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    Home » Soups, Stews & Chili

    Creamy Poblano & Corn Chowder

    Published: Aug 28, 2012 · Modified: Aug 7, 2023 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Creamy Roasted Poblano & Corn Chowder! The heat from roasted poblano peppers is balanced by a creamy base and sweet corn kernels. A wonderfully warming dish!

    I love almost all of Florida's natural qualities: the beaches, the palm trees, the tropical climate. But one thing I could do without is the fact that we are located right smack in the pathway of tropical storms and hurricanes. Not fun.

    We are fortunate that our area didn't get too much damage from Hurricane Isaac this past weekend. Just a lot of rain and dreary weather, the kind that makes you want to stay in your pj's all day snuggled up on the couch with a good book and a mug of something warm and delicious {and perhaps spiked}.

    Others nearby weren't as lucky and are spending the rest of the week dealing with leaky roofs, flooding, and road closures. Here's a picture of the parking lot where my Mom lives. Since the ducks couldn't tell where the lake ended and land began, they were swimming over the sidewalks.

    Our solution to being stuck indoors all day Sunday? Pass the time by cooking & stuffing our faces. {Which you can never go wrong with in my opinion.} By the day's end, I just wanted something simple and comforting for dinner, and Steve was so full from the all day munch-a-thon that he didn't have much of an opinion either way.

    This Creamy Roasted Poblano & Corn Chowder hit the spot. Rich and satisfying with a spicy kick from the roasted poblanos. {It may be a bit too spicy for those of you that aren't fond of a little heat.} Perfect for a crisp Fall day, a feeling-under-the-weather day, or a day when the weather has trapped you in your home.

    I topped mine with a sprinkle of sharp cheddar and some of the Cheddar-Jalapeno Beer Bread that I sliced thin and toasted into savory "biscotti".

    With stormy day meals like this, all I can say is bring on the rain... but please keep the winds & flooding. We can certainly do without those. 😉

    Creamy Poblano & Corn Chowder

    Dianna Muscari | The Kitchen Prep
    Creamy Poblano & Corn Chowder! The heat from roasted poblano peppers is balanced by a creamy base and sweet corn kernels. A wonderfully warming dish!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Main Course, Soup
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 2 poblano peppers roasted, skinned & seeded, and chopped
    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • ½ a medium white onion diced
    • ½ teaspoon sea salt
    • 2½ tablespoons flour
    • 1½ cups milk heated in microwave for about 1 minute
    • 1 cup low sodium chicken broth
    • 2 ears of corn kernels removed
    • ½ cup half and half or heavy cream

    Instructions
     

    Roast Poblano Peppers

    • Set oven to broil (500 degrees). Place peppers directly on oven rack on second setting from the heating elements. Broil for 5-8 minutes, watching for skin to blister. Flip peppers and broil other side for about 4-6 minutes. Remove from oven and place in a bowl covered with plastic wrap & set aside for about 8 minutes.
    • Peel skins from peppers, pull out stem and seeds, and discard.  Chop into small pieces.

    For Chowder

    • Heat butter and olive oil in a medium pot over medium-high heat. Add onion and sprinkle with sea salt. Sauté until softened and translucent. 
    • Stir in chopped poblanos and flour, making sure vegetables are well coated. Cook for about 2 minutes until vegetables and flour form a thick paste. 
    • Slowly whisk in warm milk, making sure there are no lumps of flour. Whisk in chicken broth. Bring to a simmer, and cook for about 3-4 minutes or until slightly thickened.
    • Ladle half of soup into a blender (more if you like smoother soup), and blend until mostly smooth. Return blended soup to pot.
    • Mix in fresh corn kernels and half and half. Bring to a simmer until corn is heated through.

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    Reader Interactions

    Comments

    1. Marvelous Auntie M says

      January 24, 2013 at 11:42 pm

      Getting ready to make this for a second time. It is so good. Thank you for sharing your recipie.

      Reply
    2. thekitchenprep says

      January 25, 2013 at 1:48 am

      @Marvelous Auntie M - My pleasure! So glad you've enjoyed it so much! 🙂

      Reply
    3. Anonymous says

      November 04, 2015 at 3:34 am

      Just ok. Made as recipe said, but it was pretty bland and didn't have a lot of flavor other than poblano heat. Next time I would add garlic, onion powder, and maybe some cumin. Also the roux quantity seems to be a little off so it didn't thicken well once all the liquid was added.

      Reply
    4. thekitchenprep says

      November 04, 2015 at 11:51 am

      @Anonymous - I'm sorry it wasn't a success in your kitchen! I think the cheese and biscotti I mentioned in the post helped to give my version a little extra burst of flavor, but you can definitely amp up the flavor to your liking using the spices you prefer. Seasoning makes all the difference! The thickness was fine when I made it, but you can easily play with the ratios to make it the desired consistency. Thanks for stopping by to let me know how it turned out!

      Reply

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    I'm Dianna and I've been creating & sharing easy recipes with a fresh twist for 14 years!

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