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creamy poblano corn chowder topped with crushed tortilla chips, green onion, lime, and extra corn and chopped poblanos
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Creamy Poblano Corn Chowder

A cozy & fresh corn chowder with roasted poblanos, shredded chicken, and a creamy Boursin broth.
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 (main course) / 6 (appetizer)

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the garlic, smoked paprika, cumin, coriander, and oregano and cook for another minute, until fragrant.
  • Add the remaining chopped poblanos and corn along with the potatoes and stir to combine.
  • 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.
  • 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!
  • 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.
  • 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.
  • 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.