Poblano Corn Chowder
This poblano corn chowder is smoky, creamy, and full of sweet corn flavor. Roasted poblano peppers bring a gentle smokiness, sweet corn adds natural sweetness, and tender Yukon Gold potatoes make every spoonful hearty. A partial blend gives it a luxurious creamy body without any flour or roux, and a squeeze of fresh lime at the end keeps every bite bright. It comes together in one pot and is perfect for cool-weather comfort food.
Equipment
- Large Dutch oven or heavy-bottomed soup pot Enameled cast iron recommended for even heat
- Immersion blender or countertop blender
- Rimmed baking sheet lined with foil
- Sharp chef's knife and cutting board
- Long tongs for turning the peppers
- Corn stripper (optional) for fresh corn
- Citrus juicer
- Large bowl and a plate or plastic wrap for steaming the peppers
- Wooden spoon, ladle, and measuring cups and spoons
Ingredients
- 4 large poblano peppers glossy, firm, and deep green
- 2 tablespoons unsalted butter
- 1 large yellow onion about 1 1/2 cups, diced
- 2 ribs celery diced
- 4 cloves garlic minced
- 1 1/2 pounds Yukon Gold potatoes about 4 medium or 680g, peeled and cut into 1/2-inch cubes
- 4 cups chicken stock or vegetable stock low sodium
- 2 bay leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano whole leaf, crushed between fingers
- 1 1/2 teaspoons kosher salt plus more to taste
- 4 cups corn kernels fresh from about 5 ears or frozen
- 1 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
- 2 limes 1 juiced, 1 cut into wedges
- 1/4 cup fresh cilantro chopped
- 1/2 cup queso fresco crumbled, for serving
- tortilla strips for serving
Instructions
- Position an oven rack 4 to 6 inches below the broiler and turn the broiler to high. Line a rimmed baking sheet with foil and place the 4 whole poblano peppers on it. Broil for 4 to 6 minutes, then turn the peppers with tongs and broil again.
- Keep turning every 4 to 5 minutes until the skins are blistered and mostly blackened on all sides, about 12 to 18 minutes total. Do not worry if the skin looks very dark; that char is what gives the chowder its smoky flavor.
- Use tongs to move the hot peppers into a large bowl. Cover the bowl tightly with a plate or plastic wrap and let the peppers steam for 15 minutes to loosen the skins.
- Once cool enough to handle, rub off the blackened skin with your fingers or the back of a knife. Remove the stems and scrape out the seeds, leaving a few seeds in if you want more heat. Chop the peppers into 1/2-inch pieces; you should have about 1 cup. Skip rinsing the peppers under water, since that washes away flavor.
- Dice the yellow onion and celery into small, even pieces. Mince the garlic. Peel the potatoes and cut them into 1/2-inch cubes so they cook evenly.
- If using fresh corn, stand each ear upright in a large bowl and slice the kernels off with a sharp knife or corn stripper; you need 4 cups. If using frozen corn, measure it out and there is no need to thaw it.
- Set your Dutch oven over medium heat and melt the butter. Add the diced onion and celery with a pinch of the kosher salt. Cook for 6 to 8 minutes, stirring often, until the vegetables are soft and the onion is translucent. Do not let them brown heavily.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the cubed potatoes, chicken stock, bay leaves, cumin, Mexican oregano, and the remaining kosher salt. Raise the heat to high and bring the pot to a boil.
- Reduce the heat to medium-low so the soup simmers gently, and partially cover the pot. Cook for 12 to 15 minutes, until the potatoes are fork-tender but not falling apart.
- Remove and discard the bay leaves. Insert the immersion blender and pulse 4 to 5 times, blending only about one third of the soup. You want a creamy base with plenty of chunky potato left.
- If you are using a countertop blender, ladle about 2 cups of soup into the blender, vent the lid, and blend carefully until smooth. Pour it back into the pot.
- Stir the 4 cups of corn and the chopped roasted poblanos into the pot. Bring the chowder back to a gentle simmer.
- Cook for 5 to 6 minutes, until the corn is tender and sweet.
- Lower the heat to low so the soup stops bubbling. Pour in the heavy cream and stir until the chowder looks smooth and evenly creamy. Warm for 3 to 5 minutes, but do not let it boil, since boiling can cause cream-based soups to separate. Season with the black pepper, then taste and add more salt if needed.
- Turn off the heat and squeeze in the juice of 1 lime. Adding it off the heat helps prevent the cream from curdling. Stir well and taste once more, adding a little more lime juice if you want extra brightness.
- Ladle the chowder into warm bowls. Top each bowl with chopped cilantro, crumbled queso fresco, and a handful of tortilla strips. Serve with a lime wedge on the side for squeezing.
Notes
- Char the peppers well: blistered, blackened skin means smoky flavor, so do not pull the peppers from the broiler too soon.
- Steam before peeling: covering the hot peppers for 15 minutes makes the skins slide right off.
- Blend only part of the soup: leaving two thirds of the soup chunky gives you creamy body and hearty texture.
- Use Yukon Gold potatoes: they hold their shape better than russets and add natural creaminess.
- Add the lime off the heat: acid and hot cream do not mix well, so squeeze the lime in at the very end.
- Simmer fresh corn cobs: for extra corn flavor, toss the scraped cobs into the stock while it simmers and remove them before blending.
- Salt in stages: season lightly at the start and adjust at the end, since stock brands vary widely in saltiness.
- Storage: cool completely, then store in an airtight container in the refrigerator for up to 4 days. Freeze in freezer-safe containers for up to 3 months; the texture may be slightly less smooth after thawing, so whisk well when reheating.
- Reheating: warm over medium-low heat, stirring often, and add a splash of stock or milk if it has thickened. Add garnishes and a squeeze of lime after reheating so they stay bright and crisp.
- Variations: add cooked chopped bacon, 2 cups shredded rotisserie chicken, 1 pound peeled shrimp in the last 4 minutes, 1 cup shredded cheddar or pepper jack after the cream, or a minced jalapeño with the onions for extra heat. For a vegan version, use vegetable stock, swap butter for olive oil, and replace cream with full-fat coconut milk.
Nutrition
Serving: 1BowlCalories: 340kcalCarbohydrates: 38gProtein: 8gFat: 19gSaturated Fat: 11gSodium: 850mgFiber: 5gSugar: 8g
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