Spice up soup night with this smoky, creamy, earthy Roasted Poblano Corn Chowder floating with tender chunks of potatoes and vegetables. It will warm the soul and make your taste buds dance!

Soup might possibly be my love language and favorite food group. It can be 98 degrees with 100% humidity in August and I will still crave it. From hearty Lentil Sausage Soup with Kale to this smoky spin on potato soup, I love it all. Filled with pillowy soft chunks of potatoes, the sweet pop of corn, and smoky grilled poblanos, this creamy soup will have you diving in for seconds.
Why You’ll Love This Recipe

- Make Ahead – The flavors of this creamy poblano corn soup are delicious the first day but deepen and develop even more after it’s refrigerated. It’s a great dish to meal prep with.
- Quick Cooking – Unlike some soups that take longer to cook such as roasted poblano beef stew, this poblano potato soup comes together pretty quickly in less than an hour.
- Balance of Flavors – The corn in this recipe adds natural sweetness along with the carrots and red pepper that balances the slight earthy heat of the poblanos. Like it spicy? Add a jalapeno to the vegetables.
- Texture – Pureeing some of the corn with milk or cream naturally thickens the soup and gives the broth a creamy texture without having to make a roux.
Ingredients

- Chiles – Poblanos are the star of this poblano potato corn soup with a roasted red bell pepper adding sweetness and a jalapeno adding a little kick.
- Vegetables – Corn is used in two ways in this soup, both pureed to make it creamy, and also left whole. If fresh corn is in season go for that and char it with the peppers on the grill. If not frozen corn works great. The classic mirepoix of onions, carrots, and celery make up the base of vegetables. Red potatoes make this hearty with their creamy texture that holds up well in soup.
- Spices – Chili powder, Mexican oregano, and cumin make the broth extra flavorful.
- Flavor Accents – Lime juice wakes up the roasted poblano corn chowder and adds brightness while cilantro adds herbaceous freshness.
How to Make Roasted Poblano Corn Chowder
- Char your peppers. Prepare your grill for direct grilling. Place the poblanos and red bell pepper on the hot grates. Rotating every couple of minutes allowing the skin to blister and char. Remove from the grill and place in a ziptop bag, allowing the peppers to steam and cool. Once cooled brush off the skin, remove the seeds, and chop.


- Sauté the mirepoix. Heat a large Dutch oven over medium heat and add the olive oil. Add the onions, celery, jalapeno, and carrots along with salt, cumin, Mexican oregano, and chili powder. Stir often, allowing the vegetables to sauté until the onions are translucent and the carrots and celery are becoming tender, about five minutes. Add the garlic and let cook for 60 seconds.
- Bring the soup to a simmer and cover. Next add your diced poblanos, red bell pepper, and potatoes. Stir to combine. Add the broth and bay leaves and bring the soup to a boil. Turn the heat to medium low and cover it, allowing it to cook until the potatoes are tender.
- Puree the corn. Add three cups of corn and one cup of milk, half and half, or heavy cream to a blender or food processor. Blend until smooth, about 4560 seconds.



- Add the corn. Add the pureed corn mixture to the soup along with the corn kernels and stir to combine. Let the soup cook another ten minutes uncovered.
- Finish with a squeeze of lime. Stir in the lime juice and cilantro. Taste for seasoning.
Variations

- If fresh corn is in season char the corn on the grill along with the peppers.
- This recipe can be made vegetarian by replacing the chicken broth with vegetable broth.
- Make this roasted poblano corn chowder extra hearty by adding bacon.
- Replace the poblanos in this poblano potato soup with Hatch chiles or Anaheim chiles.
- This creamy poblano corn soup can be made vegan by using plant based cream or milk.
- Make this chowder extra smoky and add a chipotle in adobo.
Topping Ideas

- Avocado slices
- Cilantro
- Scallions
- Jalapeno slices
- Fried tortilla strips
- Sour cream
- Cotija or queso fresco
- Pepper jack cheese
- Crumbled corn bread
Storage
- Roasted poblano corn chowder can be stored in an airtight container in the refrigerator for up to five days.
- This poblano potato corn soup is perfect for freezing. Allow it to cool completely and then place it in either freezer safe bags or containers. It will last for up to three months. To defrost take it out and allow it to defrost in the refrigerator overnight. To reheat it add it to a pot on medium heat, stirring until warmed through.
Tips From the Beach

- If fresh corn is in season char it on the grill along with the peppers.
- For a thicker chowder puree an extra cup of corn.
- Red potatoes or Yukon gold potatoes work best for not just this recipe but soup recipes where you want the potatoes to hold their shape. Russet potatoes are starchier and tend to fall apart more.
Is roasted poblano corn chowder spicy?
No, this soup only has a mild heat. If you want it spicier leave the seeds in your jalapeno or add an additional jalapeno. The corn and milk balance out the mild heat from the chiles.
Roasted Poblano Corn Chowder
Spice up soup night with this smoky, creamy, earthy Roasted Poblano Corn Chowder floating with tender chunks of potatoes and vegetables. It will warm the soul and make your taste buds dance!
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 4 poblanos
- 1 red bell pepper
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 celery stalks, chopped
- 2 carrots, sliced
- 1 jalapeno, diced, remove seeds for less heat if desired
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 2–3 bay leaves
- 5–6 red potatoes, cubed into 1/2” cubes
- 64 ounces chicken broth
- 4 cups frozen corn, defrosted
- 1 cup whole milk, heavy cream, or half and half
- Juice of 1/2 lime
- 1/3 cup cilantro, chopped, plus additional for serving
Instructions
- Heat your grill for direct grilling. Place the poblanos and red bell pepper on the hot grates. Allow each side to grill for 1-2 minutes, rotating until all sides are charred and the skin is blistered. Place the peppers in a zip top bag and allow them to steam and cool. Remove the skin and seeds, and then chop the peppers.
- Heat a large Dutch oven over medium heat. Add the olive oil. Add your onions, celery, carrots, and jalapeno along with the salt, chili powder, cumin, and Mexican oregano. Stir occasionally until the onions are translucent and the vegetables are becoming tender, about 5 minutes.
- Add the garlic and stir for 60 seconds.
- Add the chopped poblanos, red bell pepper, potatoes, and bay leaves. Pour in the broth and stir. Let the soup come to a boil and then cover it with a lid and turn the heat to medium-low. Allow it to cook until the potatoes are tender, about 45 minutes.
- Place two cups of the corn and the milk/cream into a blender or food processor. Blend until smooth, 45-60 seconds.
- Pour the pureed corn into the soup and add the corn kernels. Stir to combine.
- Allow the soup to cook for an additional 10 minutes until warmed through.
- Add the lime juice and cilantro. Taste for seasoning.
Notes
- For a thicker soup puree an additional cup of corn.
- If fresh corn is in season char it on the grill along with the peppers.
- You can also char the peppers under the broiler or on a gas stove.