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Potato and Poblano Corn Chowder

Servings: 4

While you could make this spicy take on corn chowder with frozen corn, it’s best with fresh.


  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 1 poblano, seeded and coarsely chopped (about 1/2 cup)
  • 1 medium carrot, peeled and coarsely chopped (about 1/3 cup)
  • 1 medium rib celery, thinly sliced (about 1/3 cup)
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. all-purpose flour
  • 1 Tbs. tomato paste
  • 2 cups lower-salt vegetable or chicken broth
  • 1-1/2 cups whole milk
  • 1 medium red potato (about 8 oz.), cut into 1/2-inch chunks
  • 2 cups fresh corn kernels (from about 3 cobs)
  • 1 Tbs. fresh lemon juice
  • Cayenne, to taste


  • Melt the butter in a large Dutch oven or similar pot over medium heat. Add the onion, poblano, carrot, celery, coriander, cumin, thyme, 1 tsp. salt, and 1/4 tsp. pepper, and cook, stirring occasionally, until the onion is translucent, about 6 minutes. Sprinkle the flour over the vegetables, and cook, stirring constantly, for 30 seconds. Stir in the tomato paste, and then add the broth and milk. Add the potatoes and corn, and bring to a simmer over medium-low heat. Cover, reduce to a low simmer, and cook, stirring occasionally, until the potato is tender, about 15 minutes.
  • Using a potato masher, slightly mash the vegetables in the pot to thicken the chowder to your desired consistency. Add the lemon juice, and season to taste with cayenne, salt, and pepper.


Rate or Review


  • spookysmom | 07/17/2018

    I made this today following the directions. Once completed, I thought it could use something else so I added about a half teaspoon garlic powder and salt. In fact, to bring out the flavors, I added salt a few times (not a lot, just multiple times). If I were to make this again, I would make a few changes. 1) I would chop bacon and cook it til the fat renders, remove it from the pan, saving it as a garnish at time of serving. I actually had real bacon bits/crumbles in my refrigerator so I added some to the soup when I served it. Delicious!! 2) I strongly suggest adding the potato and corn after the broth but before the milk, cooking the potato til done or nearly done. Then add the milk and heat through. I had a difficult time maintaining a simmer and not boiling the milk, yet having enough heat to actually cook the potato. I think it would also be good with the addition of cooked chicken or shrimp!

  • redvoodoo23 | 07/13/2018

    Great!! I doubled the recipe and added extra vegetables. Also added a little more flour & paste to thicken. Simmered/cooked more like 45-60 minutes. Everyone loved it!! Will definitely make again.

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