Roasted Poblano Corn Chowder Recipe

I first discovered Roasted Poblano Corn Chowder Recipe during my travels through central Mexico, where the smoky aroma of roasted chiles fills the air in local markets and small-town kitchens.

This dish perfectly captures the soul of Mexican comfort food earthy, vibrant, and deeply satisfying.

Poblanos, native to the Puebla region, are celebrated for their gentle heat and smoky-sweet flavor, while corn has been a sacred ingredient in Mexican cuisine for centuries.

Together, they create a bowl that feels like a warm, flavorful hug from Mexico’s heartland 🇲🇽.

Ingredients

This chowder balances smoky, sweet, and savory flavors with a creamy texture. Here’s what you’ll need to create this comforting soup.

• 5 to 6 large poblano peppers – Roasting these is key to unlocking a deep, smoky flavor that defines the chowder.
• 3 tablespoons butter – Use unsalted butter to better control the sodium level in your soup.
• 2 medium onions, diced – These build the sweet, aromatic base of the chowder.
• 2 celery ribs, diced – Adds a subtle savory note and a bit of freshness to the soup’s foundation.
• 1 clove garlic, minced – Mince it fresh for the best flavor; it adds a pungent depth.
• 2 medium Yukon Gold potatoes, peeled and cubed – Their waxy texture helps them hold their shape and contributes to the chowder’s creaminess.
• 4 cups corn kernels – Fresh corn cut off the cob is best, but high-quality frozen corn works as a great substitute.
• 5 cups chicken stock – A low-sodium version is a good choice. For a vegetarian option, use vegetable stock.
• 1 teaspoon kosher salt – This enhances all the individual flavors in the pot.
• 2 bay leaves – Adds an earthy, herbaceous undertone that complements the other ingredients.
• 1 teaspoon ground cumin – Provides a warm, earthy spice that pairs beautifully with the poblanos.
• ½ teaspoon dried oregano – Mexican oregano is preferred for its citrusy notes, but standard oregano works too.
• 1 cup heavy cream – This is the secret to a rich, velvety chowder. Do not substitute with lower-fat options.
• ½ teaspoon black pepper – Freshly ground is always best for a more vibrant flavor.
• 2 limes – One for juice to brighten the final dish and one for slicing as a garnish.

Note: This recipe yields a generous amount, serving approximately 6 to 8 people.

Variations

This recipe is wonderfully versatile. Feel free to make it your own with these simple ingredient swaps and additions.

• Make it Vegetarian: Simply substitute the chicken stock with a quality vegetable stock for an equally delicious vegetarian chowder.
• Dairy-Free Option: To make this chowder dairy-free, use a neutral-flavored oil or vegan butter instead of dairy butter, and replace the heavy cream with full-fat canned coconut milk or a cashew cream.
• Add-Ins for Flavor and Texture: Stir in some shredded cooked chicken or crispy bacon at the end for added protein. A handful of grated cheddar or Cotija cheese also makes a delicious topping.

Cooking Time

This flavorful soup comes together in just over an hour, with most of that time being hands-off simmering.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 70 minutes

Equipment You Need

You won’t need any specialty gadgets for this recipe, just some basic kitchen tools.

• Large Heavy-Bottomed Pot or Dutch Oven: This is ideal for sautéing the vegetables and simmering the chowder evenly without scorching.
• Tongs: Useful for turning the poblano peppers as they roast over an open flame or under the broiler.
• Knife and Cutting Board: Essential for chopping all the vegetables and preparing the chiles.
• Immersion Blender (Optional): Helpful for pureeing a portion of the soup to create a thicker, creamier base.

How to Make Roasted Poblano Corn Chowder Recipe?

Creating this chowder is a rewarding process that involves roasting peppers, building a flavorful base, and simmering everything together into a creamy, delicious soup. The steps are straightforward and result in a dish that tastes like it came from a specialty restaurant. 

Roast and Prepare the Poblano Peppers

The first step is to develop that signature smoky flavor. Roast the poblano peppers directly over a gas flame, on a grill, or under the broiler until the skin is blackened and blistered on all sides. Place the hot peppers in a bowl and cover it tightly to let them steam for about 10-15 minutes. This process loosens the tough outer skin. Once they are cool enough to handle, peel off the charred skin, then remove the stems and seeds. Roughly chop the roasted pepper flesh and set it aside.

Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium-high heat. Add the diced onions and celery, and cook until they have softened and are starting to turn golden brown, which should take about 8-10 minutes. This step builds a sweet and savory foundation for the chowder. Add the minced garlic and cook for just one minute more until it becomes fragrant, being careful not to let it burn.

Simmer the Chowder Base

To the pot with the softened vegetables, add the cubed potatoes, chicken stock, salt, bay leaves, cumin, and oregano. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Cook for about 8-10 minutes, or until the potatoes are just tender when pierced with a fork. You don’t want them to be mushy, as they will continue to cook a bit more.

Finish the Chowder

Add the corn kernels and the chopped roasted poblanos to the pot. Cook for another 5 minutes, allowing the corn to cook through and the poblano flavor to meld with the soup. Remove the bay leaves, then stir in the heavy cream and black pepper. For a thicker consistency, you can use an immersion blender to puree about one-third of the soup directly in the pot. Heat through gently, but do not let it boil after adding the cream. Just before serving, stir in a squeeze of fresh lime juice to brighten all the flavors.

🇲🇽 Mexico: The Soulful Flavors of Puebla in Every Spoon

During my travels through Puebla, Mexico, I discovered how this charming region is known for its deep culinary roots and love for smoky, earthy flavors.

The Roasted Poblano Corn Chowder beautifully reflects the area’s agricultural richness, where corn and chiles are not just ingredients but part of the culture itself.

The fertile lands surrounding Puebla produce the freshest poblano peppers, giving this chowder its signature warmth, creaminess, and unmistakable Mexican soul 🇲🇽.

Additional Tips for Making This Recipe Better

I’ve made this chowder a few times, and I’ve learned a couple of things that take it from good to great.

• When roasting the poblanos, I make sure to get them really black and blistered. Don’t be shy here! The more char, the smokier the flavor, which is what makes this soup so special.
• I’ve found that using an immersion blender to partially blend the soup is a game-changer. It creates a creamy, thick base while still leaving plenty of chunky texture from the corn and potatoes.
• Don’t skip the final squeeze of lime juice. I tried it once without, and the soup felt a little flat. The acidity from the lime truly wakes up all the rich, smoky flavors.

How to Serve Roasted Poblano Corn Chowder?

Serve this Roasted Poblano Corn Chowder the way locals might enjoy it in Puebla—steaming hot with a squeeze of lime, a sprinkle of fresh cilantro, and crispy tortilla strips on top.

Pair it with warm bolillo bread or fresh cornbread for a truly authentic experience.

This dish embodies Mexico’s culinary tradition of transforming humble ingredients into something extraordinary simple, soulful, and absolutely unforgettable.

Nutritional Information

Here is an estimated nutritional breakdown for one serving of the chowder.

• Calories: 294
• Protein: 8g
• Carbohydrates: 29g
• Fat: 18g

Make Ahead and Storage

This is a fantastic soup to make ahead, as the flavors continue to develop and meld overnight.

Once the chowder has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to 4 days.

Reheat the chowder gently in a saucepan over low heat, stirring occasionally until it’s warmed through. Avoid boiling it, as this can cause the cream to separate. You can also reheat individual portions in the microwave.

Due to the cream and potatoes, this chowder does not freeze well. The texture of the potatoes can become mealy and the cream can separate upon thawing, so it’s best enjoyed fresh.

Why You’ll Love This Recipe?

There are so many reasons to fall in love with this comforting and flavorful chowder.

• Rich and Complex Flavor: The combination of smoky roasted poblanos, sweet corn, and earthy spices creates a soup with incredible depth and a taste that is both unique and satisfying.
• Creamy and Hearty Texture: With tender potatoes, corn, and a velvety cream base, this chowder is a substantial and comforting meal all on its own.
• Perfect for Any Season: While it uses summer produce like corn and peppers, its warm and hearty nature makes it a perfect dish to enjoy year-round.
• Impressive Yet Easy: The process of roasting peppers makes this dish feel special, but the overall recipe is straightforward and easy for cooks of any skill level to master.