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+ servings

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
Cook Time20 minutes
Total Time35 minutes
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.