Roasted Poblano Corn Chowder (Vegetarian)

This is a wonderful recipe full of flavor and heat! Wow it’s spicy considering there are no spices in it. The peppers pack a mean punch especially if you don’t remove the ribs. I chose not to do that and lived to regret it. Wow smokin’ hot!

I have purchased poblanos before that were not hot at all …these on the other hand were very hot. We loved this recipe because it was so full of flavor without any cream soup or any type of dairy. It’s an impressive recipe that is easy and delicious! It’s hard to find a poblano chowder recipe without any dairy or meat in it.

  • 1 large sweet onion, peeled and quartered
  • 1 clove garlic, peeled
  • 1 teaspoon olive oil
  • Pinch of salt
  • 3 large poblano chilies
  • 1 (16-ounce) package frozen corn, thawed
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Chopped cilantro to garnish, if desired

  1. Preheat oven to 400° F.
  2. Place quartered onion and garlic clove on a large sheet of foil. 
  3. Drizzle with oil, and sprinkle with salt. Bring corners of foil up over onion to make a packet. 
  4. Place foil packet on a baking sheet or large cast iron skillet, and place chilies next to foil packet on the baking sheet. 
  5. Roast onion packet and chilies for 15 minutes, or until chilies look soft and are starting to char. Using a pair of tongs, flip chilies over, and return to the oven for another 5-10 minutes, or until they are uniformly softened and charred. Remove chilies from oven, place on a plate, and set aside to cool. 
  6. Return onion packet to the oven to continue to roast another 30-40 minutes (about an hour total).  Onion will look slightly golden and very soft when done. 
  7. Peel cooled chilies under running tap water. Remove stems and seeds from chilies, and chop into small pieces, about ¼ to ½-inch. Set aside.
  8. Once onion and garlic have finished roasting, place onion, garlic, and any juices that have accumulated in the foil in the bowl of a blender. 
  9. Add half of the thawed corn, and 1 cup of broth to the blender. Puree until smooth.
  10. Pour pureed corn mixture into a medium pan, and heat over medium-high heat. Add remaining corn, 1 cup broth, and chopped poblanos, and simmer until heated through. 
  11. Taste and season with salt and pepper as needed. Ladle chowder into bowls, and sprinkle with chopped cilantro.

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’’}else{js=’’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book:

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.