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Roasted Poblano and Potato Chowder

Roasted poblano peppers & potatoes in a creamy chowder topped with Monterey Jack cheese & jalapenos.
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Roasted Poblano and Potato Chowder
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Servings: 4 to 6
Total Time: 1 hour
Recipe by: Frankie


3 poblano peppers
2 TBSP unsalted butter
1 large yellow onion, finely chopped
2 ribs of celery, finely chopped
2 large cloves of garlic, peeled and minced
4 cups chicken broth
2 lbs russet potatoes, peeled and large diced
1 cup heavy cream
1/4 cup masa harina
salt & pepper
1 cup shredded Monterey Jack cheese
1 jalapeno, stemmed, seeded, and diced


1. Preheat the broiler on your oven. Spread the poblanos on a foil lined baking sheet and broil the poblanos flipping them over halfway through until the skins are charred, about 5 to 7 minutes per side.

2. Allow the poblanos to cool then remove the stems, seeds and blackened skin. Chop and set aside.

3. Melt the butter in a dutch oven or large pot over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook while stirring until fragrant, about 30 seconds.

4. Add the broth and potatoes. Bring to a boil over medium-high heat then reduce heat to low. Add the chopped poblanos, 1 tsp salt and 1/2 tsp pepper, cover and simmer on low heat until potatoes are tender, about 15 minutes.

5. Slowly stir in the heavy cream and masa harina and cook, stirring occasionally, until thickened and bubbly, about 5 minutes. Add salt and pepper to taste.

6. Serve chowder topped with the Monterey Jack cheese and diced jalapenos.

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