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Smoky and Creamy Roasted Poblano Corn Chowder with Bacon
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Smoky and Creamy Roasted Poblano Corn Chowder with Bacon

Easy and Delicious Corn Chowder with Poblano Peppers and Bacon! A fun spin on classic corn chowder, with smoky roasted peppers and lime!
Prep Time15 minutes
Cook Time40 minutes
Roasting peppers15 minutes
Course: Dinner
Keyword: soup

Equipment

  • large soup pot or Dutch oven

Ingredients

  • 4-5 large poblano green chiles (1 cup roasted, peeled, and chopped -see roasting instructions below)
  • 4 strips thick-cut bacon 
  • 2 tablespoon  butter
  • 1 large white or yellow onion, diced 
  • 2 ribs celery, diced 
  • 3 cloves garlic, minced 
  • 1 ½ teaspoon coarse kosher salt
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika 
  • ½ teaspoon freshly ground black pepper
  • 5 medium red potatoes, cut into 1-inch chunks (about 5 cups)
  • 32 oz (4 cups)  low sodium chicken stock 
  • 2 bay leaves
  • the juice of 2 small limes
  • 2 15.25 oz cans corn, drained
  • 1 ½ cups heavy cream

Instructions

  • Roast the poblano peppers:
    Stovetop: To roast the poblanos, turn the flame on a gas stovetop on high and place the poblano peppers directly onto the grates of your stove. Using heat-proof tongs, turn the peppers every once in a while to ensure charring on all sides. After the peppers are charred, place them into a small bowl, and cover with plastic wrap. Let sit for about 20 minutes until they are cool enough to handle with your hands, and peel the skin off the outside using a paper towel. Discard charred skin, and remove seeds and stem. Chop into small pieces.
    Oven: Place the peppers on a lightly greased (with oil or cooking spray) foil lined baking sheet, and roast in the oven for about 30 minutes at 425 degrees, flipping halfway to ensure good charring. Place them into a bowl as you would with the above method and follow steps for skin and seed removal.
    2. In a large soup pot or Dutch oven, cook bacon over medium heat until rendered, stirring occasionally until crisp (about 6 minutes), then remove with a slotted spoon and drain on paper towels. Remove all but 2 tablespoon of bacon fat from the pot.
    3. Reduce heat to medium-low, add butter and melt, then add celery and onion and cook until softened, stirring occasionally, 5 minutes.
    4. Add garlic and cook util just fragrant, 30 seconds.
    5. Add salt, cumin, oregano, smoked paprika, and pepper and stir.
    6. Add potatoes, stock, and bay leaves and bring to a boil over high heat.
    7. Once boiling, reduce heat to medium-low and simmer 7-10 minutes until potatoes are cooked through.
    8. Add corn and chopped peppers and simmer 5 minutes more.
    9. Remove bay leaves.
    10. Add cream and lime juice and simmer for 5 minutes. (Recommended: For thicker soup, blend some of the soup with an immersion blender being careful not to blend all, or remove a portion and blend with a traditional blender or food processor, and add back to the pot).
    11. Serve hot with lime wedges and reserved crispy bacon.