This Creamy Poblano Corn Chowder is a delicious twist on simple corn chowder. It features poblano peppers, lime juice, and cotija cheese. Its creamy, hearty texture will carry you from late summer into the colder seasons.
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Adding poblano peppers, lime juice, and cotija cheese to this creamy corn chowder brings bold and vibrant Mexican flavors to the soup. It's the perfect comfort food for those chilly fall and winter nights.
If you're looking for soup recipes perfect for cold weather, check out my Slow Cooker Creamy Chicken Tortilla Soup, Copycat Panera Autumn Squash Soup, and Crockpot Taco Soup.
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Ingredients & Substitutions
- Poblano Pepper – These mild peppers are the star of the show, adding a subtle flavor without heat.
- Frozen Corn – I like frozen corn because it stays crisp and adds great texture to the chowder. Avoid using canned corn, as it tends to become mushy. Fresh corn would make a great substitute!
- Yukon Gold Potatoes - These potatoes are perfect for chowder because they don’t need to be peeled, which saves time. If you use russet potatoes, make sure to peel them first.
- Onion & Red Bell Pepper- These veggies bring sweetness and flavor to the soup, complementing the poblanos beautifully.
- All Purpose Flour – Helps thicken the soup. If you need a gluten-free option, use the same amount of cornstarch as an alternative.
- Butter- Adds richness, you can use olive oil or any nutrual oil if you don't have butter.
- Garlic Clove- If you don’t have fresh garlic cloves, you can use ½ teaspoon of garlic powder as a substitute.
- Chicken Broth – Adds flavor to the soup. You can substitute with vegetable broth to make the recipe vegetarian.
- Heavy Cream- This gives the soup its creamy texture. You can alos use sour cream or even coconut milk for a different twist.
- Cotija Cheese – A great topping that adds a salty, tangy flavor. If you can’t find it, feta cheese works as a substitute. Feta cheese is a little more tangy and salty but is easier to find.
- Lime Juice – Optional, but it adds a refreshing zing at the end that I really like!
- Cilantro – Feel free to leave out fresh cilantro if you’re not a fan.
Full ingredient list with quantities in the recipe card below
How to Make Poblano Corn Chowder
Step 1 | Cook the Veggies
In a large pot over medium-high heat, melt the butter. Add the onion, poblano peppers, red bell pepper, and garlic. Cook, stirring occasionally, until the onion and peppers soften, about 6-7 minutes.
Step 2 | Thicken the Base
Sprinkle the flour over the veggies and stir to coat evenly.
Step 3 | Simmer
Add the chicken broth, diced potatoes, frozen corn, and salt. Turn the heat to high and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook for about 15 minutes or until the potatoes are tender.
Step 4 | Blend
Transfer 2 cups of the soup to a blender and allow it to cool slightly before blending*. Purée until smooth, then stir the puréed soup back into the pot. Add the heavy cream and lime juice and stir to combine.
Step 5 | Serve
Ladle the soup into bowls and top with crumbled cotija cheese, minced cilantro, and a squeeze of lime juice.
Tips & Notes
Blending Tip: When blending hot soup, be sure to let it cool slightly and only fill the blender about a quarter full to prevent splattering. Leave the lid slightly ajar to allow steam to escape, and use a towel to hold the lid in place for extra security.
Immersion Blender: If you have an immersion blender, you can blend the soup directly in the pot for a smoother, mess-free option.
Variations
- Spicy Kick: For more heat, add a diced jalapeño when cooking the poblanos and bell peppers. You can also top the soup with a sprinkle of red pepper flakes or a dash of hot sauce.
- Tortilla Topping: Add some crunch by topping the soup with tortilla chips or strips. They add texture and pair perfectly with the creamy chowder.
- Vegetarian: Use vegetable broth instead of chicken broth, and swap the heavy cream for coconut milk or a dairy-free cream alternative.
Common Questions
The poblano peppers don’t give the soup any spice, but if you have some heat, add some jalapeños.
Yes, this Poblano Corn Chowder freezes well. Just be sure to let it cool completely before transferring to an airtight container.
For a thicker soup, you can purée more of the chowder or add a bit more flour or cornstarch to the base while cooking.
Add ½ to 1 cup more of broth to your soup.
This Poblano Corn Chowder will keep well in the fridge for up to 4 days. Just make sure to store it in a sealed container.
What to Serve With Corn Poblano Chowder
- Cornbread: The buttery texture of cornbread pairs perfectly with the creamy chowder. You can dip them right into the soup or enjoy them on the side.
- Green Salad: A fresh green salad with a light vinaigrette balances the richness of the chowder. Try a simple mix of greens, cherry tomatoes, cucumbers, and a zesty lime dressing.
- Bacon and Brie Grilled Cheese: A classic comfort food pairing, this grilled cheese has creamy brie, sharp cheddar cheese, savory bacon, and perfectly toasted sourdough bread.
- Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the chowder. Sourdough or a French baguette are great options to soak up all that delicious broth.
Have you tried this recipe yet? I'd love to see how it turned out! Tag @MeganVsKitchen on Instagram, and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Poblano Corn Chowder
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion finely chopped
- 2 medium poblano peppers seeded, stemmed, and finely chopped
- 1 red bell pepper finely chopped
- 2 garlic cloves minced
- 3 tablespoons flour
- 5 cups chicken broth
- 1 pound Yukon gold potatoes cut into small bite sized pieces
- 2 12-oz bags frozen corn
- 1 teaspoon salt
- 1 cup heavy cream
- Juice of ½ lime
- ½ cup crumbled cotija cheese
- cilantro for garnish
Instructions
- In a large pot over medium-high heat, melt the butter. Add the onion, poblano peppers, red bell pepper, and garlic. Cook, stirring occasionally, until the onion and peppers soften, about 6-7 minutes.
- Sprinkle the flour over the veggies and stir to coat evenly.
- Add the chicken broth, diced potatoes, frozen corn, and salt. Turn the heat to high and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook for about 15 minutes or until the potatoes are tender.
- Transfer 2 cups of the soup to a blender and allow it to cool slightly before blending*. Purée until smooth, then stir the puréed soup back into the pot.
- Mix in the heavy cream and lime juice and stir to combine.
- Ladle the soup into bowls and top with crumbled cotija cheese, and cilantro.
Notes
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