Introduction

This creamy Corn Chowder combines tender Yukon Gold potatoes, smoky roasted Poblanos, and sweet corn for a comforting bowl of warmth. Finished with melted Gouda and crispy bacon, it’s a rich and flavorful dish perfect for a cozy meal.

Two white bowls filled with creamy, thick soup sit on a white marbled surface covered partly by a textured cloth. The soup layers show a light yellow base mixed with small bits of orange and green, indicating vegetables and herbs. The top layer is garnished with crispy, brown bacon pieces and fresh green cilantro leaves scattered across the surface. A shiny silver spoon rests inside the front bowl, slightly lifting some of the soup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large Poblano peppers (roasted, peeled, seeded and coarsely chopped, about 1 to 1 1/2 cups)
8 slices bacon (cut into 1/2-inch pieces)
1 tablespoon canola oil (or vegetable oil, if needed)
2 tablespoons butter
1 large onion (chopped)
6 cloves garlic (chopped)
8 tablespoons all-purpose flour
6 cups chicken broth
1 1/2 pounds Yukon Gold potatoes (scrubbed and cut into 1/2-inch cubes)
1 bag (12-ounce) frozen corn kernels (thawed under hot tap water)
1 cup heavy cream
2 cups shredded Gouda cheese (about an 8-ounce wedge)
Salt and freshly ground black pepper (to taste)
Chopped cilantro, diced avocado, lime wedges (optional, for garnish)

Instructions

Step 1: Roast the Poblanos by placing them on a foil-lined baking sheet. Set a rack near the top of your oven about 8 inches from the broiler. Preheat the broiler to high and broil the peppers until the top is blackened, about 8-10 minutes. Turn and blacken the other side for 5-6 minutes. Cover immediately with foil or another pan and let them sit for 10-15 minutes. Peel the skins off, remove stems and seeds, then chop coarsely.
Step 2: Cook the bacon in a Dutch oven over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. Leave the bacon drippings in the pot.
Step 3: Add oil and butter to the bacon drippings over medium heat. Add the chopped onion, reduce heat to medium-low, and cook for 7-8 minutes until softened. Stir in garlic and cook for about 15 seconds until fragrant.
Step 4: Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Gradually add chicken broth and the cubed potatoes. Bring to a boil, then reduce heat to medium and simmer for 15-18 minutes until potatoes are tender.
Step 5: Stir in the roasted Poblanos, thawed corn, and heavy cream. Bring the mixture back to a simmer. Add the shredded Gouda cheese in small handfuls, stirring after each addition until fully melted.
Step 6: Mix in half of the cooked bacon, reserving the rest for garnish.
Step 7: Season the chowder with salt and freshly ground black pepper to taste.
Step 8: Serve the chowder in bowls and garnish with the remaining crispy bacon, chopped cilantro, diced avocado, and lime wedges if desired.

Tips & Variations

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Smoked paprika or a pinch of cayenne pepper can add a subtle smoky heat if you like it spicier.
Use fresh corn when in season for a sweeter, more vibrant chowder.
Gouda can be swapped for sharp cheddar for a different but delicious flavor.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. If the chowder thickens too much, thin it with a splash of chicken broth or water.

How to Serve

The image shows two white bowls filled with thick creamy soup that has a light yellow color with small pieces of vegetables and herbs mixed inside. The soup is topped with crispy brown bacon bits and fresh green cilantro leaves scattered on top. A silver spoon rests in the closer bowl, partially submerged in the soup, and there are some loose cilantro leaves on the white marbled surface underneath. The bowls sit on a textured light cloth, adding a cozy feel to the setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast Poblanos on a grill instead of the broiler?

Yes, grilling Poblanos directly over medium-high heat works well and imparts a nice smoky flavor. Turn them frequently until the skins are charred and blistered.

Is it possible to make this chowder gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the chowder.