Roasted Poblano Chowder

If you like roasted poblano peppers and you're a fan of a nice, hearty chowder, you'll love this chowder recipe!

Recipe Video Here!

This soup started as a "what's in the fridge?" meal and it's since been added to the regular rotation. We grow poblanos in our garden and I NEVER get tired of adding them to anything and everything I possibly can.

To preserve our poblano harvest I roast and freeze them, can them, and I make dehydrated poblano powder to use for popcorn, crackers, and sauces. I also use the pepper powder as a seasoning in recipes to enhance the pepper flavor of soups like this and chilis.

The dried bell pepper and poblano powder makes this soup slap you in the face with pepper powder! If you don't have it or don't want to make it, don't fret. You can make this recipe without it and it will still taste amazing.

This isn't a spicy chowder at all so if you're averse to spicy food don't worry, it's maybe a 2/10 on the spicy scale. This is also a gluten-free recipe and if you want to make it vegetarian you can leave out the bacon step and just sweat your veggies in extra virgin olive oil.

Roasted Poblano Chowder

Serves 4, double the recipe for larger serving!

Ingredients:

• 4 poblano peppers

• 2 jalapeños, diced

• 1 bell pepper, diced

• 1 onion, diced

• 2 cloves garlic, diced

• 1 cup corn (I used fresh, frozen also works!)

• 1/2 lb Yukon gold potatoes (about 3 small potatoes)

• 2 strips bacon

• 2 1/2 cups chicken broth (or vegetable for vegetarian option)

• 1/2 cup heavy cream

• 1 teaspoon coriander

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon cumin

• 1/2 teaspoon oregano

• 2 bay leaves

• Mexican crema, for garnish

• Avocado, for garnish

• Cilantro, for garnish

• Cotija cheese, for garnish

Directions:

1. Roast poblanos over your gas stove flame or under a broiler until the skin is blistered and black.

2. Place poblanos in a bowl or container and cover, allowing them to steam.

3. After about 5 minutes they should be soft; rub the skin to remove most of the blackness. Dice into large pieces.

4. Chop bacon into small pieces and render over low heat in your soup pot until the fat has melted off and you have little bacon crumbles; remove bacon crumbles and leave the bacon fat in the pan.

5. Sweat onion, jalapeño, and bell pepper in bacon fat for 6-7 minutes until soft, add garlic and stir for one minute.

6. Add corn, potatoes, poblanos, spices, herbs, and broth.

7. Bring mixture to a boil and lower to simmer; simmer 10-15 minutes until potatoes are soft enough to break easily.

8. Discard bay leaves.

9. Add 1/3 of the soup to a blender and purée; add it back to the soup pot.

10. Add cream and simmer on low for 5-10 minutes until it's a little bit thick.

11. Garnish the soup with a little bit of Mexican crema, cilantro, avocado, and cotija cheese.

This is such a cheap, easy, quick meal that will leave you super satisfied! If you need more protein, add shredded chicken after you blend, when you add the heavy cream.

I hope you give my roasted poblano chowder recipe a try! If you do I would love if you send me pics or videos via DM or tag me in stories on Instagram or TikTok @LizaHomesteads!