Roasted Poblano Corn Chowder Recipe

Name: Roasted Poblano Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 potatoes, peeled and cut into small cubes, or more to taste; 4 poblano peppers, halved and seeded, or more to taste; 2 tablespoons olive oil, divided; 3 ears fresh corn, shucked, or more to taste; salt to taste; 1/2 onion, chopped; 2 cloves garlic, minced; 1 (14.75 ounce) can creamed corn; 1 (14.5 ounce) can chicken broth; 1/4 cup finely chopped cilantro; 1 teaspoon ground cumin; 1 cup milk

Servings: persons

3 potatoes, peeled and cut into small cubes, or more to taste
4 poblano peppers, halved and seeded, or more to taste
2 tablespoons olive oil, divided
3 ears fresh corn, shucked, or more to taste
salt to taste
1/2 onion, chopped
2 cloves garlic, minced
1 (14.75 ounce) can creamed corn
1 (14.5 ounce) can chicken broth
1/4 cup finely chopped cilantro
1 teaspoon ground cumin
1 cup milk

1
Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.
2
Preheat oven to 375 degrees F (190 degrees C).
3
Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.
4
Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.
5
Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.
6
Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.
7
Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.
8
Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 potatoes, peeled and cut into small cubes, or more to taste, 4 poblano peppers, halved and seeded, or more to taste, 2 tablespoons olive oil, divided, 3 ears fresh corn, shucked, or more to taste, and more.

Yes, 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.

Roasted Poblano Corn Chowder

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