I like extra spicy food, how do I add more heat?

To amp up the heat in this recipe, I would suggest leaving the seeds in the jalapenos. The seeds/ribs of the jalapeno are the spiciest part. For this recipe, I like the level of heat you get when you remove them, but leaving them in would definitely make it spicier. You could also sub the mild diced green chilis for a hotter variety.

Do I really need to roast the peppers?

While it might seem like an extra step, roasting the peppers is crucial to creating the sweet, smoky, spicy flavor that makes this chowder so delicious.

Can I use frozen or canned corn?

Yes you can, but since frozen and canned corn are already cooked, I would wait to add them until after the potatoes are fully cooked.

Can I blend the chowder to make it creamier?

While some corn chowder recipes suggest blending to get a creamy texture, I actually prefer to NOT blend my corn chowder. While testing this recipe I tried a version without a roux that blended part of the soup instead and it was chunky and looked almost curdled (since it’s difficult to blend corn completely).

Spicy Roasted Poblano and Jalapeno Corn Chowder

Ingredients

Scale

4 poblano peppers
2 jalapeno peppers
Cooking oil of choice for coating the peppers
2 tablespoons butter
4 scallions, white bulbs and light green top chopped together, and darker green tops chopped and reserved separately for serving
1/4 cup flour
1 pound yellow (waxy) potatoes, peeled and cut into 1/2-inch dice
4 cups fresh corn kernels (cut from 4–6 ears)
1 4 oz can of mild diced green chilis
6 cups chicken stock
1/3 cup heavy cream
1/4 teaspoon freshly ground black pepper
Salt to taste

For serving:

Sour cream
Blue corn tortilla chips
Reserved scallion tops

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Instructions

ROAST PEPPERS: Set the oven to broil. Lightly coat the peppers in olive oil. Place peppers on a baking sheet 6 inches from the broiler flame, and broil about 5-10 minutes, flipping every couple minutes until skins are thoroughly blackened. Remove peppers from the oven and add them to a bowl covered with a tea towel.
PREPARE PEPPERS: When peppers are cool enough to handle, peel off and discard the skins. Remove seeds and dice the peppers (see notes about tips to do this). Set aside.
COOK SCALLIONS: In a dutch oven or large pot, melt butter over medium heat. Add scallion bulbs, and cook, stirring occasionally, until they start to soften, about 3 minutes.
ADD FLOUR: Stir in the flour and cook for about a minute, stirring nearly constantly. Add 3 cups of the chicken stock and use a whisk to stir well and ensure the flour has been incorporated.
SIMMER SOUP: Add the remaining broth, peppers, potatoes, corn, and diced green chili to the pot. Bring to a boil. Cover, reduce heat and simmer, stirring occasionally, for 20-25 minutes or until the potatoes are tender.
ADD CREAM: Add the cream and black pepper. Give it a stir and then taste for salt.
SERVE: To serve, top each bowl of chowder with sour cream, scallion greens and blue corn chips.

Notes

Be careful when removing the seeds, especially from the jalapenos. If you get any on your hands, make sure to wash your hands well before touching your face.
If you like to eat really spicy foods, leave the seeds in.
Nutrition information does not include sour cream, scallions and corn chips used for serving.

Author: Christine
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 2/3 cups
Calories: 375
Sugar: 12.7 g
Sodium: 619.2 mg
Fat: 14.4 g
Carbohydrates: 52.9 g
Protein: 12.3 g
Cholesterol: 24.9 mg