This smoky poblano corn chowder is a comforting, flavor-packed soup that combines sweet corn, roasted poblanos, and tender potatoes for a hearty, satisfying meal.
Crispy bacon adds savory richness, while a splash of lime brightens the flavors and balances the creaminess.
Packed with fiber from corn and potatoes, and healthy fats from bacon and cream, this chowder is both nourishing and indulgent.
Quick enough for weeknight dinners and impressive enough for gatherings, it’s a versatile recipe perfect for any season.
Creamy Smoky Corn Soup
Equipment
- 1 Sharp chef’s knife
- 1 cutting board
- 1 skillet or frying pan
- 1 heavy pot or Dutch oven
- 1 blender
- Measuring spoons and cups
- 1 citrus juicer (optional)
- 1 Ladle
Ingredients
- 1 lb smoky lean center-cut bacon chopped
- 1 ½ cups roasted peeled, and chopped poblano chiles (about 5–6 large)
- 3 sweet roasted red bell peppers peeled and chopped
- 5 Tbsp bacon fat reserved
- 2 medium onions diced (about 2 ½ cups)
- 3 celery ribs diced (about 1 cup)
- 6 garlic cloves minced
- 3 medium Yukon gold potatoes peeled and chopped into ½-inch chunks
- 8 ears of corn or 6 cups kernels
- 8 cups chicken stock
- 2 tsp Himalayan salt
- 2 bay leaves
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 cup heavy cream
- 1 tsp black pepper
- 2 limes one for juice, one sliced for garnish
- Cilantro scallions, or small leeks for garnish
Optional:
- 1 Tbsp fresh minced garlic add at end for extra flavor
- Substitute canned green chiles if poblanos are unavailable
- Vegetarian option: skip bacon use vegetable stock
Instructions
- Cook the Bacon: Start by placing 1 pound of smoky, lean center-cut bacon in a large skillet over medium heat. Cook the bacon until it becomes crispy and golden brown, stirring occasionally to ensure even cooking. Once done, remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels. Reserve the rendered bacon fat in the skillet; this flavorful fat will be used to sauté your vegetables and form the chowder’s savory base.
- Roast the Poblano and Red Peppers: Prepare the peppers by placing 1 ½ cups of poblanos (about 5–6 large) and 3 red bell peppers directly over a gas flame, under a broiler, or on a grill. Roast until the skins are blackened all over. Transfer the hot peppers to a heatproof bowl, cover, and let them steam for 5–10 minutes. Once cool enough to handle, peel off the charred skins using a paper towel, remove the stems, seeds, and veins, and discard them. Coarsely chop the roasted peppers and set aside. This step brings out a smoky, rich flavor that forms the backbone of the chowder.
- Sauté Onions and Celery: Pour 5 tablespoons of reserved bacon fat into a heavy pot or Dutch oven and place over medium-high heat. Add 2 diced medium onions (about 2 ½ cups) and 3 diced celery ribs (about 1 cup). Sauté for approximately 10 minutes, stirring occasionally, until the onions and celery are softened and just beginning to brown. The bacon fat adds a savory depth, and browning the vegetables develops natural sweetness and enhances the chowder’s flavor.
- Prepare Corn and Garlic: While the onions and celery are cooking, cut the kernels from 8 fresh ears of corn (or measure about 6 cups of kernels) and set aside. Mince 6 garlic cloves. Once the onions and celery are golden and fragrant, add the minced garlic to the pot and cook for an additional minute, stirring constantly to prevent burning. Garlic releases its aroma quickly, blending beautifully with the base vegetables.
- Cook the Potatoes and Spices: Add 3 medium Yukon gold potatoes, peeled and chopped into ½-inch chunks, directly into the pot with the sautéed vegetables. Pour in 8 cups of chicken stock, then add 2 bay leaves, 2 teaspoons of ground cumin, 1 teaspoon dried oregano, and 2 teaspoons Himalayan salt. Increase the heat and bring the mixture to a simmer. Cook for approximately 10 minutes, or until the potatoes are tender and infused with the flavorful broth. This step ensures the potatoes soften evenly and absorb the smoky, aromatic spices.
- Add the Corn and Simmer: Stir in the prepared corn kernels and cook for an additional 5 minutes. This brief cooking ensures the corn retains its sweetness and slight bite, complementing the creamy texture of the chowder. After this step, turn off the heat and prepare to thicken the chowder.
- Puree Part of the Soup: Ladle 3–4 cups of the soup into a blender. Blend until smooth, starting at low speed and gradually increasing to high, about 30 seconds to 1 minute. This thickens the chowder while leaving some texture from the remaining corn and potatoes. Return the pureed soup to the pot, stirring to combine evenly with the unblended portion. Adjust the amount blended if you prefer a thicker or creamier chowder.
- Add Roasted Peppers: Fold the chopped roasted poblano chiles and red bell peppers into the pot. Stir thoroughly to distribute the peppers throughout the chowder. Their smoky sweetness balances the creaminess of the soup and complements the savory bacon flavor, creating layers of taste in every spoonful.
- Finish with Cream and Seasoning: Remove the bay leaves from the chowder. Stir in 1 cup of heavy cream for a rich, velvety texture. Season with 1 teaspoon freshly ground black pepper, and adjust salt if needed. This step brings together all the flavors while creating a silky, indulgent mouthfeel that contrasts beautifully with the smoky peppers and tender vegetables.
- Garnish and Serve: Ladle the chowder into bowls. Top each serving with reserved crispy bacon, freshly chopped cilantro, and sliced scallions or small leeks. Squeeze the juice of one lime over each bowl and garnish with lime slices for brightness. Optional: for garlic lovers, sprinkle 1 tablespoon of raw minced garlic on top for a final aromatic punch. Serve immediately while hot, enjoying the smoky, creamy, and slightly spicy flavors with every spoonful.
Notes
- Use fresh, firm corn for maximum sweetness; frozen or canned corn can be used but may alter texture.
- Roast poblanos and red peppers carefully to develop a smoky flavor; peel fully for smoothness.
- Bacon fat adds depth; reserve it from cooked bacon to sauté vegetables.
- Partial blending of the soup creates a creamy base while keeping some texture.
- Lime juice brightens the chowder and balances richness; add at the end.
- Adjust the level of spice by choosing mild or hot poblanos.
- Optional: a tablespoon of raw minced garlic added at the end enhances flavor for garlic lovers.
- Vegetarian version: omit bacon and substitute vegetable stock.
- Soup can be made ahead and reheated; flavors deepen over time.
- Garnishes like cilantro, scallions, or leeks add color and freshness.
Chef’s Secrets for Smoky Chowder
The key to a flavorful chowder is layering flavors thoughtfully.
Start by roasting poblanos and red peppers until blackened for that signature smoky taste.
Using reserved bacon fat to sauté onions and celery adds depth and richness to the soup.
Partial blending thickens the chowder naturally, creating a creamy texture without over-processing the corn and potatoes.
Finish with fresh lime juice to balance richness and highlight the smoky undertones.
Carefully timing the addition of vegetables ensures each retains texture and vibrant flavor.
Serving Suggestions and Pairings
This chowder is versatile and pairs beautifully with a range of sides.
Serve with warm cornbread, crusty bread, or tortilla chips for a hearty meal.
Garnish with fresh herbs like cilantro, scallions, or microgreens to enhance color and flavor.
For extra indulgence, add a dollop of sour cream or a sprinkle of shredded cheese.
This chowder also works well as a main course for lunch or dinner or as a starter for festive gatherings, offering smoky, creamy satisfaction in every spoonful.
Storage Tips for Freshness
Store leftovers in airtight containers in the refrigerator for up to four days.
Reheat gently over medium-low heat to prevent separation of the cream.
If the chowder thickens too much, stir in a splash of chicken or vegetable stock to restore a creamy consistency.
This soup also freezes well for up to two months; thaw overnight in the fridge and reheat slowly on the stove.
Add garnishes and lime juice just before serving to preserve freshness and vibrant flavors.
Frequently Asked Questions
1. Can I use canned or frozen corn instead of fresh?
Yes, canned or frozen corn can be used in a pinch, though fresh corn provides the best sweetness and texture. Adjust cooking time slightly to avoid overcooking frozen corn.
2. What can I substitute for poblanos?
Any mild Mexican green chile works, such as Anaheim or Hatch chiles. Roasting them enhances flavor. For less spice, remove seeds and veins.
3. Is there a vegetarian version of this chowder?
Absolutely! Skip the bacon and use vegetable stock. Roast peppers with olive oil for flavor depth, and consider adding smoked paprika for a subtle smoky note.
4. Can I make this chowder ahead of time?
Yes, it can be made 1–2 days in advance. Store in the refrigerator in an airtight container and reheat gently on the stove. Flavors often deepen when the chowder rests.
5. How do I adjust the thickness of the chowder?
Partial blending thickens naturally. For a creamier soup, blend more of the mixture. For a thinner chowder, add additional stock or cream when reheating.
