Poblano Corn Chowder – A creamy corn chowder loaded with poblano pepper, Yukon gold potatoes, and sharp cheddar cheese. It’s the comfort food you need on any cold night!
Brrrr. Who else is feeling some of the coldest weather all season right now??? Later this week, we’re getting lows into the teens! You’ll find me huddled indoors as much as physically possible, bundled up head to toe.
There is one great thing about cold weather like this, however…. time to make some soup!! Soup has the power to comfort like no other food. Just the thought of soup gets me all warm and toasty. Mmmm.
Which brings me to today’s recipe…this lovely, creamy Poblano Corn Chowder.
Now, when it comes to soups, I tend to lean towards the brothy types, simply because they are usually the most healthy. Just take a look at the soup recipes that I’ve posted in the past, like this salsa verde chicken chili or this greek lemon chicken soup.
But when we tried this chowder recipe during a recent week of Hello Fresh meals, I fell in love. Not only could it be made in a jiffy, it was also super comforting without tons of heavy cream. This recipe uses a roux to thicken the chowder so regular ole milk can be added and it will still be nice and creamy.
I was also a little hesitant to try this recipe because of the poblano peppers. Being averse to any type of spiciness or heat, peppers aren’t typically my thing. But if you remove all the seeds from the pepper and make sure to soften them a bit at the beginning of the recipe, the peppers really don’t put off much heat.
As always, I have a couple tips to make sure this recipe comes out perfectly the first time:
- There’s a lot of produce in this recipe – two kinds of onions, garlic, poblano peppers, and potatoes. So I encourage you to peel and cut all of them before you even turn on the stove. I’ve made the mistake of getting too far ahead of the recipe before the produce was prepped and I end up scrambling all over the kitchen to keep up. It takes all the fun out of cooking, for sure!
- Yukon gold potatoes are a MUST in this recipe. They are much more tender and creamy than a Russett or red potato. I bought petite versions to make them easier to dice.
- As always, I recommend shredding the cheddar cheese yourself. You get a much creamier consistency from the cheese when it hasn’t been preshredded. And it melts so much better!
And that’s all there is to it! This recipe is a must for your cooking plans this winter. It makes 6-8 servings but it still worked for my husband and I – we just kept eating it for days without a complaint from either one of us. And that’s a big deal from my husband who cannot handle leftovers…EVER!
I hope you enjoy it too!!
Poblano Corn Chowder
- 1 tablespoon extra virgin olive oil
- 2 Poblano peppers diced
- 2 medium yellow onions diced
- 4 scallions sliced, separating greens and whites
- 2 garlic cloves minced
- 2 teaspoons paprika
- 2 tablespoons flour
- 13.5 fluid ounces whole milk
- 20 ounces Yukon gold potatoes diced
- 1 1/2 cups chicken broth
- 26 ounces canned corn
- 1 cup sharp cheddar cheese shredded
- salt and pepper
- Place a large pot or dutch oven over medium-high heat with a heavy tablespoon of olive oil. Add diced yellow onion, diced scallion whites, and diced poblano pepper and cook until softened, about 5 minutes. Season with salt, pepper, and 1 teaspoon of paprika.
- Add flour to mixture and stir together until to get a paste, about 1 minute. If a paste does not form, add another teaspoon of olive oil and mix together. Slowly whisk in milk until fully incorporated.
- Add potatoes and chicken broth. Bring to a boil and then reduce to a simmer. Cook until potatoes are easily pierced with a knife and mixture has thickened, about 12-15 minutes.
- Once finished, drain corn and stir into soup with the remaining teaspoon of paprika. Cook for another 3-5 minutes. Remove from heat. Add cheddar cheese and stir until melted. Taste soup and season with plenty of salt and pepper. Finish with diced scallion greens.