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    Home » Recipes » Soups

    Easy Poblano Corn Chowder

    Published: Sep 27, 2019 · Modified: Aug 6, 2024 by Amy Sandidge · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    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!

    Easy Poblano Corn Chowder in white bowls.

    Ingredients

    • Poblano Peppers - I like to roast mine over an open flame.
    • Corn - You can use canned or freshly cut off the cob.
    • Vegetable Stock
    • Onion
    • Minced Garlic
    • Cumin and Coriander
    • Evaporated Milk
    • Cilantro

    How To Make

    1. First, you’ll need to roast your poblano peppers. I’ve included instructions later in the post on how to roast your poblanos.
    2. 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.
    3. 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.
    4. 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, seasonings, and vegetable stock.
    5. 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.
    6. 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.
    7. 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.
    Onions cooking in an enameled Dutch oven.
    Sautéed onions in a Dutch oven.
    Soup with poblanos and corn cooking in a Dutch oven.
    Woman adding evaporated milk to a soup in a Dutch oven.
    Immersion blender in dutch oven with soup.

    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.

    Roasting Poblanos Over an open flame on the cooktop.
    Roasted Poblano peppers sweating in a ziplock bag.

    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 into large chunks to prepare for sauteing

    Notes

    • 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.
    Easy Poblano Corn Chowder in white bowls.

    What substitutions can I make for the evaporated milk?

    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.

    Can I add meat for some extra protein?

    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
    • Vegetarian Corn Chowder
    Easy Poblano Corn Chowder in white bowls.

    Roasted Poblano and Corn Soup

    Amy Sandidge
    This soup is full of all the flavors you would expect from a soup with peppers and corn! One of my favorite combos.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Soup
    Cuisine Mexican
    Servings 8 servings

    Ingredients
      

    • 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

    Instructions
     

    • 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!
    Keyword corn soup, roasted poblano, roasted poblano and corn soup, vegetarian soup
    Tried this recipe?Let us know how it was!
    • Soups
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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Jessica says

      June 19, 2024 at 4:02 am

      5 stars
      This was really yummy! I blended half in my Vitamix to make it smooth and creamy and added back to the other half in the pan, and then topped with cheddar cheese and green pepper sauce. Scooped up with chips… very good! I’ll add a squeeze of lime on the next batch, but will definitely be making again. Thanks for the recipe! P.S. the leftovers were great too.

      Reply
      • Amy Sandidge says

        June 20, 2024 at 3:09 am

        Thanks so much for leaving the comment Jessica and I am so happy you love this soup too. It is one of my favorites!

        Reply

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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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