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To make creamy poblano corn chowder, gather these fresh ingredients: - 2 large poblano peppers, roasted and diced - 1 tablespoon olive oil - 1 small onion, diced - 3 cloves garlic, minced - 2 cups fresh corn kernels (or frozen if needed) - 3 medium potatoes, diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for dairy-free) - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Crumbled queso fresco (optional, for garnish) Each ingredient plays a key role. The poblano peppers give a smoky flavor, and the corn adds sweetness. Potatoes create a hearty base, while cream brings richness. Fresh corn has a sweet crunch. It shines in this chowder. However, if fresh corn is hard to find, frozen corn works well. Frozen corn is often picked at peak ripeness, so it tastes great too. Just be sure to thaw it before adding it to the pot. Both options yield a tasty chowder. You can swap heavy cream for coconut milk if you prefer a dairy-free option. Coconut milk gives a nice creaminess and a hint of sweetness. Other non-dairy choices include almond milk or cashew cream. These options keep the chowder rich while catering to dietary needs. Always taste and adjust seasoning, as non-dairy milks may alter the flavor slightly. {{ingredient_image_2}} To start, you need to roast the poblano peppers. You can use an open flame or oven. If using an oven, set it to 450°F (230°C). Place the peppers on a baking sheet and roast them for about 15-20 minutes. Turn them often until the skins are blackened and blistered. After roasting, transfer the peppers to a bowl. Cover the bowl tightly with plastic wrap for about 10 minutes. This step helps to steam the skins, making them easier to peel. Once they cool, peel off the skins, remove the seeds, and dice the peppers finely. Next, heat one tablespoon of olive oil in a large pot over medium heat. Add one small diced onion and sauté for about 5 minutes. Stir occasionally until the onion is soft and clear. Then, add three minced garlic cloves to the pot. Cook for another 1-2 minutes until the garlic smells nice and becomes golden. Now, add the diced potatoes and two cups of corn kernels to the pot. Don't forget to include the diced roasted poblano peppers. Stir everything together well to combine all the flavors. Pour in four cups of vegetable broth and turn the heat up to high. Bring the mixture to a rolling boil. Once it boils, reduce the heat to low. Let the chowder simmer uncovered for 15-20 minutes. You want the potatoes to be tender. After the potatoes are soft, use an immersion blender to blend the chowder until it is smooth. If you don’t have a hand blender, you can carefully pour it into a regular blender. If you like some chunks, blend only half of the chowder. Once blended, return the chowder to low heat. Stir in one cup of heavy cream or coconut milk along with one teaspoon of smoked paprika. Season with salt and pepper to your taste. Heat the chowder for another 5 minutes to warm everything evenly. Now it’s ready to serve! To get that creamy texture, blend the chowder well. Use an immersion blender and mix until smooth. If you want some chunks, blend only half the chowder. This gives a nice mix of creamy and hearty. Adding heavy cream or coconut milk at the end adds richness. Heat gently after blending to keep it creamy. For extra flavor, try adding some lime juice or zest. This brightens up the dish. You can also toss in fresh herbs like thyme or oregano. They add depth without overpowering the poblanos. For a smoky kick, add more smoked paprika or some chipotle in adobo sauce. Crumbled queso fresco will also boost the taste and texture. Don’t rush the roasting of the poblano peppers. Proper roasting brings out their full flavor. Overcooking the potatoes can make them mushy. Keep an eye on them as they simmer. Also, don’t skip the seasoning. Taste and adjust salt and pepper as needed. Lastly, avoid boiling the chowder after adding cream. This can cause it to separate. Pro Tips Roasting Poblano Peppers: For a deeper flavor, roast the poblano peppers until they are fully charred, which enhances their smokiness and richness. Texture Variations: If you prefer a chunkier chowder, blend only half of the mixture and leave the rest as is for a delightful contrast in texture. Dairy-Free Option: Substitute heavy cream with coconut milk for a creamy, dairy-free version that adds a subtle sweetness to the chowder. Fresh Garnishes: Always garnish with fresh cilantro and optional queso fresco just before serving to add vibrancy and an extra layer of flavor. {{image_4}} You can make your chowder heartier by adding proteins. For chicken, cook diced pieces in olive oil before adding the onions. If you like shrimp, toss them in during the last few minutes of cooking. They need only a few minutes to cook through. For a plant-based option, use firm tofu. Just cube it and add it with the corn and potatoes. You can adjust the heat level to fit your taste. If you prefer mild flavors, skip the smoked paprika. For a bit of warmth, add a pinch of cayenne pepper. If you love spice, try adding diced jalapeños or serrano peppers. Just remember to remove the seeds for less heat. Feel free to switch up the veggies based on the season. In summer, add fresh zucchini or bell peppers for a burst of color. In fall, you can mix in diced butternut squash. Each vegetable will bring its own flavor to the chowder, making it new and exciting every time you make it. To keep your creamy poblano corn chowder fresh, let it cool first. Place it in an airtight container. Make sure to seal it tightly. Store the chowder in the fridge. It will stay good for about 3 to 4 days. If you want to keep it longer, consider freezing it. When you’re ready to enjoy leftovers, reheat the chowder gently. Pour it into a pot over low heat. Stir it often to avoid sticking. You can add a splash of broth or cream if it seems thick. This will help bring back its creamy texture. Heat until it’s warmed through, but don’t let it boil. Freezing is a great option if you want to save some chowder. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as liquids expand when frozen. Label it with the date. When you want to eat it, move it to the fridge overnight to thaw. After that, reheat following the tips above for the best taste. Yes, you can make this chowder ahead of time. It tastes even better after the flavors meld. After cooking, let it cool completely. Store it in a sealed container in your fridge. This chowder will stay fresh for up to three days. Reheat it on the stove until warm, stirring gently. This chowder pairs well with several sides. I love serving it with crusty bread or warm tortillas. You can also add a fresh salad for a light touch. For extra flavor, top each bowl with crumbled queso fresco or fresh cilantro. These toppings make each bite special. The chowder stays good in the fridge for about three days. Make sure to store it in an airtight container. If you notice any changes in smell or color, it’s time to toss it. To keep it fresh, reheat only what you plan to eat. Enjoy it warm for a cozy meal! This blog post covers the key steps to make a creamy poblano corn chowder. You learned about the best ingredients and how to prepare them. We discussed tips to get that perfect creamy texture and avoid common mistakes. Various protein options and spice levels can enhance your chowder. Proper storage techniques ensure you enjoy leftovers at their best. Making this chowder at home is fun and rewarding. Enjoy experimenting with flavors and ingredients!

Creamy Poblano Corn Chowder

A rich and creamy chowder featuring roasted poblano peppers, fresh corn, and potatoes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 large poblano peppers, roasted and diced
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups fresh corn kernels (or frozen)
  • 3 medium potatoes, diced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut milk)
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • to taste fresh cilantro, chopped (for garnish)
  • optional crumbled queso fresco (for garnish)

Instructions
 

  • Begin by roasting the poblano peppers over an open flame or in a preheated oven at 450°F (230°C) for about 15-20 minutes, turning occasionally until the skins are charred. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the diced potatoes and corn kernels along with the roasted poblano peppers. Stir to combine.
  • Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer uncovered for 15-20 minutes until the potatoes are tender.
  • Use an immersion blender to puree the chowder until smooth, or blend portions in a blender for desired consistency.
  • Return the chowder to low heat and stir in the heavy cream and smoked paprika. Season with salt and pepper, and heat through for another 5 minutes.
  • Remove from heat and serve hot.

Notes

Serve with crusty bread for dipping.
Keyword chowder, corn, poblano, vegetarian