If you love cozy soups with a little Southwest flair, this creamy corn and poblano chowder is your new weeknight staple. It’s smoky, naturally sweet from corn, and just the right amount of warm from poblanos. I’ve cooked this chowder many times for testing—once with fresh summer corn and once with frozen—and both versions were fast, silky, and deeply flavorful. Below I’ll show you exactly how I make it, plus dairy-free and gluten-free options without alcohol or pork.
Intro
This recipe balances creamy comfort with bright, fresh notes. We char the poblano peppers for a gentle smokiness, simmer everything with potatoes and corn, and blend a portion for body so you don’t need flour. I’ve tested this with vegetable broth for a meatless dinner and with chicken broth for extra savoriness. Either way, it’s a one-pot, 45-minute dinner that tastes like it simmered all afternoon. You’ll also find simple swaps for dairy-free and gluten-free diets.
At a Glance
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Difficulty: Easy
- Estimated Cost: ~$12–$14 (US)
Ingredients
- 3 large poblano peppers (about 12 oz / 340 g)
- 2 tbsp olive oil (30 ml)
- 1 large yellow onion, diced (about 10 oz / 280 g)
- 2 ribs celery, diced
- 4 garlic cloves, minced
- 1 lb Yukon gold potatoes, peeled and ½-inch diced (450 g)
- 4 cups corn kernels (from 5–6 ears) or 16 oz frozen (about 600 g / 450 g)
- 4 cups low-sodium vegetable or chicken broth (960 ml)
- 1 tsp ground cumin (3 g)
- 1 tsp dried oregano (preferably Mexican)
- ½ tsp smoked paprika (optional, for extra smokiness)
- 1 bay leaf
- 1–1¼ tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 cup heavy cream or half-and-half (240 ml)
Dairy-free options: 1 cup unsweetened coconut milk (full-fat) or 1 cup cashew cream - 1–2 tbsp fresh lime juice (15–30 ml), to taste
- ¼ cup chopped cilantro, for garnish (optional)
Optional add-ins (choose 1–2, about 1–2 cups total):
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups shredded rotisserie chicken (poultry only; no pork)
- 1 small zucchini, diced (about 1 cup)
- Garnishes: sliced green onion, diced avocado, crumbled cotija (or dairy-free cheese), tortilla strips
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Swap/Tip | Notes |
|---|---|---|
| Dairy-free | Use coconut milk or cashew cream instead of cream | Coconut adds a faint sweetness; cashew cream is neutral and very creamy |
| Gluten-free | Naturally GF | No flour needed; potatoes + partial blending thicken the chowder |
| More protein | White beans or shredded chicken | Stir in during Step 4 so it warms gently |
| Smoky (no bacon/pork) | Smoked paprika or a pinch of smoked salt | Delivers the “chowdery” depth without meat |
| Extra heat | 1 minced jalapeño with the garlic | Deseed for milder heat |
Author note: Tested twice with both fresh and frozen corn; best texture came from partially blending about 2–3 cups of the soup before finishing with cream at the end.
Step-by-Step Instructions for Creamy Corn and Poblano Chowder
- Char the poblanos. Set oven to broil (high). Broil peppers on a foil-lined sheet 6–8 minutes, turning once, until blistered. Transfer to a bowl, cover 10 minutes to steam, then peel, stem, seed, and dice.
- Sauté aromatics. Heat olive oil in a large pot over medium. Cook onion and celery with a pinch of salt until translucent, 5–6 minutes. Stir in garlic, cumin, oregano, and smoked paprika; cook 1 minute until fragrant.
- Simmer the base. Add potatoes, corn, broth, bay leaf, 1 tsp salt, and black pepper. Bring to a boil, then reduce to a gentle simmer. Cook 12–15 minutes, until potatoes are tender.
- Blend to thicken; add poblanos. Remove bay leaf. Scoop 2–3 cups of soup into a blender, vent lid, and blend smooth (or use an immersion blender to partially blend in the pot). Return to the pot. Stir in diced poblanos and any add-ins (beans, chicken, zucchini). Simmer 3–5 minutes.
- Finish creamy. Stir in cream (or dairy-free alternative) and lime juice. Warm gently—do not boil. Taste and adjust salt/pepper. Rest 5 minutes. Ladle into bowls and garnish.
Pro Tips & Variations
- Roast poblanos your way: Gas burner (direct flame, turning 5–7 minutes) or air fryer (400°F/205°C for 8–10 minutes). Always steam and peel for a silky finish.
- Control the heat: Poblanos vary. For milder chowder, remove all seeds and ribs. For more heat, add a jalapeño in Step 2.
- Perfect chowder body: Blend only part of the pot so you keep corn and potato texture.
- Smoky depth, no pork: A pinch of smoked salt or extra smoked paprika mimics bacon’s background note.
- Protein boosts: White beans make it hearty; shredded chicken is great for leftovers. Add cooked shrimp in the last 2–3 minutes until pink.
- Instant Pot: Sauté aromatics, add ingredients through Step 3 (no cream). Pressure cook 5 minutes; natural release 10 minutes. Blend partially, stir in poblanos and cream, and warm on Sauté (Low).
- Dairy-free choices: Cashew cream (1 cup soaked cashews + ¾–1 cup water blended smooth) is super neutral; coconut milk is easiest.
- Fresh vs frozen corn: Fresh in summer adds pop; frozen is budget-friendly and reliable. Avoid canned if you can (texture is softer), though it works in a pinch—rinse well.
Serving Suggestions
- Toppings: Cilantro, green onion, avocado, cotija or dairy-free cheese, tortilla strips, and a squeeze of lime.
- Sides: Skillet cornbread, warm tortillas, or crusty bread.
- Make it a meal: Pair with a simple citrus-dressed chopped salad or grilled veggies.
Storage & Reheating (Creamy Corn and Poblano Chowder)
Food safety first: Cool within 2 hours. Store in shallow containers.
| Storage Method | How Long | Tips |
|---|---|---|
| Fridge (40°F / 4°C) | 3–4 days | Reheat gently to 165°F (74°C) |
| Freezer (best without dairy) | Up to 3 months | Freeze the base after Step 4; add cream after reheating |
| Reheat on stove | 5–8 minutes | Medium-low; avoid boiling once cream is in |
| Microwave | 1–2 minutes per bowl | Stir halfway for even heating |
Troubleshooting
- Too thin? Simmer uncovered 5–10 minutes to reduce, or stir in a slurry of 1 tbsp cornstarch + 1 tbsp cold water and simmer 1–2 minutes.
- Too thick? Add warm broth or water, a splash at a time.
- Too spicy? Stir in more cream or an extra diced potato. A small pinch of sugar and extra lime help balance heat.
- Bitter or ashy? Poblano skins weren’t fully peeled—blend a bit more and add a touch of cream and lime.
- Curdled dairy? The pot got too hot. Keep it below a simmer after adding cream.
FAQs
Q1: Can I use canned corn?
A1: Yes. Drain and rinse first. Texture is softer than fresh or frozen, but it still works.
Q2: Do I have to peel the poblanos?
A2: Yes for the best texture. The blistered skin is tough and can make the chowder bitter.
Q3: How can I make this vegan?
A3: Use vegetable broth and cashew cream or full-fat coconut milk. Garnish with avocado instead of cheese.
Q4: Can I slow-cook it?
A4: Sauté aromatics on the stove, then add to slow cooker with potatoes, corn, broth, and bay. Cook on Low 6–7 hours or High 3–4. Blend partially, then stir in poblanos and dairy-free “cream” during the last 15–20 minutes.
Q5: What if I can’t find poblanos?
A5: Use Anaheim peppers for mild heat, or mix green bell pepper (mild) with a small jalapeño (heat).
Nutrition (per serving)
Calories: ~320; Protein: ~8 g; Carbs: ~44 g; Fat: ~14 g