Roasted Poblano Corn Chowder

Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 392 Calories

Ingredients

• 1 cup milk
• salt to taste
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• ½ onion, chopped
• 1 teaspoon ground cumin
• 1 (14.75 ounce) can creamed corn
• 2 tablespoons olive oil, divided
• ¼ cup finely chopped cilantro
• 3 potatoes, peeled and cut into small cubes, or more to taste
• 4 poblano peppers, halved and seeded, or more to taste
• 3 ears fresh corn, shucked, or more to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.

Step 3

Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.

Step 4

Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.

Step 5

Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.

Step 6

Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.

Step 7

Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.

Step 8

Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.