Roasted Poblano Corn Chowder

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This Mexican-inspired Roasted Poblano Corn Chowder is made with chunky potatoes, sweet corn, and roasted chiles, all simmered in a flavorful veggie broth with fresh cilantro. It’s so rich, hearty, and perfect with a slice of warm bread. I love that is totally plant-based and ready in about 45 minutes.

Soup is on the menu at least once a week in my house. They’re easy to throw together, and everyone has their favorite. My husband loves anything with a little spice, like this spicy Indian lentil soup while the kids stick to the simple stuff like a classic tomato soup, I’m just glad they’re eating veggies putting up a fight. Ha!

One of my close friends used to love classic Mexican corn soup, but ever since she went vegan, she’s been missing out because most recipes use cream and butter. So I figured it was time to give it a little makeover. I kept all the flavor but made it totally plant-based and way lighter, now she can enjoy it again, and honestly, we both can’t stop making it. 🙂

🥘 Ingredients

To make this vegan poblano corn chowder, here’s what I use. It’s all wholesome stuff you probably already have in your pantry:

Poblano chiles: I love using poblanos because they have a mild heat that’s not too much for the kids. If I want it extra mild, I take out the ribs inside the peppers, but I usually leave them as is.

Corn: I use fresh corn when it’s in season, but frozen or canned makes this soup super quick. All three work great, so I just go with what I have.

Potatoes: Yukon golds are our favorite to use, but red potatoes or russets work as well.

Onion: Sweet or yellow onions are ideal for their neutral taste.

Garlic: Fresh garlic cloves will give you the best flavor. For a sweeter flavor, roast the garlic in addition to the chilies and corn.

Veggie broth: Keep this poblano corn chowder vegan by using vegetable broth, if you eat meat you can substitute it for chicken broth. Make sure to choose low sodium if needed.

Lime Juice: It is best to use freshly squeezed lime juice, however if you have to use bottled you can.

Cilantro: This fresh herb adds amazing flavor, I do not recommend skipping it.

Raw cashews: These are optional but create the most creamy texture!

🔪 How To Make

Making this roasted poblano corn chowder is super straightforward, nothing fancy here. Here’s how I do it step by step to get all that flavor.

Roast the veggies: I preheat the oven to 400 Fahrenheit and line a baking sheet with parchment. Then I add the poblanos and corn, drizzle them with a little oil or broth, and roast for about 40 to 45 minutes until the skins are browned and popping. If I want the garlic to have a sweeter flavor, I roast that along with them too.

Prep the roasted chiles: Once the chiles and corn are done roasting, I place the chiles in a plastic bag or wrap them in foil so they can steam for about 5 minutes. Then I peel off as much of the skin as I can and chop them up for the soup.

Sauté the veggies: In a large pot, I cook the potatoes, onion, garlic, and salt in a little oil or broth over medium heat for about 5 to 7 minutes, just until they start to brown. Then I add the chopped roasted chiles and corn and let everything cook together for a few more minutes to bring out the flavor.

Add the flavor: I stir in the lime juice and chopped cilantro and let it all sauté for another 3 to 4 minutes. Then I pour in the veggie broth and let everything simmer together for about 5 more minutes.

Make it creamy: If I’m going for the creamy version, I scoop about 1 cup of the soup into a blender with the soaked cashews and a little extra broth. I blend it until it’s smooth and creamy, then pour it back into the pot and give it a good stir.

Serve it up: I ladle the soup into bowls and let everyone add their favorite toppings. We like a squeeze of lime, extra cilantro, or even a few crushed tortilla chips on top.

📖 Variations

I make this soup all the time, and there are a bunch of twists I’ve tried, and I’d love to share a few of my favorites with you.

Add black beans: I sometimes stir in a can of black beans near the end for extra protein. It makes the soup more filling and adds great texture.

Make it spicier: When I want a little more heat, I swap one of the poblanos for a jalapeño or serrano.

Baby and kid option: For little ones, I blend or pulse the roasted veggies with a bit of broth to make a smooth soup. For older babies, I leave some soft veggies whole or let them gum on a piece of corn on the cob. If I’m using a mild pepper, I include that too for extra flavor without any spice.

🍽 Serving Suggestions

Whenever I make this corn chowder for dinner, I usually turn it into a little Mexican-inspired night for the whole family. My boys love helping me set the table while I warm up a batch of healthy black bean tacos and slice up some smoky vegetarian fajitas.

One time we had friends over and I made a double batch of those crispy butternut squash quesadillas and the kids kept coming back for more until the tray was empty. If we’re having a laid-back dinner or a movie night, I’ll bring out a big dish of this 7-layer healthy taco dip with some tortilla chips. Everyone just gathers around and digs in.

🧊 Storage Directions

Refrigeration: When I want to prep ahead, I roast the chiles and corn, chop the veggies, and get the toppings ready. I store everything in airtight containers in the fridge and it keeps well for up to 3 days. Leftover soup stays fresh in the fridge for up to 5 days.

Freezing: If I have extra, I let the soup cool completely and pour it into a freezer-safe container. It freezes well for up to 3 months, which makes dinner super easy on busy nights.

Reheating: I usually reheat bowls in the microwave when we need something quick. If we’re having a sit-down meal, I warm it up on the stovetop over medium heat until it’s hot

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