Roasted Poblano Corn & Potato Chowder with Bacon – Creamy Poblano Corn Chowder Soup

Creamy Roasted Poblano Corn & Potato Chowder with Bacon

Ingredients

• 6 large poblano peppers, roasted, peeled, seeds removed, and roughly chopped (about 1–1½ cups)
• 8 bacon strips, sliced into ½-inch pieces
• 1 tablespoon canola oil or vegetable oil (optional if extra fat is needed)
• 2 tablespoons butter
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 8 tablespoons all-purpose flour
• 6 cups chicken broth
• 1½ pounds Yukon Gold potatoes, scrubbed and cut into ½-inch cubes
• 1 package (12 oz) frozen corn kernels, thawed under warm water
• 1 cup heavy cream
• 2 cups shredded Gouda cheese (from an 8-oz block)
• Salt and freshly ground black pepper, to taste
• Optional toppings: chopped cilantro, diced avocado, lime wedges

Instructions

1. Roast the Poblano Peppers
   Arrange the peppers on a foil-lined rimmed baking sheet. Position an oven rack near the top, about 8 inches from the heating element, and set the broiler to high. Broil the peppers until the skins blister and blacken, about 8–10 minutes. Turn them over and broil the other side for another 5–6 minutes until charred. Remove from the oven and immediately cover the pan with foil or another baking sheet. Let the peppers steam for 10–15 minutes, then peel off the skins, remove stems and most of the seeds, and chop them. Set aside.
2. Cook the Bacon
   In a Dutch oven over medium heat, cook the bacon pieces until crisp. Transfer them to a plate lined with paper towels. Leave the rendered bacon fat in the pot.
3. Sauté the Aromatics
   Add the oil and butter to the bacon drippings. Stir in the chopped onion, reduce the heat slightly, and cook for 7–8 minutes until soft and translucent. Add the garlic and cook for about 15 seconds, just until fragrant.
4. Build the Chowder Base
   Sprinkle the flour into the pot and cook while stirring for about 2 minutes. Gradually pour in the chicken broth, then add the diced potatoes. Bring the mixture to a boil, then reduce to medium heat and cook for 15–18 minutes, or until the potatoes are tender.
5. Finish the Soup
   Stir in the roasted poblanos, corn, and heavy cream, letting the chowder return to a gentle simmer. Add the shredded Gouda a handful at a time, stirring until fully melted before adding more.
6. Add Bacon & Season
   Mix in half of the cooked bacon, saving the rest for topping. Season the soup with salt and freshly ground black pepper to taste.
7. Serve
   Ladle the chowder into bowls and garnish with the remaining bacon, cilantro, diced avocado, and a squeeze of lime if desired.

Notes

Substitutions

• Replace pork bacon with turkey bacon, beef bacon, or plant-based bacon if preferred.
• If Gouda isn’t your favorite, Monterey Jack or cheddar cheese works well.

Tips

• For a stronger Southwestern flavor, stir in cumin, chili powder, or taco seasoning.
• Mixing a little oil with the bacon fat raises the smoke point since bacon grease alone smokes at about 325°F.
• When melting the cheese, keep the heat gentle—temperatures above 150°F can cause the cheese to separate.

Make Ahead
This chowder can be prepared 1–2 days in advance. Cook the soup as directed but reserve half of the bacon for garnish. Cool completely, then store in the refrigerator. Reheat slowly on the stovetop and add the remaining bacon before serving.

Freezing
Store the cooled soup in airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and warm gently on the stovetop, stirring occasionally until the texture becomes smooth again.