There are many ways to make a corn chowder recipe extra delicious, and this Southwest-inspired pumpkin poblano corn chowder is a unique, spicy, autumn-appropriate option. Serve it topped with queso fresco and cilantro for a hearty fall dinner, with leftovers for lunch the next day.
Here in the U.S., we tend to think of pumpkin as a vegetable to be pureed, sweetened, and baked into desserts. That it’s so much more is a secret that many American cooks have yet to discover. In its native Mexico, pumpkin is roasted in chunks, blended into savory soups and sauces, and stuffed into tacos and empanadas. In my humble opinion, Mexican cuisine really does pumpkin some well-deserved culinary justice, and it naturally inspired this poblano pumpkin corn chowder recipe.
Pumpkin is fairly bland by itself, especially compared to other squash varieties, and always seems to need sweetness to really bring out its signature flavor. That’s what makes sweet fresh corn a natural addition to this healthy pumpkin recipe. The heat from the poblanos gives it a delightful kick, and the richness of the chowder balances out the bright flavors.
A gluten-free approach to rich and creamy chowder
Classic chowder recipes, with a few exceptions, start with ingredients I’m generally not too excited about: all-purpose flour, butter, and milk or cream. They are all delicious, but if I’m going to indulge, it’s not going to be when I’m making a soup that doesn’t actually require them.
In fact, this healthy soup mostly thickens itself. I love this trend in creamy gluten free soups, which is to remove some of the soup and blend it, then return it to the pot. Not only does this make the soup plenty thick and creamy, it also boosts the flavor, since we are blending all that pumpkin-poblano-corn goodness right into the soup base. This technique infuses every bite with the delicious flavor combination that really makes this soup work.
Is it less decadent than a cream-enriched soup? It is, but decadent is not necessarily what I’m looking for in this easy weeknight meal, and it’s plenty thick and creamy for my family. I do like to add ½ cup of Greek yogurt, which adds just a touch of additional creaminess and a tart, acidic note that balances the rich flavors, but this step is optional.
How to serve this dish
- Top your pumpkin poblano corn chowder with queso fresco, cilantro, and chopped red or green onion for an extra touch of flavor.
- Add protein by tucking in some chunks of white fish like cod or halibut during the last few minutes of cooking. Shrimp is delicious in this chowder too.
- I like to accompany this chowder with warm whole wheat sourdough to mop up the remnants of soup from my bowl.
Ingredients and substitutions
Poblano peppers: These are usually available at the grocery store. When I can’t find them or I’m cooking for anyone who prefers no heat, I use Anaheim chilis or green bell peppers (if you use bell peppers, don’t roast them, just add them with the carrots). You can also use canned roasted chili peppers…Hatch chilis are really good in this recipe.
Avocado oil: Any neutral oil can be substituted, including canola oil.
Aromatics: Onions, garlic, and carrots serve as the aromatic base.
Pumpkin puree: Make sure to get 100% pumpkin puree, NOT pumpkin pie filling! Pureed sweet potato or butternut squash can also be substituted.
Cumin and coriander seed: Classic Mexican spices add depth of flavor without adding heat.
Corn: Fresh or frozen corn works in this recipe. I don’t recommend using canned corn.
Broth - Either vegetable or chicken broth.
Salt and Pepper - I test my recipes using Morton’s kosher salt unless otherwise noted. Any time you use table salt, cut the amount by half.
FAQ: Poblano pumpkin corn chowder
Absolutely! You can add in shredded cooked chicken while the soup simmers. Another option is to tuck small pieces of a white fish like cod or halibut into the soup during the last 5 minutes of cooking. Shrimp is delicious as well.
Of course! I use fresh pumpkin in soup recipes all the time. The moisture content of fresh pumpkin can really differ a lot from canned, so it may affect how thick your chowder is. If your puree seems thin, start with less broth, and add more toward the end as your chowder starts to cook down a bit.
Also keep in mind that the typical Halloween pumpkin doesn’t have great flavor, especially for a savory pumpkin recipe. I recommend using sugar pie pumpkins, Cinderella or royal pumpkins, or blue pumpkins, which are crossed with Hubbard squash. This site, From My Bowl, has a great article on how to make your own pumpkin puree.
Well, for me they are perfect! Definitely hot, but not so much that it masks the flavor of the pumpkin and the corn. But to be perfectly honest, they are a little too spicy for Mr. Parsley & Parm’s taste. He eats it anyway, but he prefers for me to use Anaheim peppers, which are milder than jalapenos. Mild or medium Hatch green chiles will also work. If you want your chowder to be straight mild with no heat, use green bell peppers, but don’t roast them.
Tips for the perfect poblano-pumpkin corn chowder
Roast your own poblano peppers. Using fresh poblano peppers adds an extra step to this chowder recipe, but it’s worth the effort if you’ve got the time. For more detailed instructions on how to roast your peppers, check out my post How to Roast Sweet or Hot Peppers.
Short on time? Use canned chiles. If you aren’t into roasting your own peppers (no judgment!), these canned Hatch chile peppers are my favorite.
Blister your corn to add a little smokiness. I don’t do this every time, but it’s absolutely delicious. I include instructions for blistering corn on the stovetop in my recipe for roasted Hatch chile guacamole with blistered corn.
Let the soup cool for 10 minutes before serving. Pumpkin flavor is notorious for disappearing in piping hot dishes. A short cool-down after simmering is all it takes to bring the savory pumpkin flavor back to the fore.
Prep ahead, storage, and reheating
Pumpkin poblano corn chowder can be made up to a day in advance. In fact, Mr. Parsley & Parm thinks it tastes better after chilling in the fridge for a day. To reheat, add chowder to a saucepan and bring to a light simmer until everything is heated through.
This chowder can be stored in an airtight container in the refrigerator for up to three days. It can also be frozen for up to three months.
Did You Make This Recipe?
If you make this pumpkin poblano corn chowder, I’d love to hear what you think. I am always trying to get better at developing recipes, and your feedback helps me do that.
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Pumpkin Poblano Corn Chowder
Equipment
- Baking sheet
- Tongs
- Heat proof bowl
- Cutting board and knife
- Food safe gloves
- Vegetable peeler
- 1 6 or 8 quart soup pot
- Spoon or spatula for stirring
Ingredients
- 2 poblano peppers -use Anaheim chiles for less heat, green bell peppers for no heat
- 2 tablespoons avocado oil -or other neutral oil of your choice
- 1 medium onion -diced
- 2 large carrots -diced
- 4 cloves garlic -minced or pressed
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 cup pumpkin puree -NOT pumpkin pie filling
- 4 cups low-sodium chicken or vegetable broth
- ¾ teaspoon kosher salt, plus more to taste -if using full sodium vegetable broth, decrease to ½ teaspoon
- ¼ teaspoon ground pepper
- 1 ½ cups chopped Yukon gold potatoes -about 2 large potatoes
- 3 cups corn -fresh or frozen (2-3 cobs fresh)
- ½ cup plain Greek yogurt -any fat content
- Optional garnishes: queso fresco, fresh cilantro, diced red onion
Instructions
Roast the peppers
- Turn on your oven broiler and wash and dry your peppers. Arrange them on a rimmed baking sheet.2 poblano peppers
- Cook the peppers under the broiler for 10-12 minutes, turning at least once, until the skin is charred and blistered on all sides.
- Remove the peppers to a bowl, cover with a lid or foil, and allow to sit for 10 minutes.
Prep remaining ingredients
- Dice the onions and carrots and press the garlic. If you are using fresh corn, cut the kernels from the cob.1 medium onion, 2 large carrots, 4 cloves garlic, 3 cups corn
- Wearing food-safe gloves, take the peppers out of the bowl and lay on a cutting board. Pull out the stems and slice them open. Use your knife to scrape out the seeds and membranes, and dice. You should have ⅓ to ½ cup of diced roasted peppers.
Make the chowder:
- Heat the avocado oil in a 4-quart soup pot over medium. Add the onions and sauté until translucent, 4-5 minutes. Add the carrots and garlic and sauté 3-4 minutes more.2 tablespoons avocado oil
- Stir in the cumin and paprika, then the pumpkin. Cook, stirring, until the pumpkin has lost some of its moisture and just starts to stick to the pan.1 cup pumpkin puree, 2 teaspoons cumin, 1 teaspoon paprika
- Pour in the broth and stir, scraping the pan to get any browned bits. Bring to a moderate simmer.4 cups low-sodium chicken or vegetable broth
- Add the corn, roasted peppers, potatoes, salt, and white pepper, and return to a simmer. Simmer for 10 minutes.¾ teaspoon kosher salt, plus more to taste, ¼ teaspoon ground pepper, 1 ½ cups chopped Yukon gold potatoes
- After 10 minutes, check that the potatoes are cooked, and taste and adjust the seasoning.
Finish the chowder:
- Add ½ to ¾ cups of chowder to a blender and puree until smooth.
- Add the yogurt to a small bowl, and add a couple spoons full of the hot puree, and stir it in until combined. Gradually add the rest of the puree, mixing well. This tempers the yogurt so it won't curdle or separate when you add it to the chowder.½ cup plain Greek yogurt
- Transfer the puree/yogurt mixture into the chowder and stir well to combine. Simmer another minute or two.
- Allow your poblano pumpkin corn chowder to sit for at least five minutes before serving. Garnish with queso fresco, diced red onion, and cilantro.Optional garnishes: queso fresco, fresh cilantro, diced red onion
Notes
- For a mild chowder, use Anaheim chilis or green bell peppers. If using green bell peppers do not pre-roast, instead saute them with the onions. Canned roasted chilis can also be substituted.
- This soup is great with fresh or frozen corn; I didn’t care for canned corn in this recipe.
- Pureed sweet potato or butternut squashed can be substituted for the pumpkin.
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Criss says
I just made this Pumpkin Poblano Corn Chowder, and it’s fantastic! Creamy, slightly smoky, and packed with flavor—it’s perfect for a cozy meal!
Nisha says
The Pumpkin Poblano corn chowder was the perfect recipe that I needed for a gathering and have saved it to make, it sounds very delicious and perfect for this weather.
Liz says
Such a yummy autumnal soup!! I never would have thought of adding pumpkin to chowder, but it was spectacular!!
Ashley says
I love the addition of pumpkin to this classic chowder! It added a slight sweetness and thickness that was delicious!
nancy says
wow your recipe with added poblano totally liven this pumpkin soup up! it was so delicious. You can count on me making it again
Kimberly Wolfe says
I made this a few days ago and had it for dinner the next night. The directions were clear & simple. I was looking at it on my phone and particularly loved the reminder on ingredients/measurements at each step so that I didn't have to scroll back up to the top for that detail! The chowder turned out amazing. Very hearty chowder with great flavor. My husband & I both loved it. Will definitely add this to the regular Fall rotation.
Lisa says
Thank you so much, I'm glad you enjoyed it!
Tanya says
Soooo good!! I added a can of blackbeans also. Was a hit!
Lisa says
Thank you so much. I never thought of adding black beans, sounds yummy!
Jennifer says
This is a really nice fall dinner recipe. I didn't have yogurt so I used sour cream and it came out great. But I bet yogurt is better :). Thanks for the great recipe.