soup · vegetable · vegetarian

Poblano Corn Chowder

I’m all in when it comes to soup making weather. Right now, my third soup of the season is sitting in my fridge.

I’ve stocked up on canned tomatoes and beans, fresh potatoes and onions. There’s a zillion different soup combinations out there just waiting for me to try.

I didn’t think I could find a better corn chowder recipe than the one I already had (this Southwestern Corn Chowder recipe holds a special place in my heart). This one is a good, comforting second. I took notes from my beloved version and made it a bit different and more spicy.

In the end, this is a rock solid soup recipe. It will warm you up, fill you up, and keep you satisfied for hours.

Try adding a jalapeno for even more pizazz if you want. I like to top mine with sour cream, lime juice (this super savory soup needs the acid) and shredded pepper jack cheese.


Poblano Corn Chowder

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A zesty, spicy corn chowder with poblano peppers and potatoes.


  • 3 ears corn, shucked
  • 3 poblano peppers, diced
  • 4-5 small to medium potatoes, peeled and cubed
  • 1 large yellow onion, minced
  • 2 TBS. olive oil
  • 2 tsp. Everything but the Elote seasoning from Trader Joe’s (or 1 tsp. season salt + 1 tsp. chili powder)
  • 1 tsp. cumin
  • 1 tsp. dried cilantro
  • salt & pepper
  • 2 cups chicken broth
  • 2 cups water
  • 1 can creamed corn
  • Sour cream, shredded cheese and lime juice, for serving


  1. Heat oil in a large pot over medium-high heat. Stir in onion and poblano. Cook until tender, about 3-4 minutes.
  2. Stir in Elote seasoning, cumin, cilantro, salt and pepper. Add potatos and corn to the pot and cook in seasonings for another 3-4 minutes.
  3. Stir in chicken broth, water and creamed corn. Bring mixture to a boil and then reduce heat to a simmer. Cover and simmer for 20-25 minutes or until potatoes are tender.
  4. Serve topped with sour cream, cheese, and a squeeze of lime juice.

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