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Creamy Roasted Poblano & Corn Chowder

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: American
Servings: 3 ½ cups soup
Author: The Kitchen Prep


  • 2 poblano peppers roasted, skinned & seeded, and chopped
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • ½ a medium white onion diced
  • 2 {heaping} tablespoons flour
  • 1 ½ 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
  • Salt to taste


  • To roast poblanos: 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.
  • Meanwhile, heat butter and olive oil in a medium pot over medium-high heat. Add onion and saute until softened and translucent. 
  • Peel skins from peppers, pull out stem and seeds, and discard.  Chop into small pieces.
  • 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. Add salt to taste. Serve hot. {Serving Suggestion: Top with a sprinkle of cheddar cheese, and Cheddar- Jalapeno Beer Bread Biscotti.}