SOUPS • VEGETARIAN
Street Corn & Poblano Chowder
There's something comforting about a bowl of chowder shared around the table, especially when it's filled with the sweet flavor of summer corn and the gentle warmth of roasted poblanos.
Inspired by the flavors of Mexican street corn, this creamy chowder brings together roasted vegetables, smoky spices, and bright herbs into a meal that's hearty enough for dinner yet elegant enough to serve guests. Every spoonful is rich, fresh, and made for lingering conversations.
PREP TIME
20 Minutes
COOK TIME
35 Minutes
Recipe Details
Servings
6
DIFFICULTY
Easy
Ingredients
For the Chowder
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 poblano peppers, roasted, peeled and diced
4 cloves garlic, minced
4 cups sweet corn kernels (fresh is best, frozen works too)
2 Yukon Gold potatoes, peeled and diced
4 cups vegetable broth
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and freshly ground black pepper, to taste
1 cup heavy cream
½ cup sour cream
Juice of 1 lime
Garnish
Crumbled cotija cheese (or feta)
Fresh cilantro
Thinly sliced green onions
Lime wedges
Chili powder or Tajín
Crispy tortilla strips (optional)
Instructions
Step 1
Roast the poblano peppers over an open Place them in a covereflame or under the broiler until blackened. Place them in a covered bowl for 10 minutes, then peel away the skins, remove the seeds, and dice.
Step 2
In a large Dutch oven, melt the butter with the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Step 3
Add the garlic and cook for another minute until fragrant.
Step 4
Stir in the roasted poblanos, corn, potatoes, smoked paprika, cumin, chili powder, salt, and pepper.
Step 5
Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat and simmer for about 20 minutes, or until the potatoes are fork tender.
Step 6
Using an immersion blender, blend about one-third of the soup. This keeps the chowder creamy while leaving plenty of texture.
Step 7
Stir in the heavy cream and sour cream. Heat gently without allowing the soup to boil.
Step 8
Finish with fresh lime juice and adjust the seasoning to taste.
Step 9
Serve hot, topped with cotija cheese, cilantro, green onions, a sprinkle of Tajín, and crispy tortilla strips if desired.
Serving Suggestions
This chowder pairs beautifully with:
Warm Rosemary Focaccia
A crisp citrus salad
Grilled avocado halves
Fresh watermelon with mint
Sparkling lime water or a light white wine
Storage & Leftovers
Keep It Fresh
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze before adding the dairy for best results. Add the cream and sour cream after reheating.
Reheating: Warm slowly over medium-low heat, stirring occasionally. Avoid boiling after the dairy has been added.
Frequently Asked Questions
Can I use frozen corn?
Absolutely. Frozen sweet corn works wonderfully any time of year.
Can I make it spicier?
Yes! Add a diced jalapeño with the onions or a pinch of cayenne pepper.
Can I make this vegan?
Use vegan butter, plant-based sour cream, unsweetened oat cream, and your favorite dairy-free cheese for garnish.
Can I add protein?
White beans are an excellent vegetarian addition and blend seamlessly into the chowder.
If you enjoyed this recipe, here are a few more favorites from our kitchen that we think you’ll love.
From Our Kitchen
Summer Peach Cobbler
Description
A timeless summer dessert featuring sweet, juicy peaches beneath a golden buttery topping. Perfect for family gatherings, backyard dinners, and warm evenings shared around the table.
Santa Fe Black Bean Enchiladas
Description
Hearty black beans, roasted vegetables, smoky spices, and melted cheese come together in this comforting Southwestern favorite that's perfect for weeknight dinners or entertaining friends.
Lemon Herb Orzo Salad
Bright lemon, fresh herbs, crisp vegetables, creamy feta, and toasted pine nuts tossed with tender orzo for the perfect picnic, lunch, or patio dinner.
