Preheat your broiler to high and place the whole poblano peppers on a baking sheet. Broil them for about 8-10 minutes, turning occasionally until they are blackened on all sides. Once charred, remove them from the oven, cover with foil, and let them steam for about 10 minutes. After steaming, peel off the skins, chop the roasted peppers, and set aside.

In a large Dutch oven over medium heat, cook the bacon until it’s crispy, which should take about 6-8 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain, leaving the rendered drippings in the pot. Add a tablespoon of canola oil to prevent the drippings from burning as you continue cooking.

With the bacon drippings and oil heated, add 2 tablespoons of butter to the pot along with one large chopped onion. Sauté for about 7-8 minutes until the onion becomes translucent and fragrant. Next, stir in the chopped garlic and cook for an additional 15 seconds, just until it becomes aromatic, ensuring not to brown it.

Sprinkle in 8 tablespoons of all-purpose flour over the sautéed onions and garlic. Stir constantly for about 2 minutes to cook out the raw flavor of the flour. Gradually add 6 cups of chicken broth while whisking to ensure there are no lumps, then toss in the cubed Yukon Gold potatoes and bring the mixture to a boil.

Once boiling, reduce the heat and let your chowder simmer for about 15-18 minutes, or until the potatoes are tender and easily pierced with a fork. As the chowder simmers, the flavors will meld beautifully, creating a rich and comforting base.

Stir in the chopped roasted poblano peppers and 12 ounces of frozen corn into the chowder. Then pour in 1 cup of heavy cream, stirring to combine. Allow the mixture to come back to a gentle simmer, which will enhance the creamy texture of your Roasted Poblano Corn Chowder.

Gradually add 2 cups of shredded Gouda cheese to the chowder, stirring continuously until the cheese is fully melted and incorporated into the soup. This step is crucial, as it adds that rich, creamy element that makes the chowder indulgent and satisfying.

Ladle the creamy roasted poblano corn chowder into bowls. For an extra touch of flavor, garnish each bowl with crispy crumbled bacon, fresh cilantro, creamy avocado slices, and lime wedges. Enjoy this heartwarming dish that’s perfect for sharing or savoring on a chilly evening!