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Donna R. Luis

Charred Poblano Corn Chowder

A creamy, hearty corn chowder layered with charred poblano peppers, potatoes, bacon, vegetables, Mexican-inspired spices, heavy cream, corn, and melted cheese. Fresh garnishes add brightness to the rich, smoky soup.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 people
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chowder
  • 4 poblano peppers
  • 7 slices bacon sliced into 1/2-inch pieces
  • 1 –2 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 1 stalk celery diced
  • 1 small red bell pepper seeded and diced
  • 5 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 1 1/2 pounds Yukon gold potatoes cleaned, peeled, and diced into 1/2-inch pieces
  • 6 cups reduced-sodium chicken broth
  • 1 bay leaf dried or fresh
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried Mexican oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups heavy cream
  • 15- ounce can whole-kernel corn drained well
  • 1 1/2 cups shredded Mexican blend cheese
Garnishes
  • Minced fresh cilantro
  • Sliced green onions
  • Lime slices
  • Crumbled bacon
  • Sprinkle of black pepper

Equipment

  • Large baking sheet
  • Aluminum foil
  • Tongs
  • Heat-resistant gloves
  • Large Dutch oven or stock pot
  • Slotted spoon
  • Paper towels
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Wooden spoon or heat-resistant spatula

Method
 

  1. Char the Poblano Peppers: Turn the broiler to HIGH and position the oven rack about 7–8 inches from the top of the oven.
  2. Prepare the Peppers for Broiling: Line a baking sheet with foil and arrange the poblano peppers on it.
  3. Broil the First Side: Place the baking sheet under the broiler and cook the peppers for 7–10 minutes, until the skins are blackened and/or blistered.
  4. Turn the Peppers: Use tongs to carefully turn the poblano peppers over, then broil for another 5 minutes, or until the second side is also blackened and/or blistered.
  5. Steam the Peppers: Remove the peppers from the oven, loosely cover them with additional foil, and let them sit for about 10 minutes.
  6. Peel and Dice the Peppers: Using gloved hands or the back of a spoon, peel away the blackened skins, remove the stem ends, and remove as many seeds as desired before dicing the peppers and setting them aside.
  7. Cook the Bacon: Heat a large Dutch oven or stock pot over MED heat, then add the sliced bacon once the pot is hot and cook until the pieces are crispy and brown.
  8. Reserve the Bacon: Remove the cooked bacon with a slotted spoon and place it on a paper towel-lined plate, leaving the rendered bacon drippings in the pot.
  9. Soften the Vegetables: Add 1–2 tablespoons of butter to the bacon drippings, then add the diced onion, red bell pepper, and celery; cook for about 5–8 minutes, stirring occasionally, until the vegetables are softened and slightly golden.
  10. Add the Garlic: Stir in the minced garlic and cook for about 30 seconds, or until fragrant.
  11. Build the Flour Base: Sprinkle the flour over the vegetables and stir thoroughly to combine; cook for 1–2 minutes, stirring often.
  12. Add the Potatoes and Broth: Stir in the diced potatoes, chicken broth, and bay leaf until well combined.
  13. Bring the Chowder to a Boil: Increase the heat to MED HIGH and bring the mixture to a boil.
  14. Simmer the Potatoes: Once boiling, reduce the heat to MED/MED LOW to maintain a heavy simmer, then cook for about 15–17 minutes, until the potatoes are fork tender.
  15. Remove the Bay Leaf: Take out the bay leaf before adding the remaining seasonings and creamy ingredients.
  16. Season the Chowder: Stir in the kosher salt, ground cumin, ground coriander, black pepper, dried Mexican oregano, chili powder, and cayenne pepper.
  17. Add the Creamy Ingredients: Stir in the heavy cream, diced roasted poblano peppers, drained corn, and shredded Mexican blend cheese.
  18. Melt the Cheese: Simmer the chowder for a few minutes, until the cheese has melted and everything is warmed through.
  19. Add the Bacon: Stir about half of the reserved cooked bacon into the chowder, keeping the remaining half for garnish.
  20. Adjust the Seasoning: Taste the chowder and adjust the seasoning if needed.
  21. Garnish and Serve: Ladle the hot chowder into serving bowls and finish with the reserved crumbled bacon, minced cilantro, sliced green onions, lime slices, and a sprinkle of black pepper.

Notes

  • Char the poblano peppers until the skins are visibly blackened and blistered, as this creates the smoky flavor that defines the chowder.
  • Covering the roasted peppers with foil for about 10 minutes makes the blackened skins easier to remove.
  • Remove as many poblano seeds as desired after peeling, depending on how much pepper flavor you prefer.
  • Reserve the bacon drippings in the pot because they form part of the flavorful base for the vegetables.
  • Cut the potatoes into 1/2-inch pieces so they cook evenly during the simmering stage.
  • The potatoes are ready when they can be easily pierced with a fork.
  • Remove the bay leaf before adding the cream, roasted poblanos, corn, and cheese.
  • Add only half of the cooked bacon to the chowder and reserve the remainder for topping.
  • Taste the finished chowder before serving and adjust the seasoning if needed.