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Bowl filled with corn and poblano chowder, topped with sour cream, green onions, cilantro, and corn chips.

Corn & Poblano Chowder

This vegetarian chowder is made with a broth infused with corn cobs, which give 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:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Chowder, Corn, poblano, vegetarian
Servings: 7

Ingredients

  • 1 onion, diced (2 cups)
  • 2 poblano peppers, diced (2 cups)
  • 1 jalapeño, minced
  • 2 russet potatoes, peeled & cubed (2 heaping cups)
  • 5 corn cobs, kernels cut off & cobs saved (4 cups corn kernels)
  • 1 tbsp neutral oil
  • 2 tsp adobo seasoning
  • 1 tsp chipotle pepper powder
  • 4 cups vegetable broth or water
  • 2 cups heavy cream, half & half, or whole milk
  • salt to taste

Optional Toppings

  • Green onions
  • Cilantro
  • Shredded cheese
  • Soy chorizo
  • Sour cream
  • Lime
  • Corn chips

Instructions

  • Add oil to a large pot placed over medium heat. Add onion and peppers and cook 2-3 minutes. Add spices & a pinch of salt & cook until veggies soften, about 5 minutes.
    1 onion, 2 poblano peppers, 1 jalapeño, 1 tbsp neutral oil, 2 tsp adobo seasoning, 1 tsp chipotle pepper powder, salt to taste
  • Place corn cobs in the pot on top of the veggies and cover with veggie broth (or water).
    5 corn cobs, 4 cups vegetable broth or water
  • Bring liquid to a boil and then reduce heat to a simmer. Cover pot with a lid and cook for about 40 minutes.
  • Remove corn cobs from the pot and discard. Add the corn kernels and potatoes to the pot.
    2 russet potatoes
  • Mix in cream (or milk or half & half), cover the pot with a lid, & cook 15-20 minutes or until potatoes are fork tender. 
    2 cups heavy cream, half & half, or whole milk
  • Using an immersion blender, blend up soup to desired chunkiness (we blended the biggest chunks & were left with a thick soup that was slightly chunkier than a puree). If you like a chunkier soup, you can blend it less. If you don’t have an immersion blender, use a food processor or a regular blender.
  • Adjust the seasoning to taste, ladle the chowder into your favorite bowl, and add desired toppings.
    Green onions, Cilantro, Shredded cheese, Soy chorizo, Sour cream, Lime, Corn chips