This creamy, vegetarian-friendly Poblano Corn Chowder has just the right amount of spice.
When most people think about chowder, they probably assume that it’s going to include clams or some other type of seafood. But there are plenty of ways to make a pot of chowder without any seafood or meat. After all, vegetarians deserve to enjoy a creamy and hearty bowl of chowder every now and then too. For vegetarians who like chowder — or just for chowder lovers who don’t mind a little bit of spice — this recipe for poblano corn chowder is definitely worth trying. In fact, I bet you’ll end up making it more than once.
Naturally, the key ingredient to this chowder is the poblano peppers. Compared to jalapeños and other types of peppers, poblanos are on the mild side, so they give this chowder a little bit of spice without overpowering everything else that makes it great. That little bit of spice gives the chowder a Southwest feel while also blending nicely with the sweetness of the corn and texture of the potatoes. Of course, there are also various seasonings in the chowder as well to give it a rich flavor. Finally, when the cream and cheese are added, the broth becomes thick and creamy, giving it all of the qualities of a great bowl of chowder.
Is Poblano Corn Chowder Healthy?
With so many vegetables and natural ingredients, poblano corn chowder has a wholesome nutritional profile. The peppers, in particular, are high in vitamin A, vitamin C, fiber, and a host of other nutrients. The potatoes, corn, and other vegetables in the chowder also provide vitamins and minerals to help make this chowder part of a balanced diet. However, the cheese and heavy cream do make this one high in fat and cholesterol. That being said, there is a lot to like about poblano corn chowder from a health perspective.
Make The Chowder Just Spicy Enough
The level of spiciness of poblano corn chowder can be adjusted to fit your preference. As mentioned, poblano is mild compared to other types of peppers. If you want to ensure a mild level of spice, make sure the seeds and veins of the poblanos are removed. Of course, if you want a spicier chowder, keep the seeds and veins. You can also add a few red pepper flakes or even add a diced jalapeño to the chowder if you want it to be extra spicy. Just keep in mind that poblano corn chowder is best when it has a little spice that blends well with the other flavors.
How to make ahead and store
Leftover poblano corn chowder should be allowed to cool and then be stored in an airtight container. In the fridge, the chowder will stay good for 3-5 days.
Serving Suggestions
I always find it nice to have some bread on the side with poblano corn chowder. Obviously, a simple baguette could work. But you also might want to consider making Sweet Vegan Cornbread With Applesauce. I would also recommend a side salad, although you may want to find a salad that complements the chowder. I suggest a Corn Salad or perhaps a Butternut Squash Salad. Also, if you want to keep the meal vegetarian-friendly, coleslaw can work instead of a salad. I suggest Apple Coleslaw for a milder option and Jalapeño Coleslaw if you prefer something with a little more spice.
Ingredients
- 6 medium-large poblano peppers
- 2 tablespoons unsalted butter
- 1 large onion diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 pound Yukon gold potatoes diced
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon kosher salt plus more to taste
- 1 1/4 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 4 cups corn kernels
- 1 cup heavy cream
- 3/4 cup shredded cheddar cheese
- Fresh chopped cilantro for garnish
Instructions
- Broil poblano peppers until blackened, about 5 minutes per side, then let them rest for 5 minutes in a covered bowl to steam.
- Peel the skins off the cooled poblanos, remove the seeds, and dice (you can submerge them in water to make it easier to remove the seeds).
- In a large pot, melt butter and sauté onions, celery, and garlic until softened.
- Add potatoes, broth, bay leaves, salt, cumin, oregano, and pepper. Bring to a simmer until potatoes are tender, about 10-15 minutes.
- Stir in corn and diced poblanos, cook until corn is tender.
- Remove bay leaves and then remove about 3 cups of chowder from the pot. Blend until smooth, then return to the pot.
- Add cream and heat through without boiling. Add more salt and adjust seasonings as needed. Mix in cheese and stir until just melted.
- Garnish with fresh cilantro and additional cheese if desired, and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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