Poblano Corn Chowder Recipe
Make Poblano Corn Chowder Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chowder
Garnish
Method
Chowder
- 1
Roast the poblanos
Place the whole poblanos directly over a gas flame or under a hot broiler. Turn every 2–3 minutes until skins are evenly blackened and blistered (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid; steam 10 minutes to loosen skins. Peel, seed, and finely chop the flesh. Set aside.
- 2
Prep and sweat aromatics
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil and butter over medium heat until butter foams and subsides. Add the diced onion and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- 3
Build the base
Stir in the chopped roasted poblano, diced potatoes, and 2 cups of the corn kernels (measure from the total). Add the smoked paprika, ground cumin, bay leaf, kosher salt, and black pepper. Stir to combine and cook 1–2 minutes to toast the spices.
- 4
Simmer until tender
Pour in the chicken or vegetable broth, bring to a gentle boil, then reduce heat to a simmer. Partially cover and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.
- 5
Adjust texture (optional blending)
For a thicker chowder with some body, remove 1 to 1 1/2 cups of the solids and broth into a bowl and roughly mash with a potato masher, or pulse half the pot with an immersion blender for 10–15 seconds to break up some potatoes/corn. Return mashed portion to the pot and stir to incorporate. This creates a creamy texture without full puréeing.
- 6
Thicken and finish
Whisk the cornstarch with the cold water to make a slurry. Stir the slurry into the simmering chowder and cook 2–3 minutes until the broth begins to thicken. Reduce heat to low and stir in the heavy cream. Heat gently (do not boil) for 2 minutes to warm through. Taste and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaf.
Garnish
- 7
- 8
Finish toppings
If using the extra corn kernels, warm them quickly in a skillet with a pat of butter and a pinch of salt. Spoon chowder into bowls and top each bowl with a sprinkle of crumbled queso fresco, chopped cilantro, warmed extra corn (if using), and a handful of tortilla strips or chips. Serve with lime wedges to squeeze over the chowder.
