A bowl of Potato Corn Chowder with Bacon and Roasted Poblano Peppers

Potato Corn Chowder

  • Author: RebeccaBlackwell
  • Total Time: 1 hour
  • Yield: 6 servings


  • 3 poblano peppers
  • 1 medium yellow onion, peeled and cut into quarters
  • 1 tbsp olive oil
  • 1 lb (16 oz) thick sliced bacon, cut into 1-inch pieces
  • 2 red bell peppers, diced
  • 4 cloves of garlic, minced
  • 1 tsp oregano
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 5 cups chicken broth
  • 2 cups Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 1 1/2 lbs (24 oz) frozen corn
  • 1 cup heavy cream
  • 3/4 cup green chili sauce (reserved from Enchiladas Verdes) – OR – prepared Salsa Verde or Tomatillo Salsa
  • 1/2 cup chopped fresh cilantro
  • A few dashes of hot sauce (optional)
  • Croutons, for serving (optional)


  1. Preheat your oven’s broiler and position a rack in the top position inside the oven.
  2. Line a baking sheet with aluminum foil or parchment paper and lay the poblano peppers and quartered onion on the sheet.
  3. Broil until the tops of the peppers are at least 90% black. Remove from the oven and turn all the peppers and the onions over and repeat on the other side. Remove from the oven, dump the peppers and onions in a bowl, cover with a kitchen towel, and allow to rest until cool enough to handle. (*NOTE: If you’re making this as a part of Weekly Winter Meal Plan #4, you’ll probably have completed this step a few days earlier. Just remove the roasted peppers and onions from your refrigerator and proceed with the recipe.)
  4. Add the olive oil to a large, heavy bottom saucepan or dutch oven and place over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crispy. Remove with a slotted spoon to a plate or bowl lined with paper towels to drain.
  5. Remove all but 2-3 tbsp of fat from the sauce pan and place back over medium heat. Add the diced red peppers and sautéed, stirring frequently, until soft, about 3 minutes. Add the garlic and all the spices. Sauté, stirring constantly, 1 minute more.
  6. Add the chicken broth, turn the heat up to high, and bring to a boil. Dump the potatoes into the boiling broth and cook until tender, 5-8 minutes.
  7. While the potatoes cook, reserve about 1 cup of the corn and put the rest in a blender with the cream and puree.
  8. When the potatoes are tender, add the pureed corn and the whole corn kernels to the chowder. Turn the heat down to low and cook just until the corn is heated through, about 3 minutes.
  9. Stir in the green chili sauce or salsa, and hot sauce, if you like your chowder with a bit of a kick. Taste and adjust seasoning if necessary. Add reserved bacon and chopped cilantro, and serve with croutons if desired.