Roasted Poblano Corn Chowder

This week has been wonderfully gloomy and cozy — the kind of weather that makes you want to linger in the kitchen. The mornings have been cool and pleasant, with rain on and off for the past three days. Naturally, I started craving something warm and comforting. A soup was my intention.

Sometimes the best recipes begin in the fridge. I had corn and poblano ready for my usual Mexican-inspired chowder — my friends and I call it simply Poblano Chowder. But there were also leeks, shallots, thyme, shiitake mushrooms, bacon, and a half bottle of white wine staring back at me. The chowder I typically make doesn’t include any of those ingredients, but instead of forcing one direction, I let the ingredients speak. I didn’t want them to go to waste — and I’m so glad I didn’t.

What came together is a chowder that feels like a conversation: smoky corn and poblano from Mexico, layered with French touches of thyme, leeks, mushrooms, and wine. It’s rustic and resourceful, but also surprisingly elegant — the kind of bowl that feels as much at home on a cozy weeknight table as it does at a dinner party.

Dylan and I are hosting a Fall Fête dinner later this month, and I can already see this chowder as a starter. The days are turning wonderful again, and I’m so inspired to use our backyard. I miss the feeling of gathering friends under the trees for dinner.

Have you ever tried Chiles Rellenos? My friends keep asking me to make them Chiles En Nogada, they say they are having their viral moment.

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Serves: 4–6
Best for: Cozy dinner parties, late-summer to autumn evenings, or as a luxurious starter for a multi-course meal

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Ingredients

For the Chowder

• 4 ears fresh corn, charred (or 4 cups kernels, plus cobs reserved)

• 4 oz thick-cut bacon, diced

• 2 Tbsp butter (optional, if bacon renders less fat)

• 3 shallots, finely diced

• 1 medium leek, white + light green parts only, thinly sliced

• 6 oz shiitake mushrooms, stems removed, caps sliced

• 2 cloves garlic, minced

• 2 poblano pepper, roasted, peeled, seeded, and diced

• 1 jalapeño, roasted, peeled, seeded, and diced (optional, for extra heat)

• ½ cup dry white wine

• 2 sprigs fresh thyme

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 2 medium Yukon gold potatoes, diced

• 4 cups corn stock (see Kitchen Notes) or chicken stock, or vegetable stock. Its your choice.

• 1 cup Mexican crema (or 1 cup heavy cream)

• 2 Tbsp masa harina mixed with ¼ cup warm water (optional, for body)

• Salt & freshly cracked black pepper, to taste

Note: If you like the poblano to stand out more, make a Poblano Purée. Roast and peel 2 more poblano peppers blend with a splash of stock into smooth paste. Stir this purée into the chowder before simmering — it infuses poblano through the broth, not just as chunks. Add it after you Deglaze the pan, step 4.

Garnishes

• Crumbled Cotija or queso fresco

• Fresh cilantro + thyme leaves

• Lime wedges

• Crispy tortilla strips or baguette crostini (fusion!)

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Method

1. Roast & Prep
   Char the corn under a broiler or directly over a flame until lightly blistered. Cut kernels off and reserve the cobs.
   Roast poblano (and jalapeño, if using) until skin blisters, place them in a container with a lid, let them sit for 10 minutes, this will make peeling the skin easier, remove seeds, and dice.

   

2. Render & Sauté
   In a large pot, render bacon until crisp. Remove half the pieces for garnish.
   In the bacon fat, sauté shallots, leek, and shiitake mushrooms until softened and golden.

3. Aromatics
   Add garlic, the diced roasted poblano (and jalapeño if using), cumin, smoked paprika, and thyme. Cook 1–2 minutes until fragrant.

4. Deglaze
   Pour in white wine. Scrape up browned bits and simmer until reduced by half.

   If you are using the poblano purée. Stir in the poblano purée. Let it coat the aromatics and marry with the wine reduction for 1–2 min.

   

   Left: If you add the Poblano Purée this is what a looks like, Right: After you add the Mexican Crema to the chowder.

5. Simmer
   Add potatoes, corn kernels, and corn cobs. Pour in stock. Bring to a boil, reduce heat, and simmer ~20 minutes until potatoes are tender. Remove cobs and thyme sprigs.

   

   This is what your chowder will look like if you don’t use the poblano purée. Its still taste amazing. Still has that smoky profile.

6. Thicken & Enrich
   Stir in masa slurry (if using). Simmer 5 more minutes. Swirl in crema (or cream + lime juice). Adjust seasoning with salt and black pepper.

7. Blend (Optional)
   For a velvety base, purée half the chowder with an immersion blender, leaving bacon, mushroom, and corn pieces intact.

8. Finish
   Ladle into bowls. Garnish with reserved crisp bacon, Cotija, cilantro, thyme leaves, and lime.

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🌿 Suggested Pairings

• A glass of dry white wine (Sauvignon Blanc or Albariño)

• Warm baguette crostini or tortillas for a playful fusion touch

• Seared scallops or grilled shrimp skewers for a luxe add-on

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🍋 Kitchen Notes

• Corn Stock Upgrade: Simmer cobs with 8 cups water, ½ onion, 2 garlic cloves, 1 bay leaf, cilantro, Parmesan rinds (if you have any), shiitake mushrooms stems, salt, and peppercorns for 45–60 minutes. Strain. This deepens the chowder.

• Texture Control: For rustic texture, skip blending; for refinement, purée more thoroughly.

• Vegetarian Option: Skip bacon, add olive oil, and boost umami with extra shiitakes and a splash of soy or tamari.

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🍂 A Note from Lily

This chowder is smoky, silky, and unexpected—just the kind of bowl to slow a busy evening down and make the table feel special.

Thanks for being here.

🌿 Want more recipes?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

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