Name: Poblano Corn Chowder
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 6 large Poblano peppers; 1 tablespoon vegetable or canola oil; 1 pound thick cut bacon; 1 large onion; 2 red bell peppers; 6 cloves garlic; 1 1/2 pounds Yukon Gold potatoes, scrubbed; 2 tablespoons butter; 1 - 3 teaspoons chili powder or Aleppo pepper, to taste, depending on how spicy you want your chowder to be; 1 teaspoon ground cumin; Salt and ground black pepper, to taste; 1/2 cup all-purpose flour; 6 cups chicken broth or vegetable broth (I used Better Than Bouillon Vegetable Base mixed with water); 8 ounces cream cheese, cut into chunks; 12-ounces corn kernels (1 1/2 - 2 cups), freshly cut from the cob or frozen; 8 ounces (about 2 cups) shredded smoked Gouda cheese

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An exceptionally thick, smoky, poblano-forward corn chowder that's loaded with roasted peppers, potatoes and bacon, with cream cheese for richness and smoked Gouda that doubles down on the smoky flavor.

This is not corn chowder with a few poblano peppers thrown in for good measure. With six roasted poblanos, this thick, smoky chowder puts the peppers front and center. Add some sweet corn, red bell peppers, chunks of Yukon Gold potatoes, and an unapologetic amount of crispy bacon, and you have a main-course kind of soup that you can almost eat it with a fork.

Someone lifting a spoonful of poblano corn chowder from a bowl.

TL;DR

Sweet: corn, red bell peppers, onion

Smoke: charred poblanos, bacon, smoked Gouda

Heat: Aleppo pepper or chili powder

Rich and Savory: bacon fat, butter, cream cheese, Gouda

A bowl of poblano corn chowder next to a dutch oven that contains the rest of the soup.

There are a few things you need to know about this recipe right from the start. First of all, this chowder contains a lot of poblano flavor. The poblanos in this recipe aren't hanging out in the background. They are the main event.

Second, this isn't a starter soup. It's not something you serve before the main course. This IS the main course. This is a stick-to-your-ribs kind of soup that's so packed with bacon, potatoes, peppers, and corn you can almost eat it with a fork.

Third, this is not the kind of chowder you sip politely. The thick, rich broth is thanks to roux, cream cheese, and smoked Gouda. No puréeing necessary.

And finally,let's talk about all the built-in layers of smoke. Rich smoky flavor is coming from everywhere in this recipe: charred poblanos, bacon, smoked Gouda, and plenty of Aleppo pepper or chili powder.

This soup is dark and sultry, the kind of thing that draws you in with the smell of roasting peppers and crisp bacon, then captures you with its rich, smoky flavor, and entices you to go back for seconds. It's the kind of thing that can remind you of the power of pleasure. No apologies. No regrets.

-Rebecca

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Recipe creation, development, and writing by Rebecca Blackwell.

Rebecca Blackwell in Door County, Wisconsin.

Anne Blackwell in a black sweater with a black apron.

Recipe testing and photography by Anne Blackwell.

Ingredient notes

All the ingredients needed to make poblano corn chowder.

This recipe calls for 6 poblano peppers which are roasted in the oven until properly charred, then peeled, chopped, and piled into the soup like they own the place. Which, of course, they do.

The poblanos are an important part of this recipe but also, I'd be remiss if I didn't tell you that canned green chilies also work exceptionally well. If you happen to have green chilies that were smoked, even better. But regular canned green chilies are an excellent weeknight shortcut and if it means the difference between chowder night and no chowder night, they are your best friend.

Why use one red bell pepper when you can use two? Red bell peppers add a gorgeous sweetness that is the perfect complement to all that smoky richness without overcomplicating things. One is fine, but in this case, two is better.

Smoked Gouda doesn't just make the chowder cheesy. It builds another layer of smoky flavor into this chowder. Fontina, Muenster, Provolone, and Monterey Jack are all good substitutes because they have a similarly creamy, melty texture. But if you really want to bolster the rich, smoky flavor of this chowder, you gotta use Smoked Gouda.

A whole pound of bacon. I just don't understand people who say they want a little bit of bacon. I mean, what are we even doing here, people? If you're going to have bacon, let's add enough to mean it.

The amount of heat is up to you. If you've been around here for more than 5 minutes, you already know that Aleppo pepper is one of my favorite ingredients because it packs a ton of sweet and smoky chili flavor without burning your face off. But, any kind of chili powder works great in this chowder. Just pay attention to how much heat your chili powder is packing.

Fresh or frozen corn. If you happen to be making this at the peak of corn season then, obviously, use that. For the rest of the year, hallelujah for frozen corn.

The thickness of this chowder comes from the combo of a roux and cream cheese. It's exceptionally rich and velvety with a slight tang that acts as a kind of foil to the layers of smoky heat.

Someone using a large soup ladle to dish out a serving of poblano corn chowder.

Step-by-step photos and instructions

Six poblano peppers laying on a foil lined baking sheet.

Roast the poblanos: Place peppers on a rimmed aluminum foil-lined baking sheet.

Six poblano peppers on a baking sheet that have been broiled until they are blackened on the outside.

Place the peppers in the oven and broil until they are almost entirely black, approximately 8-10 minutes. Use metal tongs to turn the peppers over and cook until they are blackened on the other side.

Freshly roasted peppers, still hot from the oven, steaming under a sheet of aluminum foil.

Remove the pan from the oven and cover with another sheet of aluminum foil or another rimmed baking sheet. Let sit for 10-15 minutes. The steam will help loosen the skin on the peppers.

Someone peeling the blackened skin from a roasted poblano pepper.

Peel the peppers and remove the stem and seeds. Chop the roasted peppers and set aside.

Pieces of bacon sizzling in a dutch oven.

Cut the bacon into pieces and cook in a hot pan until they are crispy, then transfer to a paper towel-lined plate to drain. Pour the bacon fat into a bowl and reserve.

Onion, red bell peppers, and Yukon gold potatoes that have all been chopped into bite-size pieces and are resting on a cutting board.

While the bacon cooks, peel and chop the onion, red bell peppers, garlic and potatoes.

Chopped onion and red bell pepper cooking in a dutch oven until soft.

Add 4 tablespoons of the bacon fat back to the stock pot along with the butter. Add the chopped onion and bell pepper and cook until the vegetables are soft.

Adding spices and chopped garlic to a saucepan with onions and red bell peppers that are cooking in bacon fat and butter.

Add the chopped garlic, chili powder, cumin, and a bit of salt and ground black pepper. Cook, stirring constantly, for 1 minute more.

Adding all-purpose flour to the pan with cooking onions, red bell peppers, garlic, and spices.

Add the flour all at once and cook, stirring constantly, for 2 minutes.

Pouring chicken broth into a saucepan that contains cooked onions, red bell peppers, and garlic that are coated with fat and all-purpose flour.

Very slowly, pour in the chicken or vegetable broth, stirring constantly as you add it to prevent lumps from forming.

Adding potatoes to a pan of simmering broth and veggies.

Add the potatoes and bring the liquid to a boil.

Poking a fork into a potato to test how soft it is.

Reduce the heat to medium and cook at a gentle simmer until the potatoes are tender.

Using a wooden spoon to stir cream cheese into simmering poblano corn chowder.

Add the cream cheese and stir until it's melted into the soup.

Adding chopped roasted poblano peppers and frozen corn to chowder as it simmers on the stovetop.

Add the poblano peppers and the corn and bring the liquid back to a simmer.

Adding grated smoked gouda to chowder as it simmers on the stovetop.

Add the grated smoked Gouda in small handfuls, stirring until one bit is melted before adding more.

Adding piece of cooked crispy bacon to poblano corn chowder as it cooks.

Stir in half of the bacon. Taste and season with more salt and ground black pepper if you like.

Serve in bowls, garnished with the rest of the crispy bacon.

Someone sprinkling a steaming bowl of poblano corn chowder with crispy cooked bacon.

A bowl of poblano corn chowder topped with crispy pieces of bacon.

Someone lifting a spoonful of chowder from a bowl.

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📖 Recipe

Yield: 6 servings

Poblano Corn Chowder

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Poblano Corn Chowder loaded with roasted poblanos, corn, potatoes and bacon in a thick, creamy broth with cream cheese and smoky Gouda.

Prep Time 50 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour 35 minutes

Ingredients

6 large Poblano peppers
1 tablespoon vegetable or canola oil
1 pound thick cut bacon
1 large onion
2 red bell peppers
6 cloves garlic
1 ½ pounds Yukon Gold potatoes, scrubbed
2 tablespoons butter
1 - 3 teaspoons chili powder or Aleppo pepper, to taste, depending on how spicy you want your chowder to be
1 teaspoon ground cumin
Salt and ground black pepper, to taste
½ cup all-purpose flour
6 cups chicken broth or vegetable broth (I used Better Than Bouillon Vegetable Base mixed with water)
8 ounces cream cheese, cut into chunks
12-ounces corn kernels (1 ½ - 2 cups), freshly cut from the cob or frozen
8 ounces (about 2 cups) shredded smoked Gouda cheese

Instructions

Roast the poblanos: Place peppers on a rimmed aluminum foil-lined baking sheet. Set a rack in your oven so that it’s about 8-inches away from the broiler and heat the broiler to high. Place the peppers in the oven and broil until they are almost entirely black, approximately 8-10 minutes. Use metal tongs to turn the peppers over and cook until they are blackened on the other side. Remove the pan from the oven and cover with another sheet of aluminum foil or another rimmed baking sheet. Let sit for 10-15 minutes then peel the peppers and remove the stem and seeds. Chop and set aside.
Cut the bacon into pieces that are roughly 1-inch long. Add about a tablespoon of oil to a dutch oven or large stock pot and set it over medium heat. Add the pieces of bacon and cook, stirring frequently, until crispy.
While the bacon cooks, peel and chop the onion into pieces that are about the size of a pea. Remove the stem and seeds from the bell peppers and chop them into pieces that are about the same size as the onion. Peel and mince the garlic cloves. Chop the potatoes into 1 or 2-inch cubes. (See note below about peeling.)
When the bacon is crispy, use a slotted spoon to transfer it from the pan to a paper towel lined plate. Pour the bacon fat into a bowl.
Add 4 tablespoons of the bacon fat back to the stock pot along with the butter. Add the chopped onion and bell pepper and set the pan over medium heat. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Add the chopped garlic, chili powder, cumin, and ¼ teaspoon each of salt and ground black pepper. Cook, stirring constantly, for 1 minute more.
Add the flour all at once and cook, stirring constantly, for 2 minutes. Very slowly, pour in the chicken or vegetable broth, stirring constantly with a wire whisk as you add it to prevent lumps from forming. Add the potatoes and bring the liquid to a boil. Reduce the heat to medium and cook at a gentle simmer until the potatoes are tender.
Add the chunks of cream cheese and stir until it’s melted into the soup. Add the poblano peppers and the corn and bring the liquid back to a simmer. Add the grated smoked Gouda in small handfuls, stirring until one bit is melted before adding more.
Stir in half of the bacon. Taste and season with more salt and ground black pepper if you like.
Serve in bowls, garnished with the rest of the crispy bacon.

Notes

If you can’t find poblano peppers, or don’t want to bother roasting, peeling, and chopping them, use canned chopped green chilies instead. You'll want about 1 ½ cups, or 12 ounces.
The skin on Yukon Gold potatoes is very thin so peeling them is optional in this recipe. Peel them if you like, leave the skins on if you like. Either way is delicious.
Even though you'll lose some of the smoky flavor, good alternatives to smoked Gouda are: Provolone, Monterey Jack, Fontina, and Muenster.

Smoky Poblano Corn Chowder with Potatoes, Bacon, and Cream Cheese