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Weeknight • Soups

Smoky Poblano and Corn Chowder

A creamy, velvety corn chowder spiked with roasted poblano peppers, crispy bacon, and sharp cheddar.

Prep
15 min
Cook
30 min
Servings
6
Level
Weeknight
Smoky Poblano and Corn Chowder

Sweet corn and smoky poblano peppers team up in this comforting chowder that feels luxurious without being overly heavy. Finished with crisp bacon crumbles and a squeeze of lime, it is pure sunshine in a bowl.

Ingredients

Yield: 6 servings

Main

  • 6 slices thick-cut bacon, chopped
  • 2 medium poblano peppers, seeded and diced
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 4 cups sweet corn kernels (fresh or frozen)
  • 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 cup half-and-half or heavy cream
  • 1 cup shredded sharp white cheddar cheese
  • 1/2 tsp smoked paprika
  • Salt and cracked black pepper to taste
  • Lime wedges and chopped scallions for serving

Preparation

  1. Step 1

    In a large soup pot, cook chopped bacon over medium heat until crispy, about 7 minutes. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon drippings in the pot.

  2. Step 2

    Add diced poblano peppers, onion, and celery to the pot. Sauté in the bacon fat over medium heat for 6 to 8 minutes until vegetables are tender. Stir in garlic and smoked paprika; cook for 1 minute.

  3. Step 3

    Sprinkle flour over the vegetables, stirring constantly for 1 minute. Slowly whisk in the broth until smooth.

  4. Step 4

    Add cubed potatoes and corn kernels. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, or until potatoes are fork-tender.

  5. Step 5

    Use an immersion blender to pulse the chowder 3 or 4 times to thicken, keeping plenty of potato and corn chunks intact.

  6. Step 6

    Stir in half-and-half and shredded cheddar cheese until melted and creamy. Season with salt and pepper. Ladle into bowls and crown with reserved crispy bacon and fresh scallions.

Tips

  • Poblanos offer mild, smoky depth without overwhelming heat, making this family-friendly.
  • Frozen sweet corn works just as well as fresh ears in this recipe.

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