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CPA: Certified Pastry Aficionado

Poblano Corn Chowder

soup
January 28, 2019

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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!

Ladle of Poblano Corn Chowder in a pot

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.

Pot of Poblano Corn Chowder next to two bowls of Poblano Corn Chowder Two bowls of 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.

Bowl of Poblano Corn Chowder with cheddar cheese on top

As always, I have a couple tips to make sure this recipe comes out perfectly the first time:

  1. 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!
  2. 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.
  3. 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!!

Print Recipe

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!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 6 servings

Ingredients

  • 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

Instructions

  • 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.

Pin for later:

Poblano Corn Chowder photo collage

More soups that you’ll love:

Turkey Noodle Soup

Bread being dipped into turkey noodle soup

Salsa Verde Chicken Chili

Bowl of Salsa Verde Chicken Chili

Chili Mac & Cheese

Wooden spoonful of Chili Mac & Cheese

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30 Comments

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Comments

  1. Jade says

    October 6, 2023 at 11:47 am

    Can you add both canned and cream-style corn?

    Reply
  2. Kathleen says

    January 15, 2023 at 3:13 pm

    Did I miss something about when to add the garlic? I added it with the potatoes but think I could have added it earlier. Nevertheless, it came out great. This recipe is a keeper!

    Reply
  3. LeeAnn says

    November 7, 2022 at 5:59 pm

    I’m just wrapping this up and have to comment on how wonderfully this is coming together! The recipe is very flexible. I’m making it for my family of four kids so I used one teaspoon of smoked Spanish sweet paprika, one poblano, 4c of creamed sweet corn we froze this summer, 15oz of leftover Easter ham, and 2c of homemade chicken stock. It’s a great freezer clean out recipe! I’m hopeful the kids will love it. I wish I’d thought ahead and made some cornbread!

    Reply
    • Sharon says

      December 1, 2022 at 11:29 am

      This makes me so happy! Thank you for the feedback!

      Reply
  4. Cat says

    September 18, 2022 at 9:11 pm

    I made this tonight with jalapeños instead of poblanos (the store was completely out of poblanos and I was too lazy to change up my meal plan). My husband said this is as close to a perfect soup as he’s ever had.

    Reply
  5. Natalie says

    February 4, 2019 at 4:15 am

    This soup looks really delicious. Creamy, loaded with flavors and absolutely beautiful. Love the heat from peppers. I bet that uplifted sweet corn taste so much. I just must give this soup a try.

    Reply
  6. Claire | The Simple, Sweet Life says

    February 4, 2019 at 2:13 am

    Corn and poblano peppers are two of my favorite things, so I’m definitely going to have to give this chowder a try! And just in time for a cold spell we’re supposed to be getting this week.

    Reply
  7. Veronika's Kitchen says

    February 3, 2019 at 7:28 pm

    It’s been so cold here this week. This corn chowder is exactly what we need!

    Reply
  8. Leslie Haasch says

    February 3, 2019 at 5:13 pm

    I love corn chowder, especially when I load it up with extra potatoes! This would be great to make for my lunches for the week.

    Reply
  9. Amanda M Mason says

    February 3, 2019 at 2:40 pm

    Ok, YUM! This looks so delish! Corn Chowder is one of my favorite dishes. It’s so comforting and filling and makes you feel all warm! Loving the ingredients you used in this dish!!!

    Reply
  10. Anne Lawton says

    February 2, 2019 at 5:18 pm

    This looks like a hearty bowl of soup! I love all of the flavors in it.

    Reply
  11. Nicoletta De Angelis Nardelli says

    February 2, 2019 at 2:34 am

    Great tips you gave to make this beautiful chowder. Agree on all! It must taste incredible!

    Reply
  12. Daniela says

    January 31, 2019 at 2:08 am

    Adore corn chowder! And yours looks delish :). Thanks for sharing!

    Reply
  13. Analida Braeger says

    January 30, 2019 at 11:26 am

    This looks like the perfect dish to feed a crowd. SO warming and creamy and probably perfect with some crusty bread. Yum!

    Reply
  14. Anna says

    January 29, 2019 at 1:42 pm

    soup is on the repeat on my menu, especially in winter! This chowder looks so satisfying and cozy, would be perfect on a cold day!

    Reply
  15. Carrie | Clean Eating Kitchen says

    January 29, 2019 at 10:41 am

    We are bracing for the winter storms, this looks like the perfect comfort food to be stuck inside with! Loving the flavour combos!

    Reply
  16. Elaine Benoit says

    January 29, 2019 at 8:49 am

    I eat soup year round but this looks so warming and comforting so I can see myself eating it more during the winter!! It looks so thick and delicious!

    Reply
  17. Dyana K. says

    January 29, 2019 at 12:50 am

    I love chowder but have never seen one quite like this. It looks amazing! Recently, my throat has been killing me so I’m imaging the warmth soothing my throat lol.

    Reply
  18. Tracy says

    January 28, 2019 at 11:41 pm

    Bring on the cold weather for this soup!! Love those poblanos!

    Reply
  19. Andrea Metlika says

    January 28, 2019 at 7:51 pm

    Whoa, this sounds amazing! Kicking it up with poblanos is a great addition.

    Reply
  20. Laura | Wandercooks says

    January 28, 2019 at 7:21 pm

    Wow I’ve never tried a soup like this before, much less made one myself – definitely keen to jump in the kitchen and start experimenting. I’m not sure if we can get poblano’s where I live, do you think we could substitute with regular red chillies or even chilli flakes in a pinch?

    Reply
  21. Matt Ivan says

    January 28, 2019 at 6:58 pm

    I’ve never thought to add pablano to chowder until now, but it’s an awesome addition!

    Reply
  22. Alina | Cooking Journey Blog says

    January 28, 2019 at 6:10 pm

    Tis looks so creamy and filling! Perfect comfort food for a cold day like today. I would love to eat a whole bow of your corn chowder!

    Reply
  23. Kelly Anthony says

    January 28, 2019 at 6:08 pm

    I have a bunch of poblanos that we didn’t use this past weekend and this will be the perfect recipe to use them for especially with the dropping temperatures tomorrow. Thank you for sharing!

    Reply
  24. Paula @ I'm Busy Being Awesome says

    January 28, 2019 at 1:38 pm

    Such a yummy recipe, it looks incredible!

    Reply
  25. Heather says

    January 28, 2019 at 1:37 pm

    Corn is a big hit in my home. We love finding new dishes to make with it. This is going on my list of must-trys!

    Reply
  26. Mimi says

    January 28, 2019 at 1:34 pm

    This looks amazing for the winter months, i need to try it

    Reply
  27. Aditi Wardhan Singh says

    January 28, 2019 at 12:41 pm

    You had me at poblano. I love corn and any kind of spicy peppers and if you combine the two, I’m in heaven for sure. I have to try this .

    Reply

Trackbacks

  1. Poblano Corn Chowder - My Recipes says:
    January 24, 2020 at 9:04 pm

    […] Get full recipe >> CLICK HERE […]

    Reply
  2. Chinese Hot & Sour Soup - CPA: Certified Pastry Aficionado says:
    February 21, 2019 at 5:18 am

    […] sweeping the nation this week, I wanted to share a new soup recipe. I just shared this creamy Poblano Corn Chowder recipe last month so I think it’s time to go for something a little healthier and more on the […]

    Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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