Spicy Arizona State-Style Roasted Poblano and Corn Chowder
A creamy, spicy chowder featuring fire-roasted poblano peppers and sweet corn with a kick of chili powder, inspired by Southwest flavors. This american-inspired soups (vegetarian) ready in about 50 minutes pairs medium poblano peppers, (fresh or frozen) yellow corn kernels, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium poblano peppers
- 2 cups (fresh or frozen) yellow corn kernels
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ground chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
- Step 1: Preheat oven broiler to high. Place 3 medium poblano peppers on a baking sheet and broil for 8-10 minutes, turning occasionally, until skins are blackened and blistered.
- Step 2: Transfer poblano peppers to a bowl and cover tightly with plastic wrap. Let steam for 10 minutes, then peel off skins, remove seeds, and chop into 1/2-inch pieces.
- Step 3: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
- Step 4: Add 3 minced garlic cloves, 1 teaspoon ground chili powder, and 1/2 teaspoon ground cumin to the pot. Cook for 1 minute until fragrant.
- Step 5: Stir in chopped poblanos and 2 cups yellow corn kernels. Pour in 4 cups vegetable broth and bring to a simmer. Cook for 15 minutes to blend flavors.
- Step 6: Using an immersion blender, partially puree the soup to create a creamy texture with some chunks remaining.
- Step 7: Stir in 1 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat through for 5 minutes without boiling.
- Step 8: Remove from heat and stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Arizona State-Style Roasted Poblano and Corn Chowder take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Arizona State-Style Roasted Poblano and Corn Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium poblano peppers from drying out.
Can I substitute ingredients in Spicy Arizona State-Style Roasted Poblano and Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Arizona State-Style Roasted Poblano and Corn Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Arizona State-Style Roasted Poblano and Corn Chowder vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
