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Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese is total comfort in a bowl!



Total time

0 minutes




Brunch, Dinner, Lunch


  • 8 slices bacon
  • 3 tablespoons canola or vegetable oil
  • 2 tablespoons butter
  • 1 large onion (chopped)
  • 6 cloves garlic (chopped)
  • 6 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
  • 6 large Poblano peppers, roasted, peeled, seeded and coarsely chopped (1 to 1 1/2 cups)
  • 1 bag (12-ounce) frozen corn kernels, thawed under hot tap water
  • 1 cup heavy cream
  • 2 cups shredded Gouda cheese
  • salt and freshly ground black pepper (to taste)


  1. Cook the bacon in a Dutch oven over medium heat until crispy.  Transfer to a paper towel-lined plate.  Crumble when cool.  Wipe out the Dutch oven.
  2. Heat oil and butter over medium-high heat in the Dutch oven.  Add the onion, reduce heat to medium-low and cook 7-8 minutes or until softened.  Stir in the garlic and cook briefly, approximately 15 seconds.
  3. Add the flour and cook 2 minutes.  Add the chicken broth and potatoes and bring to a boil.  Reduce heat to medium and cook until the potatoes are tender.
  4. Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer.  Add Gouda cheese and stir until cheese has melted.
  5. Add half the bacon, reserving the remainder for garnishing the chowder.
  6. Season to taste with salt and black pepper to taste.
  7. Serve in bowls, garnished with crumbled bacon.
  8. View the recipe instructions at From a Chef's Kitchen

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