Recipe: Poblano Roasted Corn Chowder

img_6024A couple of months ago when delicous sweet Olathe corn was on sale, I bought a LOT of ears… grilled them up, stripped the kernels off the cob, and froze it in plastic bags.  Boy, was that genius!

Now, if you don’t have that delectable grilled corn hanging out in your freezer, this can easily be made with frozen corn.  Either way, this is a warm and comforting meal!  Your family, friends, co-workers, kids, pets…. well, you get the idea…. they will all LOVE it!

And the best part?  It was on my table ready to eat in 20 minutes!  Enjoy!

Poblano Roasted Corn Chowder


  • 1 tablespoon canola oil
  • 3 poblano chiles, seeded and diced
  • 1/2 onion, diced
  • 28-32 ounces of frozen corn kernels, thawed
  • 2 cans cream corn
  • 1 cup vegetable broth
  • 2 cups milk
  • Optional garnishes:  shredded cheddar cheese, diced jalapeno, chopped cilantro, chopped green onion

In a stock pot, heat oil over medium-high heat.  Add chiles and onion and cook until tender, stirring often.  Add corn, cream corn and vegetable broth.  Bring to a boil, then reduce heat to simmer.  Stir in milk.  When heated through, serve in individual bowls and garnish as desired.  YUM!




Author: drjennbowersnutrition

Dr. Bowers is a Registered Dietitian Nutritionist with over 20 years of experience in clinical nutrition, education and health promotion. Her down-to-earth philosophy is "All foods can fit!"

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