Smoked Poblano Corn Chowder
Smoked Poblano and Corn Chowder is something you just have to experience for yourself!
Oh… my… goodness, I don’t have the words to accurately describe how phenomenal this soup is!
Soup making day in our house is a happy, happy day and often includes dancing.
Lucky for me my family loves me and allllll my weirdness.
I told my family I wanted to call it “marry me” chowder because it seriously could cause a marriage proposal on the spot.
My husband said he’d ask me but he already did- haha 😉
How to Make Smoked Poblano Corn Chowder
The first step is setting some corn on the cob, poblano peppers, jalapeno peppers, and thick slices of red onion on a tray.
Brush them on all sides with olive oil and sprinkle with kosher salt and pepper.
Then head out to the smoker that is set somewhere around 180 to 200 degrees.
We don’t really want to cook these all the way, just give them that amazing smoky flavor.
The veggies will smoke for an hour and a half total, and flip them halfway through.
Let the veggies cool and then cut the corn off the cob and dice the red onions.
For the poblanos and jalapenos cut the stems off and remove the seeds, or leave a few in if you want some extra spice.
Making the Smoked Poblano Corn Chowder
Shew, that was a lot of time and effort and we haven’t even started the actual soup yet…hang in there, this is worth it!
First set a large soup pot over medium heat and cut 10 slices of bacon using kitchen scissors right into the pot.
Cook the bacon for 7 to 8 minutes.
Remove some bacon to garnish the soup and remove most of the bacon grease.
Then add 2 russet potatoes that have been peeled and diced, Old Bay seasoning, crushed red pepper flakes, and garlic.
Cook this for about 6 minutes, stirring it a few times.
Add all of those gorgeous, smoked veggies and four cups of chicken stock.
Bring this to a boil and then reduce the heat and simmer for 10 minutes.
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Finally add half and half, fresh cilantro, and sugar.
Simmer for 10 more minutes.
Taste for seasoning and add kosher salt, pepper, Old Bay, and more crushed red pepper flakes as needed.
I tasted and seasoned a few times just to get it perfect.
Most times when I make soups or chowders I use my immersion blender and pulse just a few times to make a thicker, creamier soup.
This is optional step based on what you prefer of course.
Now you get to enjoy your Smoked Poblano Corn Chowder!
And if you’re anything like me you’ll do the happy soup dance to celebrate just how incredible this really is 🙂
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More recipes to try like Smoked Poblano Corn Chowder…
Smoked Red Pepper and Feta Dip
Shrimp and Corn Chowder
Mexican Street Corn Soup
Smoked Lobster Bisque
Traeger Stuffed Poblano Peppers
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Smoked Poblano Corn Chowder
Smoked Poblano Corn Chowder starts with smoked poblano peppers and corn for the most insanely delicious soup/ chowder ever!!!
Ingredients
- 8 ears corn on the cob shucked
- 5 poblano peppers
- 2 jalapeno peppers
- 2 red onions peeled and cut into thick slices
- olive oil, kosher salt, pepper
- 10 slices bacon
- 2 russet potatoes peeled and diced
- 1 1/2 Tbsps Old Bay seasoning
- 1 tsp crushed red pepper flakes
- 1 Tbsp garlic paste or minced garlic
- 4 cups chicken stock
- 3 cups half and half (or whole milk)
- 1/2 cup chopped cilantro
- 1/2 Tbsp sugar
Instructions
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Put the corn, poblanos, jalapenos, and red onion slices on a tray. Brush with olive oil and sprinkle with kosher salt and pepper on all sides.
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Put the veggies in a smoker set to 180-200 degrees for 1 1/2 hours, flip them halfway through.
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Remove the corn, peppers, and onion from the smoker and let cool. Once cool cut the corn off the cob, cut the stem and seeds out of each pepper and dice, also dice the red onion.
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Put a large soup pot over medium heat and cut the bacon using kitchen scissors directly into the pot in bite size pieces. Cook 7 to 8 minutes. Remove some of the bacon (for garnishing the soup) and most of the bacon grease.
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Add the diced potatoes, Old Bay, crushed red pepper flakes, and garlic to the pot and cook 6 minutes, stirring occasionally.
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Add the corn, diced peppers, and onions and the chicken stock. Bring to a boil and reduce heat to simmer for 10 minutes.
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Bring back to a boil and add the half and half, cilantro, and sugar. Reduce heat to low and simmer 10 more minutes. Taste for seasoning and add more kosher salt, pepper, Old Bay, or crushed red pepper flakes as needed.
Optional: Pulse with an immersion blender a few times for a thicker, creamier soup.
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Garnish with the remaining bacon crumbles and more cilantro if desired.
