Hearty Roasted Poblano Corn Chowder Recipe

Name: Hearty Roasted Poblano Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Poblano Peppers; 1 whole Red Bell Pepper; 2 Tablespoons Butter; 2 cloves Garlic, Minced; 1 whole Onion, Chopped; 1 stalk Celery, Chopped; 1/3 cups Flour; 4 cups Chicken Stock; 2 pounds Potatoes, Scrubbed And Diced; 1 whole Carrot, Diced; 1 pound Frozen Corn; 1/2 pounds Frozen Whole-leaf Spinach; 1 cup Milk; 1/2 cups Cream; 1 pinch Cayenne, To Taste

Servings: persons

3 whole Poblano Peppers
1 whole Red Bell Pepper
2 Tablespoons Butter
2 cloves Garlic, Minced
1 whole Onion, Chopped
1 stalk Celery, Chopped
1/3 cups Flour
4 cups Chicken Stock
2 pounds Potatoes, Scrubbed And Diced
1 whole Carrot, Diced
1 pound Frozen Corn
1/2 pounds Frozen Whole-leaf Spinach
1 cup Milk
1/2 cups Cream
1 pinch Cayenne, To Taste

1
Roast peppers (poblanos and red bell): lightly coat a small baking pan with cooking spray and place your whole, washed peppers under the broiler. Monitor and turn until all side of the peppers are browned; quickly move to an airtight container (or paper bag) to steam for about 5-10 minutes after which you will gently rub off the roasted skin. Use the back of your knife to scrape away seeds and white pithy spines inside the peppers. Chop your freshly roasted peppers into a dice.
2
Chop garlic, onion, and celery and saute in butter until soft. Add flour to make a roux and cook for about one minute (to eliminate any flour taste).
3
Add stock and stir to combine. Add potatoes, peppers, frozen corn, and carrots and bring to a boil, then reduce to simmer.
4
Cook until all veggies are soft, then slowly add milk. Bring back to a boil, and then turn off the heat and add your spinach (can add frozen or fresh), cream, and salt, pepper, and cayenne, to taste.
5
Optional: top with cheese (cheddar or Monterey Jack), or avocado, or tortilla chips.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 whole Poblano Peppers, 1 whole Red Bell Pepper, 2 Tablespoons Butter, 2 cloves Garlic, Minced, and more.

Yes, Hearty Roasted Poblano Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hearty Roasted Poblano Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions