Cozy Creamy Poblano Corn Chowder Recipe for Comfort

The aroma of Creamy Poblano Corn Chowder wafts through the kitchen, instantly transporting me to my grandmother’s cozy home. Each spoonful is like a warm hug, with the rich flavors of roasted poblano peppers and sweet corn dancing together in perfect harmony. It’s an inviting dish that speaks to the soul, especially on chilly evenings when comfort food is not just wished for but demanded.

There was that one time I invited friends over for a movie marathon, and I decided to whip up this chowder. Little did I know, they would end up fighting over who gets the last bowl! Perfect for sharing on special occasions or simply indulging after a long day, this delightful chowder promises to leave you basking in its creamy glory.

Ingredients for Creamy Poblano Corn Chowder

Here’s what you’ll need to make this delicious dish:

• Poblano Peppers: Choose firm peppers with smooth skin; they provide a lovely smoky flavor that enhances the chowder.
• Fresh Corn: Sweet corn adds natural sweetness; feel free to use frozen corn if fresh isn’t available.
• Onion: A medium yellow onion works best; it caramelizes beautifully and adds depth to the flavor.
• Garlic: Fresh garlic cloves elevate the aroma; chop them finely to release their full potential.
• Vegetable Broth: Use low-sodium broth for better control over saltiness while ensuring rich flavor.
• Coconut Milk: Provides creaminess without dairy; opt for full-fat for a richer taste.
• Lime Juice: Freshly squeezed lime juice brightens up the flavors and balances the richness of the chowder.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy Poblano Corn Chowder

Follow these simple steps to prepare this delicious dish:

Step 1: Roast Your Poblano Peppers

Preheat your oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast them until they become charred and bubbly (about 15-20 minutes). Once roasted, place them in a bowl and cover with plastic wrap for about ten minutes. This helps loosen their skins.

Step 2: Prepare Aromatics

While your peppers cool down, chop your onion and garlic. In a large pot over medium heat, add some olive oil and sauté your onion until translucent (about five minutes). Toss in your minced garlic and cook until fragrant (around one minute).

Step 3: Combine Ingredients

Once your poblano peppers have cooled enough to handle, peel off their skins (don’t worry if some bits remain; they add character). Chop them coarsely and add them to the pot along with the fresh corn.

Step 4: Pour in Broth

Add vegetable broth into your pot and let everything simmer together (about ten minutes). This allows all those wonderful flavors to meld beautifully.

Step 5: Add Coconut Milk

Stir in coconut milk after simmering. This will give your chowder that luscious creaminess we all dream about.

Step 6: Final Touches

Squeeze fresh lime juice into the mix before serving. Adjust seasoning with salt and pepper as needed. Serve hot in bowls topped with extra corn or cilantro if desired.

Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy each creamy bite of this delectable chowder that warms both heart and spirit!

Perfecting the Cooking Process

Start by roasting the poblano peppers to enhance their flavor. While those are cooling, sauté onions and garlic until fragrant. Then, add corn and potatoes before stirring in broth and cream for that luscious chowder consistency.

Add Your Touch

Feel free to swap out the corn for zucchini or add cooked chicken for extra protein. A sprinkle of cilantro or lime juice can elevate the flavor further, giving it a fresh twist that will impress your taste buds.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth or water if it thickens too much.

The first time I made this creamy poblano corn chowder, my friends thought I’d opened a restaurant! Their compliments warmed my heart more than the soup itself—definitely a recipe I cherish!

FAQs:

What ingredients do I need for Creamy Poblano Corn Chowder?

To make Creamy Poblano Corn Chowder, you will need fresh corn, poblano peppers, onion, garlic, vegetable broth, heavy cream, and seasonings like salt and pepper. Fresh herbs such as cilantro can add a nice touch. You can also use canned corn if fresh isn’t available. This combination creates a rich and flavorful base for the chowder. Don’t forget to include some olive oil for sautéing the vegetables! The balance of creamy texture with spicy poblanos makes this dish irresistible.

How long does it take to prepare Creamy Poblano Corn Chowder?

Preparing Creamy Poblano Corn Chowder typically takes about 30 minutes from start to finish. First, you’ll need around 10 minutes to chop your vegetables and gather your ingredients. Cooking the chowder itself takes about 20 minutes on the stove. If you’re using canned corn, this could save you some time as well. This quick preparation makes it an excellent choice for a weeknight meal or when entertaining guests.

Can I make Creamy Poblano Corn Chowder in advance?

Yes, you can definitely prepare Creamy Poblano Corn Chowder in advance! After cooking, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days or freeze it for longer storage. When ready to serve, reheat gently on the stovetop or in the microwave. The flavors may deepen after sitting, making this dish even more delicious when reheated!

Is Creamy Poblano Corn Chowder suitable for vegetarians?

Absolutely! Creamy Poblano Corn Chowder is a vegetarian-friendly dish that uses vegetable broth instead of chicken broth. The creamy texture comes from heavy cream or you can opt for a plant-based alternative such as coconut milk or almond milk for a vegan version. It packs plenty of flavor from the roasted poblanos and fresh corn without any meat products involved.

Conclusion for Creamy Poblano Corn Chowder:

Creamy Poblano Corn Chowder is a delightful dish that combines fresh ingredients with comforting flavors. Its preparation is straightforward and quick, making it perfect for busy nights or special gatherings. With its vibrant taste profile and creamy consistency, this chowder will surely impress any guest at your table. Remember, you can customize this recipe by adjusting spices or adding additional vegetables according to your preference. Enjoy this chowder hot and savor every spoonful!

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Creamy Poblano Corn Chowder

• Author: Lilly
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 6
• Category: Main
• Method: Cooking
• Cuisine: Mexican

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Description

Indulge in this velvety Creamy Poblano Corn Chowder, brimming with smoky flavors and sweet corn. Perfect for cozy evenings, it promises warmth and satisfaction in every spoonful.

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Ingredients

Scale 1x2x3x

• 3 medium Poblano Peppers
• 2 cups Fresh Corn (or frozen if unavailable)
• 1 medium Yellow Onion, diced
• 3 cloves Garlic, minced
• 4 cups Low-Sodium Vegetable Broth
• 1 cup Coconut Milk (full-fat for richness)
• 2 tbsp Fresh Lime Juice
• 2 tbsp Olive Oil
• Salt and Pepper to taste

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Instructions

1. Roast the Poblano Peppers: Preheat your oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast until charred and bubbly (15-20 minutes). Once cooled, cover with plastic wrap for 10 minutes to loosen the skins.
2. Prepare Aromatics: While the peppers cool, heat olive oil in a large pot over medium heat. Sauté diced onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant (about 1 minute).
3. Combine Ingredients: Peel the skins off the cooled poblano peppers, chop coarsely, and add them to the pot along with fresh corn.
4. Pour in Broth: Add vegetable broth to the pot and let simmer for about 10 minutes to meld flavors.
5. Add Coconut Milk: Stir in coconut milk after simmering to achieve a creamy texture.
6. Final Touches: Squeeze fresh lime juice into the chowder before serving. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra corn or cilantro if desired.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 4g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg

Keywords: To enhance flavor, allow chowder to sit for a bit before serving. For added protein, consider adding cooked chicken or swapping corn for zucchini. Store any leftovers in an airtight container for up to three days; reheat gently on low heat.