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Bowl of Corn and Poblano Chowder, topped with soyrizo, green onions, cilantro, sour cream, and corn chips. On a black table.

Corn and Poblano Chowder

This vegetarian chowder is made with a broth infused with corn cobs, which gives the soup a sweetness that you can’t get from vegetable broth alone. The result is an exceptional soup that you’ll want to make again and again!
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Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Chowder, Corn, poblano, vegetarian
Servings: 7

Ingredients

Chowder

  • 1 onion diced (about 2 cups)
  • 2 poblano peppers diced (about 1.5 cups)
  • 1 jalapeño minced
  • 2 medium russet potatoes cubed (about 2 cups)
  • 5 corn cobs kernels cut off & cobs saved
  • 4 cups corn kernels cut from the 5 corn cobs
  • 1 tbsp olive oil
  • 2 tsp adobo seasoning
  • 1 tsp chipotle pepper powder
  • 4 cups vegetable broth
  • 2 cups half and half room temp (can also use milk or cream)
  • Salt to taste

Optional Toppings

  • 3 green onions diced
  • ½ bunch cilantro chopped
  • 1 ½ cup shredded cheese
  • 1 ½ cups soy chorizo
  • 1 cup sour cream
  • Lime wedges
  • Corn chips crushed

Instructions

  • Cut the corn kernels from the cobs and place in a bowl. Keep the corn cobs for the broth.
    5 corn cobs
  • Add oil to a large pot or Dutch oven placed over medium heat.
    1 tbsp olive oil
  • Add the diced onions, poblano peppers, and jalapeño peppers and saute for 2 to 3 minutes.
    1 onion, 2 poblano peppers, 1 jalapeño
  • Add the adobo seasoning, the chipotle powder, and a pinch of salt and cook until the veggies soften.
    2 tsp adobo seasoning, 1 tsp chipotle pepper powder, Salt to taste
  • Place the corn cobs (with the corn kernels cut off) in the pot on top of the veggies and cover them with vegetable broth.
    5 corn cobs, 4 cups vegetable broth
  • Bring the liquid to a boil, reduce to simmer, cover the pot with a lid, and cook for 30 minutes.
  • Remove the corn cobs from the pot, add the corn kernels and potatoes, and mix in the half and half or milk/cream. Cover the pot and cook until the potatoes are fork tender.
    2 medium russet potatoes, 4 cups corn kernels, 2 cups half and half
  • Using an immersion blender, blend the soup to desired chunkiness. You can also ladle some chowder into a blender and blend that up, or reserve some chowder in a separate bowl before using the immersion blender to blend the rest in the pot.
  • Adjust the seasoning to taste, ladle the soup into your favorite bowl, and add desired toppings.
    3 green onions, ½ bunch cilantro, 1 ½ cup shredded cheese, 1 ½ cups soy chorizo, 1 cup sour cream, Lime wedges, Corn chips

Notes

Tip: Save some of your corn kernels for topping the soup at the end.