This creamy poblano corn chowder recipe is surprisingly bright, with hints of tangy lime, a slight spiciness from the poblanos, and a rich creaminess from the feta cheese. We keep it super healthy by using almost all whole foods, and the entire recipe comes together in a little over half an hour! And make sure to check out the video on how to make it above the recipe card!
As the air starts to cool down and the leaves begin to make their yearly change, I also make the transition from cool seasonal salads to warm autumn chowders like this Poblano Corn Chowder recipe.
It’s healthier than many traditional corn chowder recipes because we use potatoes to thicken the soup and we omit the bacon grease (though if you want to use bacon grease, by all means, do it!).
Because of the bright acidity that is contributed by the lime juice and the feta cheese, this creamy soup makes a great transition meal from summer to fall. But truly, it really is the ultimate comfort food, so feel free to enjoy it year round!
I like to top this creamy corn chowder recipe with extra corn, green onion, cilantro, and feta cheese.
Health Benefits of the Ingredients
Since this is a healthy corn chowder recipe, let’s learn about some of the amazing health benefits of these delicious ingredients!
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How To Roast Poblano Peppers
Poblano peppers actually roast very well under the oven broiler. This versatile pepper is already smokey, and roasting it until it blisters gives it even more depth of flavor.
How To Make Roasted Poblano Corn Chowder
- Preheat- Preheat the oven broiler to 500 degrees F and place the oven rack directly under it.
- Carefully cut the corn off of the cob – I do this by placing a small bowl upside down in a larger bowl and holding the corn on top of the upside-down bowl while running a knife down the kernels. (see photos)
- Broil peppers and corn – Toss the poblano peppers in olive oil and place them skin-side up on a baking sheet. Toss the corn kernels in olive oil and salt, then spread them on the other side of the baking sheet. Broil for 10-15 minutes.
- Saute onions – Heat a large Dutch oven over medium-high heat. Add 1 tbsp of olive oil to the pot, then add the onions and saute.
- When the poblanos and corn are done, take them out of the oven and take about half of the corn and set it aside.
- Simmer potatoes in broth – Add the garlic to the onion pot before pouring in the broth, ½ tsp salt, cubed potatoes, and half of the baked corn. Bring to a vigorous simmer for 15-20 minutes until the potatoes are fork-tender.
- Add half and half – Remove from heat and stir in half and half. Using a hand blender, blend the chowder until smooth.
- Add poblanos, cilantro, lime – Chop the poblanos into small pieces and add them to the pot along with the leftover corn, fresh cilantro, and lime juice.
- Salt – Taste for salt and salt as needed.
- Top with feta, cilantro, green onion – Ladle the soup into bowls and evenly distribute the feta over the top. Sprinkle with extra cilantro, chopped green onion, and any leftover corn kernels. Serve with a crusty piece of sourdough bread and enjoy!
How To Store This Recipe
How To Make It Dairy-Free & Vegetarian
To make this a dairy-free corn chowder recipe, simply swap out the heavy cream for thick organic coconut cream. To make it vegetarian, substitute the chicken broth for vegetable broth.
And to make it vegan, do both of those things and omit the feta!
MORE Soup RECIPES THAT YOU WILL LOVE
If you like this poblano corn chowder recipe, then you will love these other delicious soup recipes!
Did you make this poblano pepper corn chowder? It would mean so much to me if you would rate it below the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
Poblano Corn Chowder
Ingredients
- 3 tsp plus 1 tbsp extra virgin olive oil, divided
- 2 poblano chilies, stemmed, halved lengthwise, and seeded (you can use more if you like!)
- 5 cups fresh corn kernels
- 2 small onions, peeled and chopped
- 2 garlic cloves, peeled and minced or pressed through a garlic presser
- 7 cups chicken broth (you can use vegetable broth to make it vegetarian!)
- 1 pound potatoes, peeled and chopped into 1/2 inch cubes
- 1/2 cup half and half
- 2 tbsp cilantro, minced, plus more for garnish
- 1 tbsp fresh squeezed lime juice
- 1 tsp table salt, divided, plus more to taste
- 1/2 cup feta cheese
- Optional: chopped scallions
- Optional: toasted sourdough bread
Instructions
- Preheat the oven broiler to 500 degrees F. Place the oven rack directly under the broiler.
- Carefully cut the corn off of the cob. I do this by placing a small bowl upside down in a larger bowl and holding the corn on top of the upside-down bowl while running a knife down the kernels. The kernels will fall into the larger bowl. (see blog post images)
- Toss the poblano peppers in 1 tsp of olive oil and place them skin-side up on a baking sheet. Toss the corn kernels in two tsp of olive oil and ½ tsp salt, then spread them on the other side of the baking sheet. Broil for 10-15 minutes until the peppers are blackened and the corn is beginning to brown.
- While the poblanos and corn are cooking, heat a large dutch oven over medium-high heat. Add 1 tbsp of olive oil to the pot, then the chopped onions. Saute until they begin to become translucent, about 6-8 minutes.
- When the poblanos and corn are done, take them out of the oven and take about half of the corn and set it aside.
- Add the garlic to the onion pot and stir for 60 seconds before pouring in the broth, ½ tsp salt, cubed potatoes, and half of the baked corn. Bring to a vigorous simmer for 15-20 minutes until the potatoes are fork tender.
- Remove from heat and stir in half and half. Using a hand blender, blend the chowder until smooth. If you want a few potatoes in the chowder just blend it a little less.
- Chop the poblanos into small pieces and add them to the pot along with the leftover corn, cilantro, and lime juice.
- At this point you will want to taste it for salt. The salinity of the broth that you use will determine how much salt is needed. In my case, I usually add at least ¾ tsp of table salt to the chowder, but start with 1/4 tsp and go up from there.
- Ladle the soup into bowls and evenly distribute the feta over the top. Sprinkle with extra cilantro, chopped green onion and any left over corn kernels. Serve with a crusty piece of sourdough bread and enjoy!
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