Roasted Poblano Corn Chowder (Print Version)
# Ingredients:
→ For the roasted peppers
01 -
6 large poblano peppers
→ For the soup base
02 -
8 slices bacon, cut into ½-inch pieces
03 -
1 tablespoon canola or vegetable oil (if needed)
04 -
2 tablespoons butter
05 -
1 large onion, chopped
06 -
6 cloves garlic, chopped
07 -
8 tablespoons all-purpose flour
08 -
6 cups chicken broth
→ For the vegetables and finishing
09 -
1½ pounds Yukon Gold potatoes, scrubbed and cut into ½-inch cubes
10 -
1 bag (12-ounce) frozen corn kernels, thawed under hot tap water
11 -
1 cup heavy cream
12 -
2 cups shredded Gouda cheese (about an 8-ounce wedge)
13 -
Salt and freshly ground black pepper, to taste
→ Optional garnishes
14 -
Chopped fresh cilantro
15 -
Diced avocado
16 -
Lime wedges
# Instructions:
01 -
Position an oven rack about 8 inches from the broiler. Line a rimmed baking sheet with aluminum foil. Place the poblano peppers on the sheet and preheat the broiler to high. Broil the peppers until blackened on top, about 8-10 minutes. Flip them over and continue broiling until the other side is blackened, about 5-6 minutes more. Immediately cover the peppers with aluminum foil or another baking sheet. Let them steam for 10-15 minutes. Once cooled, peel the charred skin, remove the stems and seeds, and coarsely chop the peppers. Set aside.
02 -
In a Dutch oven over medium heat, cook the bacon pieces until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reserve the bacon drippings in the pot.
03 -
To the bacon drippings, add the canola oil (if needed) and butter, keeping the heat at medium. Add the chopped onion, reduce heat to medium-low, and cook for 7-8 minutes until softened. Stir in the chopped garlic and cook just until fragrant, about 15 seconds.
04 -
Add the flour to the pot and cook for 2 minutes, stirring constantly. This helps remove the raw flour taste and creates a base for thickening the soup.
05 -
Gradually pour in the chicken broth while stirring constantly to prevent lumps. Add the potato cubes and bring the mixture to a boil. Reduce heat to medium and simmer until the potatoes are tender, about 15-18 minutes.
06 -
Stir in the chopped roasted poblanos, thawed corn kernels, and heavy cream. Bring the soup back to a gentle simmer.
07 -
Add the shredded Gouda cheese a little at a time, stirring after each addition until fully melted. Keep the heat low to prevent the cheese from breaking.
08 -
Stir in half of the reserved cooked bacon, saving the rest for garnish. Season the chowder with salt and freshly ground black pepper to taste.
09 -
Ladle the hot chowder into bowls. Top each serving with the remaining crispy bacon pieces and any optional garnishes like cilantro sprigs, diced avocado, or lime wedges.
# Notes:
01 -
For even more Southwestern flavor, add 1 teaspoon cumin, 1 teaspoon chili powder, or 2 teaspoons taco seasoning.
02 -
If you don't eat pork, substitute turkey, beef, or plant-based bacon.
03 -
Not a fan of Gouda? Try Monterey Jack or cheddar cheese instead.
04 -
The soup can be made 1-2 days ahead. Cool completely and reheat over low heat until hot.
05 -
This chowder freezes well for up to three months. Thaw in the refrigerator and reheat gently, stirring frequently.