Quick Poblano-Corn Chowder

Original Recipe on Taste As You Go


  • 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, 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.

Recipe by Michelle Rittler, Taste As You Go / adapted from Quick Fix Meals. © Taste As You Go | All Rights Reserved