Roasted Corn & Poblano Cream Chowder

“Walk with the wise and become wise; associate with fools and get in trouble.”

-Proverbs 13:20 NLT

This Roasted Corn and Poblano Cream Chowder is a cozy, creamy soup that brings together sweet summer corn and smoky roasted poblanos in the best way. The corn is roasted until lightly caramelized, which brings out its natural sweetness, while the poblanos add a gentle smokiness and just enough heat to balance the richness of the chowder. It’s comforting and hearty without needing potatoes or a long list of ingredients.

The base of this chowder is creamy and flavorful with sautéed onion, garlic, roasted corn, and poblano peppers. I wanted the corn to really be the star of this recipe, so instead of making a traditional potato-based chowder, I kept the texture smooth and creamy while still leaving plenty of roasted corn throughout. The combination of sweet corn, smoky peppers, and a rich cream base makes every spoonful full of flavor.

I love serving this with something warm and savory on the side, especially a piece of homemade cornbread for dipping into the creamy broth. You can also top the chowder with extra roasted corn, cracked black pepper, or a little shredded cheese. If you enjoy a little more heat, adding an extra roasted poblano or a pinch of cayenne would be an easy way to turn it up.

Key Tip: When you chop up the poblanos, feel free to discard as much seeds as you want. The seeds in the poblano is what makes it spicy, so if you know you don’t want a super spicy soup, scrap out the seeds as you are cutting into the roasted peppers.

This is such a good recipe for that transition between summer and fall when fresh corn is still around but you’re starting to crave cozy bowls of soup. The roasted vegetables give this chowder plenty of depth, while the cream keeps it comforting and satisfying. If you love corn chowder but want something a little different from the traditional version, this Roasted Corn and Poblano Cream Chowder is a fun and flavorful one to try.

Lauren Eliza Eats

Roasted Corn & Poblano Cream Chowder

Sweet roasted corn and smoky poblano peppers come together in a creamy, flavorful chowder that's cozy, satisfying, and perfect for the transition from summer into fall.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American, Southwest

Ingredients Method

Ingredients

  

• 6 ears fresh corn kernels removed
• 2 poblano peppers
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 2 Tbsp butter
• 2 Tbsp flour
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp dried thyme
• 1 tsp salt
• ¼ tsp black pepper

Method

 

1. Toss the corn kernels with a little olive oil and roast at 425°F for about 15–20 minutes, stirring once, until some of the kernels are deeply golden and caramelized.
2. Roast the poblanos alongside them until blistered and charred. Place them in a covered bowl for about 10 minutes, then peel off the skin, remove the seeds, and dice.
3. Melt the butter in a medium pot or Dutch oven over medium heat.
4. Add the onion and cook until soft and lightly golden, about 5–7 minutes.
5. Add garlic, smoked paprika, cumin, thyme, salt and pepper.
6. Sprinkle in the flour and cook for about 1 minute.
7. Slowly whisk in the broth, then add the cream and milk. Bring to a gentle simmer.
8. Add about half of the roasted corn and roughly half of the roasted poblanos. Simmer for 8–10 minutes.
9. Use an immersion blender to blend just part of the soup. You want the corn to thicken the chowder while still leaving plenty of whole kernels and poblano pieces throughout.
10. Stir in the remaining roasted corn and poblanos. Taste for salt, pepper and heat. Garish with additional chopped poblanos and roasted corn.