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Roasted Poblano Corn Chowder

Two popular Southwestern ingredients star in this chowder—chili peppers and corn. Roasting chili peppers brings out their flavor, mellows their heat and allows for easy removal of the skin. Poblanos are a popular, mild green chili pepper used in cooking; others like the Anaheim chili pepper also can be used. Add salad and bread to make this a full meal.

Recipe Servings: 6

Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour 10 minutes
Gluten Free
Dairy Free


  • 5–6 large poblano green chilies (substitute canned chopped green chilies, about 1–1½ cups, depending how hot the chilies are)


    For Chilies:
  1. Place the chili peppers directly onto flame of gas stove or use grill pan. If roasting in oven, place chilies in single layer on baking sheet under broiler for 3–5 minutes.
  2. Place blackened roasted chilies in a bowl, cover and allow to steam.
  3. When chilies are cool, use fingers or damp paper towel to remove skins.
  4. Cut the chilies open, remove seeds and discard stem and inside veins.
  5. Roughly chop chilies and set aside.
  6. For Chowder:
  7. Melt butter in heavy bottomed pot on medium-high heat.
  8. Add onion and celery and stir to coat in butter. Cook 8–10 minutes.
  9. Lower heat to medium and continue cooking until vegetables are softened and begin to brown.
  10. Cut kernels off corn cobs (if using fresh corn) while vegetables cook. Set aside.
  11. Add garlic to cooking vegetables and cook 1 minute.
  12. Add the potatoes to pot along with bay leaves, cumin, oregano, and salt.
  13. Decrease the heat and simmer for 8–10 minutes.
  14. Add the corn to pot and simmer 4–5 minutes.
  15. Add the chopped chilies to pot.
  16. Remove bay leaves and stir in cream.
  17. Add black pepper. If a thicker chowder is desired, use immersion blender or blender to puree one third of the soup.
  18. Serve sprinkled with fresh lime juice and serve with lime slices.

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