Poblano Corn Chowder

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!

• POBLANO PEPPERS –  Compared to jalapeno peppers, poblano peppers are much larger in size and they are significantly less spicy. Poblano peppers are rich in vitamins A and C, carotenoids, and capsaicin which helps to fight inflammation in the body. The antioxidants in these peppers help to fight free radicals in the body which may help to fight diseases like cancer.

• ORGANIC CORN – I say organic corn because any corn products that you purchase should always be organic to avoid genetically modified corn with decreased nutrients and increased toxic pesticides. Feel free to use organic frozen corn, but I recommend fresh corn! The fiber in corn helps you to stay full longer, while corn itself contains vitamins like B6 and folate.

• ONION – Onions contain a few compounds that have been reported to have a wide range of health benefits which include potential anticarcinogenic properties, antithrombotic activity, antiasthmatic properties, and antibiotic effects.

• GARLIC – Garlic is known for its strong antioxidants and potential antiviral properties.

• POTATOES – The major nutrients in potatoes are vitamin C, B6, and potassium, all of which help to keep our vital systems running smoothly. A lot of the nutrients in potatoes are held in their skin, and we peel the potatoes in this recipe. But you will still benefit from some of the nutrients, and potatoes are a healthier whole-food alternative to other soup thickeners like cornstarch.

• CILANTRO – Cilantro contains the antioxidants beta-carotene and lutein which help to fight disease-causing free radicals in the body. Research has found that carotenoids can reduce the likelihood of developing certain conditions such as eye disease and specific cancers.

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.

• OVER AN OPEN FLAME – If you have a grill, a bonfire, or a gas stove, you can roast your poblano peppers directly over the flame. You can use wooden skewers that were previously soaked in water, or metal tongs to hold the pepper over the flame until it blisters.

• UNDER THE BROILER – In this recipe, I choose to place the peppers under the broiler. Since we have to roast the corn at the same time, I find this option to be easier and less time-consuming.

How To Make Roasted Poblano Corn Chowder

• Make sure to scroll down to the recipe card for the full list of ingredients and instructions!

1. Preheat- Preheat the oven broiler to 500 degrees F and place the oven rack directly under it.
2. 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)
3. 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.
4. 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.
5. When the poblanos and corn are done, take them out of the oven and take about half of the corn and set it aside.  
6. 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.
7. Add half and half – Remove from heat and stir in half and half.  Using a hand blender, blend the chowder until smooth. 
8. 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.  
9. Salt – Taste for salt and salt as needed.
10. 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

• To Store – Store leftover corn poblano chowder in an airtight container in the refrigerator for up to 5 days. I always recommend using glass storage containers. to prevent plastics from leaching into your food.

• To Freeze – Similarly, freeze the leftover chowder in an airtight container in the freezer for up to 3 months.

• To Reheat – I recommend placing the frozen chowder container in a baking dish filled with warm water until it easily separates from the container that it was frozen in. Place the block of soup into a microwave-safe bowl, and microwave in 2-minute intervals, breaking it up with a spoon, until it is the desired temperature.

63 Oz 4 Piece (2 containers + 2 Lids) Large Glass Food Storage Containers – BPA Free & Leak Proof – Microwave, Oven Safe

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!

• Greek Lemon Soup With Chickpeas

• Pumpkin Clam Chowder

• No Cream Asparagus Soup

• Creamy Yellow Squash Soup

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