Quick Poblano-Corn Chowder

 Quick Poblano-Corn Chowder - the subtle sweetness of the corn balances the slight heat from the peppers, making this chowder the perfect dish to make during the final weeks of winter! 


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When I lived in New York, I didn't think twice about paying for grocery delivery. In my mind, it was a necessary expense. I didn't have my car in the city, and, since I lived a few blocks from the nearest store, it didn't make sense to take a taxi. Plus, I admit... It was nice knowing I didn't have to carry everything up to my third-floor walk-up.

Then I relocated to Pennsylvania and had access to my car again. Grocery delivery slid over into the "luxury" column. It classified as an unnecessary expense. I could drive to the grocery store, pick out my items, ring them out, and bring them home. Grocery shopping became a game for me as I tried to see how far under budget I could land. I started to enjoy that time I had by myself.

But life changed. Again.


My feelings about going to the grocery store every week changed after I had a baby. Grocery shopping became a huge chore. Especially considering how many extra steps it takes when you bring a baby along with you. Shopping trips took longer and I grew more and more resentful of having to go at all.


I'm pregnant again and, of course, my feelings about grocery shopping have darkened. Our second child isn't even here yet and I loathe the idea of going to the store, even when I don't have to bring Caroline.

So, I decided that enough was enough.


We started giving grocery delivery services a test-run. Sure, there's a delivery fee involved... But, to me, it's worth paying the fee to save some of my time and energy. That way, I can put my efforts toward the other things. Like making this Quick Poblano-Corn Chowder from Quick Fix Meals by Robin Miller.


The combination of the two peppers -- poblano and chipotle chiles in adobo sauce -- give the soup a nice heat. Then the subtle sweetness of the corn balances out that heat so it's not overwhelming. It's a great make-ahead dish that tastes even better the next day after all the flavors have had a chance to marry.


It's clear that winter is planning on sticking around for a little longer. Why not make a pot of this chowder to stay warm while you wait for spring to arrive?


By the way, our first grocery delivery order couldn't have been easier. The enjoyment I used to feel when grocery shopping is coming back and I can't wait to place our next order...


Probably because I'm planning on shopping from our couch while wearing my pajamas. ;-)

Quick Poblano-Corn Chowder

Recipe by Taste As You Go // adapted from Quick Fix Meals Printable Recipe

The subtle sweetness of the corn balances the slight heat from the peppers, making this chowder the perfect dish to make during the final weeks of winter!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 poblano pepper, seeded and diced
  • 1 teaspoon canned chipotle chile in adobo sauce, minced
  • 1 teaspoon dried oregano
  • 6 cups fat-free, reduced-sodium chicken broth
  • 3 cups frozen corn
  • 1 large russet potato, peeled and diced
  • 2 bay leaves
  • 1 teaspoon Kosher salt
  • 1/2 cup milk (I used 1%)
  • 1/2 cup shredded Monterrey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • Tortilla strips, for garnish

  1. In a large Dutch oven (like this one), heat the olive oil over medium heat for 2 minutes.
  2. Add the onion and garlic and cook for 1 minute.
  3. Stir in the poblano peppers, chipotle peppers, and oregano.
  4. Add the broth, corn, potato, bay leaves, and salt, bring to a boil and boil until the potato is fork-tender, about 8 minutes.
  5. Stir in the milk and cheese and simmer until the cheese melts.
  6. Remove the bay leaves and puree about 1 cup of the chowder in a blender or food processor until smooth. (I used my immersion blender.) Return the puree to the pot and mix well.
  7. Remove from the heat and stir in the cilantro.
  8. Ladle the soup into their bowls, top with the tortilla strips, and serve.


One year ago: Make and Freeze Homemade Baby Food: Sweet Potato Purée {HOW-TO}
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