Creamy Poblano Corn Chowder

This Creamy Poblano Corn Chowder has unexpectedly become one of my favourite soups that I’ve made recently. It basically combines all of the best parts of my Creamy Hatch Chile Chicken & Rice Soup and my Creamy Corn Chowder into one perfect bowl—and these were two of my most popular soups last year! I went with poblanos this time around, which pair perfectly with the sweet corn, then added tender potatoes and shredded chicken, pulling in my favourite parts of both soups.

Don’t skip roasting the poblano peppers and ears of corn. This step builds so much of the soup’s flavour before it even starts simmering, adding smokiness and depth. And don’t toss the cobs after you cut the kernels off—they simmer right in the stock and add even more sweet corn flavour to the broth. Then, a portion of the soup gets blended until smooth to make the broth extra creamy without any heavy cream, and a wheel of Boursin gets stirred in at the end for even more silkiness and herby flavour.

The soup is delicious on its own, but the garnishes really make this one. I set aside some of the roasted poblanos and corn for topping the bowls, then added crushed tortilla chips, green onions, lime wedges, and a big crack of black pepper. Sliced avocado or crema would also be delicious. There are so many ways to finish each bowl, so use whatever you love and don’t be afraid to pile it on.

If you’re looking for more Soups that Don’t Suck you can check them out here!

• Creamy Tuscan Tortellini Soup
• White Pasta e Fagioli
• Broccoli Cheddar Orzo Soup with Crispy Prosciutto
• Tomato Chicken & Rice Soup
• Creamy French Onion Ditalini Soup
• Golden Garlic Soup

Why You’ll Love this Recipe:

• Flavour at every step: Broiling the poblanos and corn first gives the soup a smoky, slightly charred flavour that comes through in every bite, then simmering the corn cobs right in the stock adds even more sweetness and depth.
• Creamy but not heavy: Blending a portion of the soup thickens the broth naturally, then Boursin makes it extra silky without needing heavy cream.
• Cozy with a little freshness: The creamy broth and potatoes feel super comforting, but the lime and poblanos keep things bright.
• A twist on a classic: It has everything you want from a cozy corn chowder, with roasted poblanos and lime giving it a little extra depth and brightness.

Prep for Creamy Poblano Corn Chowder:

• Shuck the corn and remove as much of the silk as possible.
• Rinse the poblano peppers.
• Peel and dice the potatoes.
• Dice the onion and mince the garlic.
• Take the Boursin out of the fridge and let it come to room temperature.

How to Make Creamy Poblano Corn Chowder:

Step One:

Set your oven’s broiler to high and begin preheating. Place the poblanos and corn on a large baking sheet. Rub the corn all over with a little olive oil.

Step Two:

Place the sheet pan under the broiler and cook until nicely charred, rotating the corn every few minutes and flipping the poblanos as needed so they char on both sides.

Step Three:

Transfer the corn to a plate and let cool slightly. Place the poblanos in a bowl and cover with a plate or plastic wrap for 10 minutes to steam. Peel away as much of the charred skin as possible, using a knife if needed. Remove the stems and scrape out the seeds, then roughly chop.

Step Four:

Cut the kernels from the corn cobs. Set aside ½ cup of the corn and ½ cup of the chopped poblanos for garnish. Reserve the corn cobs to simmer in the stock later.

Step Five:

Meanwhile, heat the butter and olive oil in a Dutch oven or large pot over medium heat. Add the onion and sauté until softened and translucent, about 5-6 minutes.

Step Six:

Add the garlic, smoked paprika, cumin, coriander, and oregano and cook for another minute, until fragrant.

Step Seven:

Add the remaining chopped poblanos and corn along with the potatoes and stir to combine.

Step Eight:

Pour in the chicken stock, then add the bay leaves and nestle in the reserved corn cobs. Increase the heat to medium-high and bring the soup to a bubble. Reduce the heat to medium-low and simmer, partially covered, for about 15 minutes, or until the potatoes are tender.

Step Nine:

Remove and discard the corn cobs and bay leaves. Transfer about ¼ of the soup to a blender and blend until smooth, then pour it back into the pot and stir to combine. Note: The colour of the soup may vary depending on what gets scooped into the blender. More corn and potatoes will give you a yellower broth, while more poblanos will make it greener. Whatever colour you end up with is perfect!

Step Ten:

Reduce the heat to low. Add the room-temperature Boursin, breaking it into a few pieces as you add it, and stir until completely melted into the broth.

Step Eleven:

Stir in the lime juice, then taste and season with salt and black pepper as needed. Add the shredded rotisserie chicken and cook just until warmed through.

Step Twelve:

Ladle into bowls and garnish with the reserved poblanos and corn, crushed tortilla chips, sliced green onions, lime wedges, sliced avocado, crema and/or cracked black pepper.

Substitutions for Creamy Poblano Corn Chowder:

Poblano peppers: Anaheim peppers are a good swap if you can’t find poblanos. You could also use canned green chiles in a pinch!

Fresh corn: Frozen or canned corn will work too. You won’t get the extra flavour from simmering the cobs in the broth, but the soup will still be delicious. Use about 2 cups.

Yukon Gold potatoes: Russet potatoes will work, though they’ll break down a little more and make the soup slightly thicker.

Boursin: Another soft garlic and herb cheese will work well here, like Alouette. You could also use plain cream cheese if you prefer.

Rotisserie chicken: Any cooked, shredded chicken works. This is also a great use for leftover roasted or poached chicken.

Chicken stock: Vegetable stock can be used instead, especially if you’re leaving out the chicken.

How to Store & Reheat Creamy Poblano Corn Chowder:

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. Keep any garnishes separate and add them just before serving.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual portions in 30-second intervals, stirring between each one. If the chowder thickens in the fridge, add a splash of chicken stock or water to loosen it back up. Serve with fresh garnishes and a squeeze of lime juice to brighten it back up!

Something about a corn chowder is just always perfect to me. Tag me on social if you try this one out, @britacooks! xx

@britacooks

Mains | Soups

Creamy Poblano Corn Chowder

A cozy & fresh corn chowder with roasted poblanos, shredded chicken, and a creamy Boursin broth.

Prep Time :10 minutes mins

Cook Time :1 hour hr

Serves: 4 (main course) / 6 (appetizer)

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Ingredients

• 4 large poblano peppers
• 4 ears corn
• 2 tbsp butter
• 1 tbsp olive oil + more for drizzling on the corn
• 1 large yellow onion diced
• 4 cloves garlic minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp oregano or Mexican oregano
• 2 Yukon Gold potatoes peeled and diced into ½-inch cubes
• 4 cups chicken stock
• 2 bay leaves
• 1 package Boursin Garlic & Fine Herbs at room temperature
• 2 cups shredded rotisserie chicken
• Juice of ½ lime + more to taste
• Kosher salt and black pepper to taste
• Garnish: crushed tortilla chips, sliced green onions, lime wedges, sliced avocado, crema and/or cracked black pepper

Instructions

1. Set your oven’s broiler to high and begin preheating. Place the poblanos and corn on a large baking sheet. Rub the corn all over with a little olive oil.
2. Place the sheet pan under the broiler and cook until nicely charred, rotating the corn every few minutes and flipping the poblanos as needed so they char on both sides.
3. Transfer the corn to a plate and let cool slightly. Place the poblanos in a bowl and cover with a plate or plastic wrap for 10 minutes to steam. Peel away as much of the charred skin as possible, using a knife if needed. Remove the stems and scrape out the seeds, then roughly chop.
4. Cut the kernels from the corn cobs. Set aside ½ cup of the corn and ½ cup of the chopped poblanos for garnish. Reserve the corn cobs to simmer in the stock later.
5. Meanwhile, heat the butter and olive oil in a Dutch oven or large pot over medium heat. Add the onion and sauté until softened and translucent, about 5-6 minutes.
6. Add the garlic, smoked paprika, cumin, coriander, and oregano and cook for another minute, until fragrant.
7. Add the remaining chopped poblanos and corn along with the potatoes and stir to combine.
8. Pour in the chicken stock, then add the bay leaves and nestle in the reserved corn cobs. Increase the heat to medium-high and bring the soup to a bubble. Reduce the heat to medium-low and simmer, partially covered, for about 15 minutes, or until the potatoes are tender.
9. Remove and discard the corn cobs and bay leaves. Transfer about ¼ of the soup to a blender and blend until smooth, then pour it back into the pot and stir to combine. Note: The colour of the soup may vary depending on what gets scooped into the blender. More corn and potatoes will give you a yellower broth, while more poblanos will make it greener. Whatever colour you end up with is perfect!
10. Reduce the heat to low. Add the room-temperature Boursin, breaking it into a few pieces as you add it, and stir until completely melted into the broth.
11. Stir in the lime juice, then taste and season with salt and black pepper as needed. Add the shredded rotisserie chicken and cook just until warmed through.
12. Ladle into bowls and garnish with the reserved poblanos and corn, crushed tortilla chips, sliced green onions, lime wedges, sliced avocado, crema and/or cracked black pepper.

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