Ingredients
Equipment
Method
Char and prepare the poblanos
- Char the poblano peppers over an open flame or under the broiler until blackened, rotating as needed for even blistering, about 6–10 minutes depending on your flame or broiler distance.
- Transfer the blackened poblanos to a covered bowl and steam for 10 minutes to loosen the skins.
- Peel, seed, and dice the charred poblanos, discarding any loose charred bits that don’t scrape off easily.
Build and simmer the chowder
- Melt the butter in a large pot or Dutch oven over medium heat, then swirl to coat the bottom, about 1–2 minutes.
- Sauté the onion and garlic until softened and fragrant, stirring often, about 4–6 minutes.
- Add the corn, roasted poblanos, chicken broth, and cumin, then bring to a simmer over medium-high heat.
- Simmer for 15 minutes, stirring occasionally, until the flavors meld.
Blend for a chunky-smooth texture
- Blend a portion of the soup until smooth, then pour it back into the pot to keep a chunky-smooth texture.
Finish and serve
- Stir in the heavy cream and season with salt and pepper to taste, then heat through over medium-low heat until steaming but not boiling, about 3–5 minutes.
- Serve the chowder hot, letting it rest 2 minutes so it thickens slightly as the cream settles.
Notes
Pro tip: steaming the charred peppers in a covered bowl makes peeling off the blackened skins much easier. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove, adding a splash of broth if too thick. Freezing is not recommended because the cream can separate when thawed and reheated. For a dairy-light swap, use evaporated milk instead of heavy cream and add it at the end the same way.