Creamy Poblano Corn Chowder with Potatoes
Creamy Poblano Corn Chowder with Potatoes is a soul-warming dish that blends sweet corn and smoky roasted poblanos into a rich, velvety soup. Perfect for chilly evenings, this chowder is not only easy to make but also visually stunning, making it an ideal choice for family dinners or elegant gatherings. With each spoonful, experience a delightful balance of flavors and textures that will keep you coming back for more.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium poblano peppers
- 1 cup fresh corn (or 1 cup frozen corn)
- 2 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (or heavy cream)
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions
- Preheat your oven to 425°F (220°C). Roast poblano peppers on a baking sheet for about 20 minutes until the skins blister.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic until translucent.
- Add diced potatoes and corn; stir to combine. Pour in vegetable broth and bring to a gentle simmer.
- Once cooled, peel and chop roasted poblanos, then add to the pot along with coconut milk or heavy cream. Stir well.
- Simmer gently for 15 minutes until potatoes are tender. Season with salt, pepper, or smoked paprika as desired.
- Serve hot, garnished with fresh cilantro if using.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For added depth, blend part of the chowder after cooking for a creamy texture without heavy cream. Feel free to substitute potatoes with sweet potatoes or add cooked chicken for extra protein. Add lime juice at the end for a bright flavor boost.