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Corn Chowder Recipe

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★★★★★

4.5 from 77 reviews

This comforting Corn Chowder recipe features smoky roasted Poblano peppers, crispy bacon, tender Yukon Gold potatoes, sweet corn, and creamy Gouda cheese simmered together to create a rich and flavorful soup. Garnished with fresh cilantro, avocado, and lime wedges for a bright finishing touch, it’s perfect for a hearty lunch or dinner on cool days.

Ingredients

Scale

Roasted Poblano Peppers

  • 6 large Poblano peppers (roasted, peeled, seeded, and coarsely chopped, about 1 to 1 1/2 cups)

Bacon and Aromatics

  • 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)

Base and Vegetables

  • 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)

Finishing Ingredients

  • 1 cup heavy cream
  • 2 cups shredded Gouda cheese (about an 8-ounce wedge)
  • Salt and freshly ground black pepper (to taste)
  • Chopped cilantro (optional, for garnish)
  • Diced avocado (optional, for garnish)
  • Lime wedges (optional, for serving)

Instructions

  1. Roast the Poblanos: Place peppers on a foil-lined rimmed baking sheet and position a rack near the top of the oven, about 8 inches from the broiler element. Preheat the broiler to high. Broil the peppers until the tops are blackened, approximately 8-10 minutes, then turn to blacken the other side for about 5-6 minutes. Immediately cover with aluminum foil or another baking sheet to steam for 10-15 minutes. Peel, remove stems and seeds, then chop and set aside.
  2. Cook the Bacon: In a Dutch oven over medium heat, cook the bacon pieces until crispy. Transfer bacon to a paper towel-lined plate to drain and reserve the bacon drippings in the pot.
  3. Sauté Aromatics: Add canola oil and butter to the bacon drippings in the Dutch oven and keep heat at medium. Add chopped onion and reduce heat to medium-low. Cook until softened, about 7-8 minutes. Stir in garlic and cook for about 15 seconds until fragrant.
  4. Make the Roux and Cook Potatoes: Stir in the all-purpose flour and cook for 2 minutes to remove raw flour taste. Gradually add chicken broth and potatoes, bringing the mixture to a boil. Lower heat to medium and simmer until potatoes are tender, about 15-18 minutes.
  5. Add Peppers, Corn, Cream, and Cheese: Stir in the roasted Poblano peppers, thawed corn, and heavy cream. Bring back to a simmer. Add the shredded Gouda cheese in small handfuls, stirring continuously until melted and incorporated.
  6. Combine Bacon: Add half of the crispy bacon to the chowder, reserving the rest for garnish.
  7. Season: Taste and season the chowder with salt and freshly ground black pepper as desired.
  8. Serve: Ladle the chowder into bowls and garnish with the reserved crumbled bacon, chopped cilantro, diced avocado, and lime wedges if desired for an extra burst of flavor.

Notes

  • Roasting the Poblano peppers adds a smoky depth to the chowder; if unavailable, charred green bell peppers can be a substitute though with less complexity.
  • For a vegetarian version, substitute vegetable broth and omit bacon or use vegetarian bacon alternatives.
  • Make sure to remove as many seeds as possible from the Poblanos to control the heat level.
  • The soup thickens as it cools; you can adjust consistency by adding more broth or cream when reheating.
  • Use Yukon Gold potatoes for their creamy texture and ability to hold shape even after cooking.

Keywords: corn chowder, Poblano peppers, bacon chowder, creamy soup, Gouda cheese soup, potato corn chowder, comfort food soup

Find it online: https://biteandenjoy.com/corn-chowder-recipe/