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Apr 09

Roasted Poblano Corn Chowder

Roasted Poblano Corn Chowder

A new restaurant opened in my area a few months ago that sells an absolutely to-die-for Roasted Poblano Corn Chowder. I’m pretty sure I could eat it every day. The first time I tried it I knew I wanted to see if I could find a similar recipe to make at home. I scoured the internet and found a recipe from the Whole Foods Market Cookbook posted on a few different blogs. It’s not exactly the same as the version at my local restaurant, but once I thickened it up a little by running some of it through the blender and adding it back in it was close enough for me. This soup is really filling and easy to make. The sweet bites of corn mix together so well with the roasted pepper flavor and the soft, thick potatoes. This soup is great on its own, but you could also experiment with adding toppings such as avocado, sour cream, or a couple tablespoons of 2% shredded sharp cheddar. This recipe makes a lot of soup, so I am excited to freeze some and be able to enjoy this yummy homemade version of one of my favorite soups anytime I want. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

New Potatoes

Poblano peppers pre-roasting

 Poblano peppers roasted

Roasted Poblano Corn Chowder

Sweet corn and roasted poblano peppers with potatoes make this soup hearty and full of flavor!


  • 3 poblano peppers
  • 1 red bell pepper
  • 3 teaspoons extra virgin olive oil
  • 2 tablespoons light butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • ¼ cup + 1 tablespoon flour
  • 6 cups vegetable broth
  • 2 cups skim milk
  • 1 ½ lbs new potatoes, also known as fingerlings or creamers, unpeeled and diced
  • 1 (16 oz) package of frozen corn kernels
  • ¼ teaspoon cayenne pepper, or more or less to taste
  • salt & pepper to taste


  • Pre-heat the oven to 400. Line a baking sheet with aluminum foil. Brush the outsides of the poblano and red peppers with the olive oil and set them on the baking sheet. Pleace in the oven to roast for about 30 minutes until the skin on the peppers is charred and peels off easily. Peel the skins off the peppers and slice them open to discard the seeds. Chop the peppers into small pieces and set aside.
  • In a large pot, melt the butter over medium-high heat. Add the garlic, onion and celery and cook for about 5 minutes until the onions are translucent. Reduce the heat to low and stir in the flour to coat the vegetables. Cook for another five minutes, stirring frequently. Turn the heat back up to high and slowly whisk in the vegetable broth, stirring constantly. Add the milk and stir to combine. Bring the soup to a boil and then reduce heat to simmer for 5 minutes, stirring often. Add the poblanos, red pepper, potatoes, and corn. Simmer uncovered for 30 minutes. Add the cayenne, salt & pepper and stir.
  • Transfer three cups of the soup mixture into a blender and blend until the potatoes, corn, etc are smooth and the mixture is thick. Pour the thickened mixture back into the pot with the rest of the soup and stir to combine. Simmer for an additional 5-10 minutes and serve.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
136 calories, 25 g carbs, 3 g sugars, 3 g fat, 1 g saturated fat, 5 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 2 SmartPoints
Weight Watchers Points Plus:
4 per serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted from the Whole Foods Market Cookbook, found on several blogs including SammiW and Teri’s in the Kitchen

Roasted Poblano Corn Chowder

24 comments on “Roasted Poblano Corn Chowder”

  1. This was so good even though I had a blond moment and used 6 cans vegetable broth instead of six cups! It was more a soup soup than a chowder. Still yummy!!

  2. Could you make this in the crock pot?

  3. My daughter and son were at Central Market yesterday and they had this soup in their cafeteria so we tried a sample and loved it. I came home and “googled” the recipe and found it on your site. Today we made a big pot of this soup. It is very good just a little too hot my wife and son though my daughter loves it. Next time I’ll leave the cayenne out and switch one of the poblanos with another red bell pepper.. A few changes I made: I used half milk and half heavy cream and roasted the peppers over a charcoal grill instead of in the oven. I left out the olive oil on the peppers to make up for some of the the extra cals the milk/cream added and I used regular butter. I also roasted the corn in a cast iron skillet before putting it in the soup. With all the extra stuff the cal count came to about 215 calories per cup, which is the portion I have with my lunch. The batch made about 12 cups.

    Thank you for posting! I enjoy your site very much.

  4. I made this today because it was a nice fall day and game day. I also made the slow cooker beef bbq. Both were great. Thank you as always for the recipes.

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  11. This looks fabulous! I’m making it for a lunch we’re having tomorrow with friends. Will be using no butter (can’t keep it in the house because we’ll eat it 🙂 and almond milk rather than cow’s milk. Thank you!!!

  12. I have made this soup twice. It is sooooo good! Thanks for recipe.

  13. I have made this soup multiple times. It is a household fave! I can’t wait to try some of your other recipes!

  14. What is the serving size?

    • Amy, the serving info is listed directly under the recipe title in the recipe section in each post. Hope that helps!

  15. Did this freeze/reheat well?

  16. I was so excited to make this soup…I made it today & am so disappointed. I followed the directions to a “T” & it came out spicy (I left out the cayenne altogether) & somewhat one note in flavor. Maybe it’s just not for me…darn it I so hate when I take so much time & it’s not good…

  17. Do you cut the red pepper in half before you roast it?

  18. My boyfriend and I are trying to lose a few covid pounds, so I have been seeking new low-calorie recipes. I love corn & peppers and decided to give this recipe a try last night. I loved it. Made the recipe as written and it was fabulous. Thanks so much for the great ideas. I made another one of your recipes the other night – lemon chicken orzo with tomatoes and asparagus, and it was delicious too!

  19. Great recipe! Thank you!
    I borrowed an idea from another soup recipe I make quite often & blended the liquid with about 3/4 can of cannelini beans to make it creamy. If you’re following WW, that’s 0 added points!

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