Poblano Corn Chowder (Print Version)
# Ingredients:
→ For roasting the peppers
01 -
6 poblano peppers, large-sized
→ Soup base ingredients
02 -
8 bacon slices, chopped into ½-inch bits
03 -
1 tbsp vegetable or canola oil (use only if necessary)
04 -
2 tbsp butter
05 -
1 big onion, diced
06 -
6 garlic cloves, minced
07 -
8 tbsp plain flour
08 -
6 cups chicken stock
→ Veggies and finishing touches
09 -
1½ pounds Yukon Gold potatoes, cubed into ½-inch pieces, scrubbed clean
10 -
One 12-ounce bag frozen corn, thaw under hot water
11 -
1 cup thick heavy cream
12 -
2 cups Gouda cheese, shredded (about 8 ounces)
13 -
Salt and ground black pepper, adjust as per your taste
→ Optional toppings
14 -
Fresh cilantro, diced
15 -
Avocado chunks
16 -
Lime slices
# Instructions:
01 -
Shift the oven rack to sit 8 inches under the broiler. Cover a baking tray with foil and set the poblano peppers on it. Turn the broiler on high and roast the peppers until the tops turn black, about 8-10 minutes. Flip them and char the other side for 5-6 minutes more. After roasting, cover the peppers with another tray or more foil to steam them for about 10-15 minutes. Once cool, peel off the skin, discard the stems and seeds, and chop them roughly. Keep aside.
02 -
Pop the bacon pieces into a large pot or Dutch oven over medium heat. Cook till crispy, then remove with a slotted spoon and place on a plate lined with paper towels. Leave the bacon grease in the pot.
03 -
If needed, splash some canola oil into the bacon grease and add butter. Toss in chopped onions and lower the heat to medium-low. Let them cook for 7-8 minutes till soft. Then, mix in the garlic and let it cook for a few seconds, just until it smells good.
04 -
Sprinkle the flour into the pot and stir constantly for 2 minutes. This gets rid of the raw taste and sets up the mix to thicken the soup later.
05 -
Gradually pour the chicken stock into the pot, stirring all the time to keep lumps away. Drop in the potato chunks and bring everything to a boil. Then turn the heat down and let it gently simmer for 15-18 minutes till the potatoes soften.
06 -
Add the chopped roasted peppers, thawed corn, and heavy cream to the pot. Let it gently simmer again.
07 -
Toss the Gouda cheese in bit by bit, stirring till each part melts before adding more. Keep the pot on low heat to prevent it from separating.
08 -
Stir in half the bacon bits, reserving the rest for garnish. Add salt and black pepper little by little and taste as you go.
09 -
Pour the chowder into bowls and top with the reserved crispy bacon. Kick it up a notch by adding fresh cilantro, avocado chunks, or lime wedges.
# Notes:
01 -
To give it a bolder Southwest vibe, throw in 1 teaspoon of cumin, chili powder, or 2 teaspoons of taco seasonings.
02 -
If pork isn't your thing, swap it out for turkey bacon, beef bacon, or plant-based options.
03 -
Monterey Jack or cheddar cheese works great if Gouda isn't appealing.
04 -
Make-ahead friendly! Cook and cool the soup 1-2 days in advance, then reheat on low before serving.
05 -
Freezes up to 3 months without issue. Defrost in the fridge and reheat gently while stirring every so often.