It gets super cold in the mountains here in Colorado during the winter. Soups are a perfect dish for lunch or dinner to help warm up from the inside out.
This recipe for Roasted Poblano Corn Chowder is a new recipe I just made and it’s SO good! It has heat not only from the soup itself, but from the Poblano peppers as well. And the smoked Gouda cheese add another level of sophistication to this soup.
It does take a bit of time to prep the Poblano peppers if you need to roast them, but it’s worth the time it takes. I actually get our peppers from Pueblo, Colorado, who says some of the best chiles around, they rival (and many of us Coloradans like them better) than Hatch, NM chiles. We get them roasted on the spot, peel them, seed them and bag them when we got home, then pop them into freezer bags and have them year round.
If you want to roast your own poblano peppers here is a link on various ways to roast your own poblano chiles.
There is a huge Chile & Frijoles Festival in Pueblo in September, and it’s the best time to not only sample and try various chiles, frijoles, salsa, and more, there is a fun entertainment lineup and you can bring the whole family. Find out more about the Pueblo Chile & Frijoles Festival here.
Be flexible by adding your own ingredients such as black beans, shredded chicken, or anything else that suits your taste buds.
Make Ahead Tip:
You can make this ahead of time and freeze in containers or freezer bags. Just save the bacon pieces to add when you are ready to serve it (you can freeze the cooked bacon pieces too).
500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.
And if you’re looking for a Colorado getaway, check out our Pikes Peak Guest Cabin at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.