Creamy Corn & Poblano Chowder!

Introduction

Looking for a comforting and hearty meal to warm you up on a chilly day? This Creamy Corn & Poblano Chowder is a flavorful, velvety dish with just the right amount of spice. It’s packed with sweet corn, tender Yukon gold potatoes, and roasted poblano peppers, all brought together with a rich, creamy broth.

This chowder is the perfect blend of spicy and sweet, with a touch of tangy lime and crumbled cotija cheese to brighten the flavors. Whether you’re looking for a cozy lunch or a satisfying dinner, this recipe will warm your soul and keep you coming back for more.

Why You’ll Love This Recipe

• Comforting and Flavorful: The combination of sweet corn, hearty potatoes, and mildly spicy poblanos makes this chowder a comforting, satisfying meal for any occasion.
• Easy to Customize: You can easily make this recipe vegetarian by using vegetable broth, or adjust the heat level by adding more or fewer poblanos.
• Perfect for Meal Prep: This chowder stores and reheats beautifully, making it a great option for leftovers or make-ahead meals.

Ingredients

• 4 tablespoons butter
• 1 medium yellow onion, finely chopped (about 1 ½ cups)
• 1 rib celery, finely chopped (about ½ cup)
• 1 medium poblano pepper, seeded, stemmed, and finely chopped (about ½ cup)
• 4 cloves garlic, minced
• 1 tablespoon chili powder (plus more for garnish)
• 1 teaspoon dried oregano
• 4 cups chicken stock
• 3 medium Yukon gold potatoes, peeled and cut into ½-inch pieces (about 1 lb.)
• 2 (12-ounce) bags frozen corn (or about 6 cups fresh corn)
• 1 cup heavy cream
• 2 teaspoons sugar
• ½ cup crumbled cotija cheese
• 1 tablespoon lime juice
• Kosher salt and pepper, to taste
• ¼ cup cilantro, minced (plus more for garnish)
• ½ cup Mexican crema or sour cream
• Lime wedges, for serving

Directions

1. Sauté the Vegetables

In a large pot, melt the butter over medium-high heat. Add the chopped onion, celery, and poblano pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, for about 7-8 minutes, or until the onion softens and turns translucent.

2. Add the Garlic and Spices

Stir in the minced garlic, chili powder, and oregano. Let it cook for about 1 minute, or until the garlic becomes fragrant. This step will release the full flavor of the spices, creating a fragrant base for the chowder.

3. Simmer the Potatoes

Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, stirring occasionally, until the potatoes are tender.

4. Add the Corn and Cream

Stir in the corn (either frozen or fresh), heavy cream, and sugar. Allow the chowder to cook for an additional 5 minutes to ensure everything is heated through and the flavors meld together.

5. Blend Part of the Soup

Carefully transfer about 1 ½ cups of the soup to a blender and purée until smooth. Return the puréed soup back to the pot and stir to combine. This step gives the chowder a creamy, velvety texture while still leaving some chunks for heartiness.

6. Add Final Touches

Stir in the crumbled cotija cheese, lime juice, and chopped cilantro. Taste the chowder and adjust the seasoning with more salt and pepper, if needed.

7. Serve

Ladle the chowder into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and a dollop of Mexican crema or sour cream. Serve with lime wedges on the side for a fresh burst of citrus.

Enjoy this warm and cozy bowl of Creamy Corn & Poblano Chowder with your favorite crusty bread or tortilla chips!

Kitchen Equipment Needed

• Large pot for cooking the chowder
• Blender or immersion blender for puréeing part of the soup
• Ladle for serving

Tips and Shortcuts

• Roast the Poblanos: For an extra layer of flavor, try roasting the poblanos under the broiler before chopping them. This will give them a smoky, charred taste that enhances the chowder.
• Frozen vs. Fresh Corn: If you have fresh corn, use it! But frozen corn works just as well and is a convenient option when fresh corn isn’t available.
• Make it Vegetarian: Swap the chicken stock for vegetable broth to make this chowder vegetarian-friendly.

Recipe Swaps and Variations

• Add Bacon: For a smoky, savory kick, stir in some crisp cooked bacon before serving.
• Spicy Version: If you like extra heat, add a diced jalapeño or more chili powder to the base.
• Cheesy Twist: Stir in shredded cheddar or Monterey Jack cheese for a cheesier chowder.

How to Store Leftovers

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chowder on the stovetop over low heat, stirring occasionally until it’s heated through. You can also freeze the chowder for up to 2 months—just make sure to thaw it in the fridge overnight before reheating.

Food and Drink Pairings

This rich and creamy chowder pairs perfectly with a crisp salad, crusty bread, or cornbread. For drinks, serve it with a light beer or sparkling water with a splash of lime for a refreshing complement to the creamy flavors.

Frequently Asked Questions (FAQ)

Q: Can I use fresh corn instead of frozen?
A: Yes! Fresh corn will work wonderfully in this chowder. Simply cut the kernels off the cob and add them in place of the frozen corn.

Q: How do I adjust the spice level?
A: If you prefer a milder chowder, you can reduce the amount of chili powder or omit the red pepper flakes. For more heat, add a diced jalapeño or increase the chili powder.

Q: Can I make this chowder dairy-free?
A: Yes! You can use coconut milk or almond milk instead of heavy cream, and skip the cotija cheese for a dairy-free version.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Cozy up with a bowl of Creamy Corn & Poblano Chowder!

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• Author: Mia Martinez
• Total Time: 45 minutes

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Description

Warm up with our Creamy Corn & Poblano Chowder—a comforting blend of sweet corn and smoky poblano peppers, perfect for chilly days!

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Ingredients

4 tablespoons butter

1 medium yellow onion, finely chopped (about 1 ½ cups)

1 rib celery, finely chopped (about ½ cup)

1 medium poblano pepper, seeded, stemmed, and finely chopped (about ½ cup)

4 cloves garlic, minced

1 tablespoon chili powder (plus more for garnish)

1 teaspoon dried oregano

4 cups chicken stock

3 medium Yukon gold potatoes, peeled and cut into ½-inch pieces (about 1 lb.)

2 (12-ounce) bags frozen corn (or about 6 cups fresh corn)

1 cup heavy cream

2 teaspoons sugar

½ cup crumbled cotija cheese

1 tablespoon lime juice

Kosher salt and pepper, to taste

¼ cup cilantro, minced (plus more for garnish)

½ cup Mexican crema or sour cream

Lime wedges, for serving

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Instructions

Sauté the Vegetables:

In a large pot, melt the butter over medium-high heat. Add the chopped onion, celery, and poblano pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, for about 7-8 minutes, or until the onion softens.

Add the Garlic and Spices:

Stir in the minced garlic, chili powder, and oregano. Cook for about 1 minute, until the garlic becomes fragrant.

Simmer the Potatoes:

Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, stirring occasionally, until the potatoes are tender.

Add the Corn and Cream:

Stir in the corn (either frozen or fresh), heavy cream, and sugar. Let the chowder cook for about 5 minutes, until everything is heated through.

Blend Part of the Soup:

Carefully transfer about 1 ½ cups of the soup to a blender and purée until smooth. Return the puréed soup back to the pot and stir to combine.

Add Final Touches:

Stir in the crumbled cotija cheese, lime juice, and chopped cilantro. Season the chowder with more salt and pepper to taste.

Serve:

Ladle the chowder into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and a dollop of crema or sour cream. Serve with lime wedges on the side for an added burst of flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 6 servings
• Calories: Approximately 350 kcal per serving