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: 4 whole Large Poblano Peppers; 3 Tablespoons Olive Oil; 1 whole Large Onion, Diced; 6 whole Large Cloves Of Garlic Minced; 3 Tablespoons Wondra Flour; 4 cups Low Sodium Chicken Stock; 15 ounces, fluid Can Fat Free Evaporated Milk; 15 ounces, weight Can Cream Stlye Corn; 15 ounces, weight Can Sweet Corn Drained; 1/2 cups Fresh Cilantro, Chopped; 1 dash Salt And Pepper, to taste

Servings: persons

4 whole Large Poblano Peppers
3 Tablespoons Olive Oil
1 whole Large Onion, Diced
6 whole Large Cloves Of Garlic Minced
3 Tablespoons Wondra Flour
4 cups Low Sodium Chicken Stock
15 ounces, fluid Can Fat Free Evaporated Milk
15 ounces, weight Can Cream Stlye Corn
15 ounces, weight Can Sweet Corn Drained
1/2 cups Fresh Cilantro, Chopped
1 dash Salt And Pepper, to taste

1
Under the broiler or on the grill, char the poblanos on all sides and then place in a plastic bag to steam until they are cool enough to handle. Peel off and discard the skin, remove and discard the stem and seeds. Chop the cleaned peppers coarsely and set aside.
2
In a large pot, heat the olive oil. Saute the onion until lightly caramelized, then add the garlic and saute until the garlic is soft, about 2 minutes. Add the Wondra and stir continuously for one minute. Add the chicken stock and stir to mix. Add the poblanos and simmer for 20 minutes. Add the evaporated milk and mix well. Using an immersion bender or in small batches in a blender, blend the soup until smooth. Add the creamed and sweet corn, stir to mix and heat through. Stir in the cilantro and season to taste with salt and pepper.
3
Enjoy!

1339

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

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 11 ingredients. The key ingredients include: 4 whole Large Poblano Peppers, 3 Tablespoons Olive Oil, 1 whole Large Onion, Diced, 6 whole Large Cloves Of Garlic Minced, 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.

That's it — enjoy your meal!

Roasted Poblano Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions