Poblano Corn Chowder Recipe
Heart-warming Poblano Corn Chowder is creamy, vegan and full of summertime flavor. Corn, potatoes, and poblano peppers with Mexican spices, in a creamy vegan base. Easy to make and deliciously addicting.
How to Make the Best Poblano Corn Chowder
This Poblano Corn Chowder is the perfect blend of smoky, slightly spicy poblano peppers and sweet summer corn, all wrapped up in a creamy, comforting broth. Whether you’re looking for a cozy weeknight dinner or an impressive first course, this vegan-friendly soup delivers big on flavor without any fuss.
The magic of this chowder lies in blending half the corn with milk to create a naturally creamy base—no heavy cream needed. The result is a silky, satisfying texture that lets the fresh corn and roasted pepper flavors really shine through. The combination of cumin, coriander, and oregano gives it a subtle Mexican-inspired twist that makes each spoonful incredibly crave-worthy.
Serve this chowder with a squeeze of fresh lime, a handful of cilantro, and crusty bread for dipping. It’s equally delicious as a light lunch or paired with a fresh salad for a complete meal. The leftovers reheat beautifully, making this an ideal make-ahead recipe for busy weeks.
Poblano Corn Chowder
Heart-warming Poblano Corn Chowder is creamy, vegan and full of summertime flavor. Corn, potatoes, and poblano peppers with Mexican spices, in a creamy vegan base. Easy to make and deliciously addicting.
Ingredients
Chowder Base
Seasonings
Creamy Corn Mixture
Instructions
Make the Chowder
- In a large pot or dutch oven, heat oil over medium high heat. Sauté onion for 3-4 minutes until fragrant.
- Lower heat to medium, add bell pepper, poblano peppers and garlic. Sauté 4-5 minutes until fragrant.
- Add potatoes and broth along with salt, pepper, cumin, coriander, oregano and bay leaf. You should have just enough liquid to cover potatoes—if not, add a little more.
- Cover and bring to a gentle simmer until potatoes are tender, about 10-15 minutes.
Finish and Serve
- Place half of the corn in a blender with the milk. Blend until silky smooth.
- Pour the blended corn mixture into the soup pot, along with the remaining half of corn. Simmer for a few minutes until heated through.
- Taste and adjust the salt to taste. Add a squeeze of lime, if needed.
- Serve with lime wedges and cilantro, and a dollop of sour cream for extra richness if you like.
Notes
- For a spicier chowder, use 2 large poblano peppers instead of 1.
- Soy milk works particularly well in this recipe for a rich, creamy texture.
- This soup is naturally vegan—just use plant-based milk and skip the sour cream or use a vegan alternative.
