes.
- Add heavy cream and continue to simmer for an additional 10 minutes. Season with salt and pepper to taste.
- Remove from heat and use an immersion blender to puree the soup until smooth.
