If you’re looking for a recipe that embodies the flavors of Mexico, this Easy Poblano Corn Chowder doesn’t disappoint. Charred Poblanos are a beautifully complex flavor. You won’t want to miss this chowder.
Why You’ll Love This Recipe
The flavor. If you have never had poblanos and corn together, this is the recipe to try it out on. It is delicious!
It takes a little time, but it is well worth it. This is the ultimate cozy soup for cold weather.
It is a vegetarian soup, but it is a hearty soup. I like my vegetarian meals to be filling like this!
- Poblano Peppers - I like to roast mine over an open flame.
- Corn - You can use canned or freshly cut off the cob.
- Vegetable Stock
- Minced Garlic
- Cumin and Coriander
- Evaporated Milk
How To Make
First, you’ll need to roast your poblano peppers. I’ve included instructions later in the post on how to roast your poblanos.
I used canned corn for mine, but if you can find fresh, use this. Cut it from the cob and saute with the other ingredients below.
Next, you’ll heat the olive oil in a large, heavy-bottom pan over medium heat. Begin sauteing the onions and corn until they are starting to soften. This usually takes about 7-10 minutes.
You’ll want to add your garlic to your pot and continue sauteing for an additional three minutes. Then you’ll add in your peppers, your seasonings, and vegetable stock.
At this point, you’ll let the ingredients in the pot simmer for around 30 minutes or until your vegetables are soft. Then add your cilantro and remove the pot from the heat.
I like to liquefy my chowder with a blender or immersion blender and then add the evaporated milk to make the chowder smooth. You can substitute coconut milk if you don’t like evaporated milk or can’t have dairy.
We like to top our chowder with a variety of ingredients, including tortilla chips, avocado, cotija cheese, and even onions. This is where you can make the dish your own. Customize it however you like.
How to Roast Poblano Peppers
If you’ve never roasted poblano peppers, you may be wondering where to start. Roasting peppers can seem daunting, but it’s pretty easy.
Start by charring your peppers. I did this over an open flame, but you can broil it in your oven, or grill the peppers. Choose whatever cooking method you prefer.
The peppers will pop and make little noises when they are charring, don't be alarmed. It will take several minutes to get a good char on them.
Once the peppers are charred on all sides, place the peppers in a bag to let the peppers sweat. This will take about 5-10 minutes.
Once they are ready, the skins should be able to be pulled off very easily. Then you can cut off the tops and remove the seeds. Once you’ve prepared the peppers, you can cut them in large chunks to prepare for sauteing
- You can use fresh corn from the cob. You’ll just need to use a small knife to cut the kernels off the cob ahead of time. I used canned corn to make the recipe easy, but you can use whatever you prefer.
- You can lower the number of poblanos if you find that you don’t like poblanos as much as we do. I recommend using one less poblano than the recipe calls for.
- I roasted my poblano peppers over an open flame, but you can grill your poblano peppers or use your preferred cooking method.
You can. Potatoes are a common chowder ingredient. Cut them very small. You can add them in when you add the other veggies. Make sure they are cooked through before you move on to the next step in the recipe.
If you don’t like evaporated milk, you can use heavy cream, sour cream, or any other thick dairy or milk product. I suggest using coconut milk from the can for a vegan soup. You can use just the fat parts of the coconut milk that sit at the top of the can when you open it. It will provide a creamy, thick soup base.
You can. Chicken would be a great accompaniment to the chowder. Cube it really small and saute it with the vegetables until it’s cooked through. You could use other meats, such as seafood, as well. Just pick your favorite meat product and follow its cooking instructions.
Other Soup Recipes
- Pumpkin and Red Lentil Soup
- Sausage and Ravioli Soup
- Beef Barley
- Instant Pot Beef Stew
- Chicken Enchilada Soup- Instant Pot
Roasted Poblano and Corn Soup
- 6 cups corn If you don't have access to fresh sweet corn, don't worry. I also love to use frozen. You can use canned, but I prefer the flavor of frozen.
- 4 cups veggie stock
- 1 tablespoon olive oil
- 1 medium onion, medium dice.
- 3 tablespoons minced garlic
- 2 teaspoons cumin
- ½ teaspoon coriander
- 4 poblanos If you don't love the flavor of poblanos, cut this back to 3.
- ¼ cup chopped cilantro
- 12 ounce evaporated milk
- Start by roasting poblanos. I prefer to do this over an open flame, if you have access to one. Roast until the skin is charred and blistered over the whole pepper. If you haven't roasted peppers before, don't panic if you hear a popping sound. This is normal! Immediately place in a sealed ziplock bag. Let it sweat for several minutes. Remove from skin from peppers. It should peel off very easy. Cut off top and remove seeds. Rough chop peppers. While peppers are sweating, I Iike to start sauteing. Heat olive oil in large, heavy bottom pan over medium heat. Add in onions and corn. Saute until they have started to soften slightly, about 7-10 minutes. Add in garlic and continue to saute about 3 minutes. Add in poblanos, veggie stock, cumin coriander and salt and pepper. Don't add in too much salt to begin with. Remember as it reduces, it will intensify the flavors, including the saltiness. Let this all simmer over medium heat until veggies are soft, mine took about 30-35 minutes. Add in cilantro and remove from heat. At this point either pulse in a blender to liquify or use and immersion blender, like I did. Add in evaporated milk and mix well. We top ours with avocado, red onions, more cilantro and sometime a cotija cheese. We also serve it with a side of charred tortillas or even tortilla chips if you prefer. Now, sit back and enjoy. You deserve it!