Print This Recipe

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.

Fill out your e-mail address to receive our newsletter and/or recipes!
E-mail address:
Select your interests:
Occasional Newsletter:
Recipe List:
Prep Time: 1 Hour
Cook Time: 50 Minutes
Total Time: 1 Hour and 50 Minutes
Servings: 12


  • 6 large Poblano peppers, roasted, peeled, seeded and coarsely chopped (about 1 - 1/2 cups)
  • 8 slices bacon, cut into 1/2-inch pieces
  • 1 Tbsp canola oil
  • 2 Tbsp butter
  • 1 large onion, chopped
  • 6 cloves garlic, minced or chopped
  • 8 Tbsp flour
  • 6 cups chicken broth
  • 1 1/2 lbs potatoes (Yukon or Russets), washed and cut into 1/2-inch cubes (no need to peel them)
  • 12 oz. sweet corn kernels, fresh or frozen and thawed
  • 1 cup heavy cream
  • 2 cups shredded smoked Gouda cheese (8 ounces)
  • salt and pepper to taste
  • cilantro springs, for garnish
  • lime wedges


  1. Cook the bacon in a large pot over medium heat until crispy. Use a spider strainer or slotted spoon to transfer the bacon to a paper towel, reserving drippings in pot.

  2. Keeping the heat on medium, add oil and butter to the bacon drippings. Once heated, add the onion, and reduce the heat to medium-low; cook until softened and translucent, about 7-8 minutes. Stir in the garlic and cook for about 15 seconds. Cooking garlic longer can burn the garlic.

  3. Add the flour and cook for 2 minutes. Add the chicken broth and potatoes and bring to a boil. Reduce the heat to medium-low and cook until the potatoes are tender, about 18 minutes.

  4. Add the chopped peppers, corn, and cream and bring back to a simmer.

  5. Add the cheese in small amounts and stir while cheese melts, continuing until all the cheese has been added and is melted. Add salt and pepper to taste.

  6. Pour into serving bowls and sprinkle bacon pieces over the top of each bowl of chowder. Garnish with cilantro and a lime wedge.

  7. Variations:
    Try adding different options such as black beans, shredded chicken, and sliced green onions.

Leave a Reply

Your email address will not be published. Required fields are marked *