Pumpkin Poblano Corn Chowder

Name: Pumpkin Poblano Corn Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: TexMex
Ingredients: 2 poblano peppers (use Anaheim chiles for less heat, green bell peppers for no heat); 2 tablespoons avocado oil (or other neutral oil of your choice); 1 medium onion (diced); 2 large carrots (diced); 4 cloves garlic (minced or pressed); 2 teaspoons cumin; 1 teaspoon paprika; 1 cup pumpkin puree (NOT pumpkin pie filling); 4 cups low-sodium chicken or vegetable broth; ¾ teaspoon kosher salt, plus more to taste (if using full sodium vegetable broth, decrease to ½ teaspoon); ¼ teaspoon ground pepper; 1 1/2 cups chopped Yukon gold potatoes (about 2 large potatoes); 3 cups corn (fresh or frozen (2-3 cobs fresh)); ½ cup plain Greek yogurt (any fat content); Optional garnishes: queso fresco, fresh cilantro, diced red onion

Instructions

Prep:20minCook:30min

A surprisingly rich and creamy healthy chowder recipe with a pumpkin punch and a poblano kick. It's a perfect hearty vegetarian dinner recipe for fall!

Updated at: Mon, 09 Mar 2026 02:09:22 GMT