This Roasted Poblano Corn Chowder is the ultimate comfort soup with a smoky twist. Fresh poblano peppers are roasted until charred and then blended with sweet corn, tender potatoes, and a creamy broth to create a rich, hearty chowder. The balance of smoky peppers, natural corn sweetness, and velvety cream makes it both cozy and satisfying.
It’s a recipe you’ll love serving year-round—warm enough for chilly evenings but light and flavorful enough for summer dinners when fresh corn is in season. The roasted poblanos bring just the right amount of mild heat without overwhelming the creaminess, making it family-friendly and crowd-pleasing.
Serve it with warm crusty bread, top it with fresh cilantro or lime juice for brightness, and you’ve got a restaurant-style chowder that feels homemade and comforting at the same time. Whether you’re making it for a weeknight meal, a gathering with friends, or meal prep for the week, this chowder is a hearty bowl of goodness that delivers both flavor and comfort in every spoonful.
This Roasted Poblano Corn Chowder is the ultimate comfort soup with a smoky twist. Fresh poblano peppers are roasted until charred and then blended with sweet corn, tender potatoes, and a creamy broth to create a rich, hearty chowder. The balance of smoky peppers, natural corn sweetness, and velvety cream makes it both cozy and satisfying.
It’s a recipe you’ll love serving year-round—warm enough for chilly evenings but light and flavorful enough for summer dinners when fresh corn is in season. The roasted poblanos bring just the right amount of mild heat without overwhelming the creaminess, making it family-friendly and crowd-pleasing.
Serve it with warm crusty bread, top it with fresh cilantro or lime juice for brightness, and you’ve got a restaurant-style chowder that feels homemade and comforting at the same time. Whether you’re making it for a weeknight meal, a gathering with friends, or meal prep for the week, this chowder is a hearty bowl of goodness that delivers both flavor and comfort in every spoonful.
Roast poblanos – Place on baking sheet, broil until skins blister. Cover, steam 10 minutes, peel, deseed & dice.
Prep corn – Cut kernels off cobs (reserve cobs for broth if you like).
Sauté base – Heat olive oil/butter in large pot. Add onion & garlic, cook until soft.
Add veggies – Stir in potatoes, roasted poblanos, corn, cumin, paprika, salt, pepper. Cook 5 min.
Simmer – Add broth. Bring to boil, reduce heat, cook until potatoes are tender (20 min).
Blend – Use immersion blender to puree partially (keep texture).
Finish – Stir in milk & cream. Simmer 5 more minutes. Adjust seasoning with lime juice.
Serve – Garnish with cilantro, lime wedges, or extra poblano slices. Enjoy hot!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
👉 For extra smoky flavor, grill the corn before adding.
👉 Vegetarian option: use vegetable broth.
