This spicy corn chowder is perfect on a chilly day! Serve garnished with sour cream and shredded cheese.

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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.

  • Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.

  • Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.

  • Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.

  • Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.

  • Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.

Nutrition Facts

392 calories; protein 11.6g; carbohydrates 70.8g; fat 10.1g; cholesterol 7.1mg; sodium 827.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/18/2019
This was a perfect balance of sweet, heat, and savory flavor. I am on my second helping now. Yum. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/05/2017
This had a great flavor, but it was VERY spicy! Next time, I will swap some of the poblano peppers for bell peppers. To make preparation a little easier, I cooked the potatoes in the broth (rather than boiling them separately.) I then pureed it to make the soup nice and creamy before adding everything else. Read More
(1)
Rating: 5 stars
02/09/2017
Wonderful. I topped with sour cream diced avocado and bacon. Read More
Rating: 4 stars
11/06/2017
it was not spicy at all. Next time i will add jalepeno. we cooked the corn under the broiler to char it. grilled in the husk corn would be great. not too hard to make and filling. Read More
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Rating: 5 stars
08/18/2019
This was a perfect balance of sweet, heat, and savory flavor. I am on my second helping now. Yum. Read More
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