The aroma of roasted poblano corn chowder wafts through the air like a warm, inviting hug from your favorite aunt. Imagine rich, creamy goodness blended with the smoky kick of roasted poblanos, all nestled in a bowl that seems to whisper, “Eat me!” This delightful dish is perfect for cozy nights in or when you want to impress guests without breaking a sweat in the kitchen. perfect side with chowder delicious chicken bowl recipe. For more inspiration, check out this Mexican Corn Chicken Soup recipe.
As I ladle this velvety chowder into bowls, I reminisce about family gatherings filled with laughter and stories, all tied together by this comforting recipe. It has graced our table during chilly autumn evenings and warm summer nights alike. warm soup for chilly evenings With every spoonful, you’ll discover layers of flavor that dance on your palate, making this a dish you’ll crave again and again. another comforting soup option.
Why You'll Love This Recipe
- This hearty roasted poblano corn chowder is incredibly simple to prepare, making it perfect for busy weeknights
- The unique blend of flavors will have everyone asking for seconds
- Its vibrant colors and textures make it a feast for the eyes as well as the taste buds
- Enjoy it as a main dish or a side, showcasing its versatility for any meal
I remember one particular dinner when my friends asked for the secret ingredient after their first bite. The look on their faces was priceless—like kids discovering ice cream for the first time!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Poblano Peppers: Look for firm peppers with smooth skins; they should be deep green and slightly shiny. For more inspiration, check out this Stuffed Mini Peppers recipe.
- Sweet Corn: Fresh or frozen corn works wonders here; just avoid canned corn for better texture.
- Onion: Use yellow onions for sweetness; they create a lovely base flavor.
- Garlic: Fresh garlic is essential; it adds depth and aroma that elevates the chowder.
- Vegetable Broth: Choose low-sodium broth to control salt levels while enhancing flavor.
- Coconut Milk: For creaminess without dairy; opt for full-fat coconut milk for richness.
- Lime Juice: Freshly squeezed lime juice brightens all the flavors and adds a zingy finish.
- Cilantro (optional): Chopped cilantro provides a fresh garnish that complements the smokiness beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Roast Those Poblanos: Start by preheating your oven to 450°F (230°C). Line a baking sheet with parchment paper and place whole poblanos on it. Roast until their skins blister, about 20-25 minutes.
Sauté Your Vegetables: While waiting on those peppers, heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they turn translucent and fragrant, around 5 minutes.
Add Garlic and Corn: Toss in minced garlic and sweet corn next. Stir everything together until the garlic becomes aromatic, which usually takes about 1-2 minutes.
Blend It All Together: Once your poblanos have cooled enough to handle, peel off their skins (don’t worry if some bits stick!). Chop them up and add them to the pot along with vegetable broth. Simmer everything together for about 10 minutes.
Make It Creamy!: Stir in coconut milk and lime juice once simmered. Adjust seasoning with salt and pepper to taste, then let it simmer gently for another 5-10 minutes until heated through.
Serve It Up!: Ladle your delicious roasted poblano corn chowder into bowls. Top with fresh cilantro if desired, grab a comfy chair, and dig in!
With each step of this recipe, you’ll find yourself savoring not just the process but also the incredible smells filling your kitchen. Enjoy every moment as you bring this delightful dish to life!
You Must Know
- Roasted Poblano Corn Chowder is a delightful balance of smoky, sweet, and creamy
- The vibrant colors and rich textures make it an inviting dish perfect for any occasion
- Don’t forget to savor the warm aroma that fills your kitchen while it cooks!
Perfecting the Cooking Process
Start by roasting the poblanos for maximum flavor. Then, sauté your onions and garlic until fragrant before adding corn and broth. This sequence ensures depth in every spoonful.
Add Your Touch
Feel free to swap corn for zucchini or add some diced potatoes for extra heartiness. Experimenting with spices can create a unique twist on this classic chowder.
Storing & Reheating
Store your chowder in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Chef's Helpful Tips
- Always roast poblanos over direct heat for the best flavor; this enhances their smokiness
- Use fresh corn when in season for sweetness that canned corn just can’t match
- A touch of lime juice at serving brightens up the flavors beautifully
I remember the first time I made Roasted Poblano Corn Chowder for my family; they couldn’t stop raving about how smoky and creamy it turned out, which filled my heart with joy.
FAQ
What can I use instead of poblanos?
Any mild chili pepper works, like Anaheim or even bell peppers for less heat.
Can I make this chowder vegan?
Absolutely! Substitute cream with coconut milk and vegetable broth instead of chicken broth.
How do I make this chowder spicier?
Add diced jalapeños or a pinch of cayenne pepper while cooking for extra heat!
Roasted Poblano Corn Chowder
- Total Time: 50 minutes
- Yield: Serves approximately 6
Description
Roasted Poblano Corn Chowder is a comforting bowl of creamy goodness infused with the smoky flavor of roasted poblanos and sweet corn. Perfect for cozy nights or impressing guests, this hearty chowder comes together effortlessly, allowing you to savor the delightful aroma as it simmers. With vibrant colors and rich textures, each spoonful is a celebration of flavors that will have everyone coming back for more.
Ingredients
- 2 large poblano peppers
- 2 cups fresh or frozen sweet corn
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 1 lime
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- 1. Roast the poblanos: Preheat oven to 450°F (230°C). Place whole poblanos on a lined baking sheet and roast for 20-25 minutes until skins blister. Let cool, then peel and chop.
- 2. Sauté vegetables: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and corn; cook for an additional 1-2 minutes.
- 3. Combine: Add the roasted poblanos and vegetable broth to the pot. Simmer for about 10 minutes.
- 4. Make it creamy: Stir in coconut milk and lime juice. Season with salt and pepper, simmering gently for another 5-10 minutes.
- 5. Serve: Ladle chowder into bowls, garnish with cilantro if desired, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added heartiness, substitute zucchini or diced potatoes. To enhance flavor, consider adding spices like cumin or smoked paprika. Store leftovers in an airtight container for up to five days; reheat gently on the stove.