Early autumn still means that peppers including poblanos are still abundant in overgrown summer gardens that are being prepared for the transition to the fall garden here in north Florida. This means as the fall bell rings there is time to still enjoy peppers in hearty soups and stews.
The mildly spicy Mexican poblano pepper is the highlight in this easy to prepare chowder. The key to the flavor in this soup is roasting the poblano pepper which requires minimal skill and always delivers impressive results. This goodness is then simmered in a vegetable broth with milk creating a hearty base. The addition of garlic, onion, celery, potatoes and corn with a pinch of cayenne make it all come to come together in a one pot wonder.
This roasted poblano corn chowder can also be made in large batches to serve up to a crowd or to freeze to enjoy throughout season.
Roasted Poblano Corn Chowder
Makes 12 (1 cup servings)
3 poblano peppers
1 red bell pepper, halved
3 Tablespoons olive oil
2 Tablespoons butter
2 cloves garlic, minced
1 medium onion chopped
1 celery stalk, chopped
1/4+ 1 Tablespoon flour
6 cups vegetable broth
2 cups whole milk
1-1/2 lbs. potatoes, diced
1 (16-ounces) package of frozen corn kernels
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
1. Pre-heat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Brush the outsides of the poblano and red peppers with the olive oil and set them on the baking sheet. Place in oven to roast for approximately 30 minutes until the skin on the peppers is charred and peels off easily. Peel the skins off peppers, and slice them open to discard the seeds. Chop the peppers into small pieces and set aside.
2. In a large pot, melt the butter over medium-high heat. Add the garlic, onion, celery and sauté for approximately 5 minutes until the onions are translucent. Reduce the heat to low and stir in flour to coat the vegetables. Cook for another 5 minutes, stirring frequently. Turn the heat to high and slowly whisk in the vegetable broth, stirring constantly. Add the milk and stir to combine. Bring the soup to a boil and then reduce heat to a simmer for 5 minutes, stirring often. Add the poblanos, red pepper, potatoes, and corn. Simmer uncovered for 30 minutes. Add the cayenne, salt and pepper and stir.
I need a bowl of hot delicious soup for my sore throat Velma!
This look delicious!Really I love autunm is my favorite season.Now we are in spring and love it.But is really short here and then begin summer really hot.I think fall time is perfect:)
Oh this sounds so delicious and I am drooling looking at your photos. Thank you. B
Poblanos and corn are one of my favorite combinations. Love this tasty chowder Velva!
I am a soup person and the combo of poblanos and corn sounds perfect!
From the Kitchen
What a beautiful bowl full! I have squirreled some corn away in the freezer for just such a recipe.Best,Bonnie
We Are Not Martha
Ooh this looks way more awesome than regular old corn chowder. I bet the flavor from the poblanos is SO good!Sues
Sam Hoffer / My Carolina Kitchen
What a lovely soup and how nice that you have left-overs to freeze.Sam
Dear Velva, Looks like a delicious soup and hearty too; perfect for fall. Blessings, Catherine
Our peppers did horrible this year! Luckily my CSA is giving me lots!
Love north Florida for our spring and fall gardens for fresh veggies! But I have one complaint about what you said about your soup, a one cup serving would NOT be enough and I'd have to make a double batch to have enough to freeze, ha ha! Sounds so tasty for a cool Sunday and football, thanks Velda!
Oops, didn't ask where in north Florida you are, we could be neighbors?
That is one hearty looking chowder Velva! I love the notion of roasting the Poblano. Unfortunately, pepper season is all gone in these parts but, from the looks of this chowder and how yummy it sounds, I'd be willing to buy me some poblano and whip some up. Sooooooo pinning:) Thanks for sharing, Velva…
It is just a bit chilly here today and we have been looking at houses all day. Boy do I ever wish I was your neighbor. I would definitely be on your doorstep. This looks fantastic.
You had me at corn chowder…and I'm so interested in the roasted poblano flavor. I have yet to work with them and I know I'd love it. This soup is perfect for this chilly/damp weather we're having here.
chow and chatter
must try these peppers the soup looks great
We have a lot of poblano chillies in the garden this year, this looks a very different recipe to what we have tried before. Sorry I have not been visiting, no computer for the past month! Keep well Diane
Tricia @ Saving room for dessert
Just love a good chowder and this sounds and looks wonderful. Have a lovely weekend!
This looks very hearty. I could eat more than one bowl though. Hey, tomorrow we are supposed to get a cool front and cooler temps – wooHoo!! I am ready for Fall weather.
SavoringTime in the Kitchen
I wish I had a bowl of this for my dinner tonight! It looks delicious, Velva! I love a good corn chowder and the addition of the roasted peppers sounds wonderful.
I've just planted my own chilies and cannot wait for them to be ready to make delicious things like this. 🙂 So nourishing and savory.
Lea Ann (Cooking On The Ranch)
As you know, this SW soup is right up my alley. Pinned.
Heck yes! Pinned this fast as I could and I can't wait to try it but I'll be using some of the Big Jim varieties instead of poblano. Great sounding recipe.
Although I don't love our midwest winters, it brings soup season, which I do love. THis recipe looks delicious!
This sounds so tasty. I love corn chowder and pablanos are perfect, not too spicy but just right, something even Goldilocks would like! Thanks for sharing
oh this looks so comforting and rich. I love the hint of heat with the pobalno peppers.
Jem @ Lost in Utensils
Yum, one of my favourites! Nothing as satisfying as chowder 🙂
Fabulous hearty soup. Velva! Wish we'd get some cool down here, then I'd be more in the mood for soups. Fun watching your bee experiences on Facebook!
I love poblanos (they're just hot enough) and this soup features them beautifully. GREG