Roasted Poblano Corn Chowder

cornchowderCold weather like this calls for soup, and we have been meaning to try this particular one ever since I saw it in boxed form at Whole Foods. Keri and I were totally prepared with a freezer stocked full of frozen poblanos and jalepenos from our garden plots.  Recipe below:


  • 2 poblano peppers
  • 2 jalepeno peppers
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 onion, diced
  • 1 stalk celery, diced
  • 3 tbsp all-purpose unbleached flour
  • 3 cups vegetable broth (use bouillon if needed)
  • 5 or 6 small white potatoes, cubed
  • 1 cup heavy cream
  • 1 cup frozen corn
  • 1 tsp cayenne (we like spicy but you can use less)
  • salt and pepper to taste
  • cilantro for garnish


  1. Roast the poblano and jalepeno in the oven at 350 for 30 minutes. Remove stem and seeds, dice them and set aside.
  2. In a skillet, sauté the onion, celery, and garlic in olive oil until the onion is translucent. Stir frequently to avoid burning the garlic.
  3. Stir in the flour and sauté for another couple minutes.
  4. Stir in the vegetable broth and add the cream, potato, corn, and peppers.
  5. Simmer on low for 30 minutes or until potatoes are cooked through.
  6. Scoop out 3 cups worth and blend in a food processor or blender until smooth. Return to pot and mix well.
  7. Add salt and pepper to taste. We use a salt and a pepper grinder so 4 twists of each was perfect.
  8. Garnish with cilantro.

I adapted this from a recipe I found on so it makes 4 large or 6 small bowls of chowder. To make this vegan, you can substitute the cream with a cup of water or unsweetened almond milk.

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