Tex meets Mex for an unforgettable chowder

The perfect bowl of poblano corn chowder satisfies any chilly fall craving — science meets soul, and “tex” meets “mex”. This tasty soup is designed to deliver warmth, texture, and Tex-Mex magic, especially as winter creeps in.

First, let’s talk about the poblano pepper, the star of this dish. Roasting isn’t just for the pyromaniac in you. That charred skin? It’s the Maillard reaction in action, creating layers of smoky, yet sweet flavor. When you peel away the blackened exterior, what’s left is tender, aromatic perfection. It’s like unwrapping a present where you already know you’ll love what’s inside.

Next, corn. Whether it’s fresh, frozen, or (in a pinch) canned, this is your natural sweetener. Corn brings balance to the smoky poblano and the heat from the jalapeño. And here’s a pro tip: If you’re working with fresh corn, don’t toss those cobs! Simmer them in your broth for an extra hit of flavor — a little culinary hack to maximize every kernel of goodness.

The potatoes act as the backbone of the chowder. Starches released during cooking thicken the soup without needing extra flour or roux. It’s a seamless way to keep things gluten-free and satisfyingly creamy. Speaking of creamy, the heavy cream at the end isn’t just for indulgence; it’s a vital textural element that smooths out the spice and ties everything together.

But the spices — oh, the spices! Cumin, smoked paprika, chili powder:, the essence of Tex-Mex cuisine. They’re what take this chowder from “good” to “where has this been all my life?”

Garnishes are ultra-super-mega important for Tex-Mex food. In this case, tortilla strips and a squeeze of lime add crunch and acidity, and add some shredded cheese, because cheese is awesome.  And there you have it, a dish engineered for cold nights, where every element works together like a well-tuned machine.

Poblano corn chowder, step by step

Ingredients:

• 2 tbsp butter or olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 poblano peppers, roasted, peeled, and diced
• 1 jalapeño, minced (optional, for extra heat)
• 4 cups fresh or frozen corn kernels (about 6 ears of fresh corn)
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or substitute with coconut milk for a dairy-free option)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese (optional)
• 1/2 cup chopped cilantro, for garnish
• 1 lime, cut into wedges
• Tortilla strips or crushed tortilla chips, for topping

Instructions:

1. Roast Poblanos:
   • Place poblano peppers directly over a flame (gas stovetop or grill) or under a broiler, turning frequently, until charred and blistered on all sides.
   • Transfer to a bowl, cover with plastic wrap or a lid, and let steam for 10 minutes. Peel off the skin, remove seeds, and dice.
2. Sauté Vegetables:
   • In a large pot, melt butter over medium heat. Add onions and cook until soft (3-4 minutes).
   • Stir in garlic, diced poblano, and jalapeño, cooking for another minute.
3. Add Corn and Potatoes:
   • Stir in corn and diced potatoes. Add cumin, smoked paprika, chili powder, and cayenne. Cook for 2 minutes, stirring to coat the vegetables in the spices.
4. Simmer:
   • Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
5. Blend (Optional):
   • For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer a portion of the soup to a blender, blend, and return to the pot.
6. Finish with Cream:
   • Stir in heavy cream and simmer gently for 5 minutes. Adjust seasoning with salt and black pepper.
7. Serve:
   • Ladle soup into bowls. Top with shredded cheese, cilantro, and tortilla strips. Squeeze a lime wedge over each serving for that Tex-Mex finish.

Let me know what you think in the comments!

Stephen Randall has lived in Mexico since 2018 by way of Kentucky, and before that, Germany. He’s an enthusiastic amateur chef who takes inspiration from many different cuisines, with favorites including Mexican and Mediterranean.