Roasted Poblano and Corn Chowder Recipe with Creamy Southwest Flavor

This pressure-canned roasted poblano corn chowder blends sweet corn, smoky roasted peppers, and tender potatoes with warm Southwestern spices. It’s delicious served straight from the jar or finished with a splash of cream for a richer bowl. A practical, shelf-stable soup to keep on hand for quick lunches or easy weeknight dinners.

Roasted poblano corn chowder combines sweet corn, creamy potatoes, and smoky roasted poblanos into a comforting vegetarian soup canning recipe that’s ideal for simple lunches or light dinners. This small-batch pressure canning recipe yields about 3 quarts and is a great way to preserve garden corn or extra roasted peppers.

Because the recipe uses only low-acid ingredients, it must be pressure canned following safe guidelines for hearty soups. Once processed, the chowder is shelf-stable and ready whenever you want a quick, flavorful meal with a mild Southwestern character.

The chowder is satisfying on its own and pairs nicely with quesadillas, cornbread, or a green salad for a more filling meal. Pressure-canned jars make for fast lunches and convenient weeknight dinners when time is tight.

Ingredients for Roasted Poblano Corn Chowder

This batch yields 3 quarts. Scale up if you’re filling a full canner. Ingredients:

• Poblano peppers – about 6 medium, roasted until charred, then peeled, seeded, and chopped.
• Corn – 3 cups fresh or frozen kernels, removed from the cob.
• Onions and potatoes – diced onion and 4 cups peeled, diced waxy potatoes (peeling potatoes is required for canning).
• Garlic and spices – minced garlic, coriander, cumin, oregano, salt, and black pepper to taste.
• Broth – chicken or vegetable broth, enough to cover the vegetables and fill the jars. Use vegetable broth to keep the recipe vegetarian.

How to Make Roasted Poblano Corn Chowder for Canning

Prepare your pressure canner and preheat the canner water to about 180°F for hot-packing.

Roast the poblanos under a broiler, on a grill, or over an open flame until the skins are blackened. Place them in a covered bowl to steam, then peel, seed, and chop.

While the peppers cool, prepare the remaining vegetables: dice the onion, peel and dice the potatoes, and remove the kernels from the cobs if using fresh corn.

In a large stockpot, combine the roasted poblanos, corn, onion, potatoes, garlic, and spices. Add enough broth to cover the vegetables, bring to a boil, then reduce to a simmer and cook for 5 minutes.

Ladle the hot chowder into clean, hot jars, leaving 1 inch of headspace. Remove trapped air with a bubble remover, wipe the rims clean, and apply two-piece canning lids.

Place jars in the prepared pressure canner. Vent steam for 10 minutes, then bring the canner to the required pressure: 10 lbs for weighted gauge canners or 11 lbs for dial gauge canners. Adjust pressure according to your altitude.

Process quarts for 90 minutes and pints for 75 minutes. Allow the canner to cool naturally, then remove jars and set them on a towel-covered surface undisturbed for 12–24 hours.

After cooling, check seals, label the jars, and store them in a cool, dark place for up to 18 months.

Altitude Adjustments

Processing times remain the same at higher elevations, but you must increase pressure. Use these adjustments for pressure canning soups:

For dial gauge pressure canners:

• 0–2,000 ft – 11 lbs pressure
• 2,001–4,000 ft – 12 lbs pressure
• 4,001–6,000 ft – 13 lbs pressure
• 6,001–8,000 ft – 14 lbs pressure

For weighted gauge pressure canners:

• 0–1,000 ft – 10 lbs pressure
• Above 1,000 ft – 15 lbs pressure

Serving Ideas

To serve, gently heat the jarred chowder in a saucepan until it simmers. For a creamier chowder, stir in ½ cup of cream and thicken with 1 tablespoon cornstarch mixed with a little water.

Garnish with chopped cilantro, shredded cheese, or crumbled tortilla chips for added texture and flavor.

Soup Canning Recipes

Looking for more soups to pressure can? Roasted Poblano Corn Chowder is a smoky, satisfying vegetarian option. If you want a more traditional flavor, try canning chicken soup or a classic vegetable soup. For creamier seafood options, fish chowder or salmon chowder bases reheat nicely with a splash of cream. Southwestern vegetable soup or chipotle black bean soup add spice and pair well with beans, meat, or shredded cheese.