Roasted Poblano Corn Chowder

This pressure canned roasted poblano corn chowder is a flavorful blend of sweet corn, smoky peppers, and hearty potatoes with warm Southwestern spices. It’s perfect on its own or finished with a splash of cream for a rich, comforting bowl. A great shelf-stable soup to have on hand for quick lunches or easy weeknight dinners.

Roasted poblano corn chowder brings together sweet corn, creamy potatoes, and smoky roasted peppers for a warming, flavorful jarred soup that’s perfect for easy lunches or light dinners. This small-batch pressure canning recipe yields about 3 quarts, and it’s a great way to put up garden corn or use up extra roasted peppers.

This recipe follows the pressure canning guidance from the University of Alaska (publication FNH-00065) for canning hearty soups.  It’s made entirely of low-acid ingredients—so it must be pressure canned for safety (no water bath canning allowed). Once canned, you’ll have a comforting, pantry-ready chowder with a mild Southwestern flair that’s ready to enjoy whenever you need it.

This chowder makes a light, wholesome meal on its own, but it also pairs beautifully with quesadillas or cornbread for a more filling dinner. Since it’s pressure canned, it’s shelf-stable and ready when you are—ideal for lunch in a hurry or an easy soup night.

Ingredients for Roasted Poblano Corn Chowder

This recipe yields 3 quarts, though you can easily scale it up for a full canner load. Here’s what you’ll need:

• Poblano Peppers – About 6 medium peppers, roasted until charred, then peeled, seeded, and chopped. Roasting brings out their rich, smoky flavor and softens the skins for easier digestion.
• Corn – Fresh off the cob or frozen kernels both work. Corn adds sweetness and texture to balance the mild heat of the peppers.
• Onions and Potatoes – Diced onions and creamy potatoes create the backbone of this chowder. Choose waxy potatoes that hold their shape during canning.
• Garlic and Spices – A mix of minced garlic, coriander, cumin, oregano, salt, and pepper give this chowder its signature flavor without overpowering the vegetables.
• Broth – Use either chicken or vegetable broth, depending on your preferences. You’ll need enough to fully cover the vegetables and fill the jars. If you opt for veggie broth, the recipe is completely vegetarian.

How to Make Roasted Poblano Corn Chowder for Canning

Start by preparing your pressure canner. For a hot pack, preheat the canner water to around 180°F. 

Roast the poblano peppers under the broiler, on a grill, or over an open flame until blackened on all sides. Place them in a bowl and cover to steam, then peel off the skins, remove the seeds, and chop them.

While the peppers are cooling, prep the rest of your ingredients. Dice the onion, peel and chop the potatoes, and prepare your corn—either fresh-cut or thawed from frozen.

In a large stockpot, combine the roasted poblano peppers, corn, onion, potatoes, garlic, and all seasonings. Stir to combine. Pour in enough broth to cover the vegetables and bring the pot to a boil. Reduce to a simmer and cook for 5 minutes.

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

Load the jars into the prepared pressure canner. Lock the lid, vent steam for 10 minutes, then bring the canner up to 10 lbs of pressure (or 11 lbs for a dial gauge canner). Adjust for your altitude if needed.

Process quarts for 90 minutes and pints for 75 minutes. Once done, let the canner cool naturally before removing the jars. Place them on a towel-covered counter and leave them undisturbed for 12–24 hours.

Check seals, label, and store in a cool, dark place for up to 18 months.

Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning soup:

For dial gauge pressure canners:

• 0 to 2,000 feet in elevation – 11 lbs pressure
• 2,001 to 4,000 feet in elevation – 12 lbs pressure
• 4,001 to 6,000 feet in elevation – 13 lbs pressure
• 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

• 0 to 1,000 feet in elevation – 10 lbs pressure
• Above 1,000 feet – 15 lbs pressure

Serving Ideas

To serve, simply heat the contents of the jar in a saucepan until simmering. For a richer chowder, stir in ½ cup of cream and thicken with 1 tablespoon of cornstarch mixed with a bit of water.

Garnish with chopped cilantro, shredded cheese, or a few crumbled tortilla chips.

Soup Canning Recipes

Looking for more flavorful soups to pressure can?

This Roasted Poblano Corn Chowder is a smoky and satisfying vegetarian option, and it’s as good as other south of the border options like classic Taco Soup. If you’re craving something more classic, try Canning Chicken Soup or Classic Vegetable Soup—both are flexible staples for any pantry.

Need something heartier? Canning Fish Chowder Base and Canning Salmon Chowder Base are creamy seafood favorites that reheat beautifully with a splash of cream.

Or add a little spice to your shelf with Southwestern Vegetable Soup or Chipotle Black Bean Soup, perfect with beans, meat, or a handful of shredded cheese.