Corn and Poblano Chowder
Corn and Poblano Chowder ain’t your average chowder. It’s creamy, rich, and perfectly balanced with sweet corn and savory poblanos. Heavy cream and potatoes round out this soup for a warm, filling bowl perfect for the fall. The best part is you can customize this one as you like, but it’s a solid base the way it is. This ultra-creamy soup is best made when the sweet corn is ripe in the fall. And if you use Hatch or Pueblo chiles instead of the Poblano, it’ll provide a bit more spiciness to this chowder. Give this simple recipe a try!
Corn and Poblano Chowder
This Corn and Poblano Chowder is one of my favorite fall meals. It’s ultra-creamy and fulfilling. It’s so easy to make, you can have it any time of the year!
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
- Yield4-6
- Serving SizeServings
Ingredients
- 5 Ears Corn, husked
- 4 Poblano or Hatch Chiles
- 2 Large Potatoes, peeled and diced
- 1 Can Creamed Corn
- 2 Cups Chicken Broth
- 1 Pint Heavy Cream
- 2-3 Cloves Garlic, minced
- 1 Med. Onion, diced
- 1/4 Cup Flour
- 1/4 Cup Butter
- 1-2 Tbsp. Olive Oil
- 1 tsp. Chili Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp. Cumin Seed
- 1/2 tsp. Oregano
- 1-2 Bay Leaves
- 1-2 Dashes Cayenne Pepper, optional
- Salt & Pepper, to taste
Method
Roast corn and peppers under a broiler, or over fire. Place the roasted peppers in a plastic bag for 5 minutes to steam, then de-skin and dice them.
Cut kernels from the cob. Cut cobs in half and reserve.
In a 4–5-quart pot, sauté onions, garlic and peppers until onions are translucent.
Add smoked paprika, cumin, chili powder, and bay leaves. Sauté for 1-2 minutes.
Add butter until melted, then add flour, sauté stirring constantly for 1-2 minutes.
Add broth, stirring constantly to prevent lumps, followed by heavy cream, corn, halved cobs, oregano, potatoes, salt and pepper.
Simmer on low until potatoes are tender.
Remove cobs before serving, and garnish with a drizzle of heavy cream and parsley.
If you’d like your chowder a little thicker, mix in a cornstarch slurry with 2 tsp. cornstarch and 2 tsp. water right before serving. Stir it in well and let it simmer for 2-3 minutes to ensure thickening.
