Welcome Soup Season with the Best of Summer
The first cool evenings do not necessarily mean summer produce is finished. In fact, this is one of the best times to turn fresh corn and poblano peppers into a warm, comforting meal. Corn and roasted poblano chowder brings those late-summer vegetables into soup season with a rich, creamy broth, tender potatoes, and plenty of savory bacon.
Fresh corn provides little bursts of sweetness, while roasted poblano peppers add a deeper flavor and gentle warmth. Poblanos are usually fairly mild, so they complement the corn without making the chowder overwhelmingly hot. Because individual peppers can vary, the hot sauce can be adjusted to give each bowl just the right amount of heat.
This is a substantial chowder with plenty of texture. The potatoes become tender without disappearing, the corn kernels remain noticeable, and the roasted poblanos are present in every spoonful. A traditional roux and heavy cream give the broth the thick, velvety consistency a proper chowder deserves.
Get More Flavor from Fresh Corn
After cutting fresh corn from the cob, it is a missed opportunity to immediately throw those stripped cobs away. Plenty of corn flavor remains behind, and gently simmering the cobs in the chicken stock helps pull that flavor into the broth before it is added to the chowder.
It is a simple way to make better use of the entire ear of corn and create a more flavorful soup without adding another ingredient. This step is optional, and the chowder can still be made throughout the year with frozen corn and regular chicken stock
A Chowder Worth Making Your Own
This chowder is rich and satisfying enough to serve as a complete meal. A warm piece of cornbread or a soft loaf of homemade bread makes a wonderful addition, especially for catching the last of the creamy broth.
The toppings can be kept simple or changed depending on what you have available. Extra crisp bacon, sliced green onions, shredded cheese, or homemade cornbread croutons all add flavor and texture while allowing everyone to finish their bowl the way they like it.
Corn and roasted poblano chowder is a delicious way to enjoy the last of summer’s corn while welcoming the return of warm, comforting soup season.
Corn and Poblano Chowder
Ingredients
- 6 ears fresh corn, about 4 cups kernels, orlz 4 cups frozen corn
- 3 cups chicken stock
- 3-4 poblano peppers
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 carrot, finely diced
- 1 celery rib, finely diced
- 2 tbsp butter
- 2-3 cloves garlic, minced
- 3 tbsp unbleached all-purpose flour
- 12 oz Yukon Gold potatoes, cut into ½-inch cubes, about 2 cups
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp white pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1 tsp Worcestershire sauce
- 1-2 tsp hot sauce, to taste
- 1½ cups heavy cream
- 2-4 additional slices bacon for garnishing, optional
Sliced green onions, shredded cheese, or cornbread croutons for serving, optional
Instructions
- If using fresh corn, cut the kernels from the cobs and set them aside. Place the stripped corn cobs in a pot and cover them with the chicken stock. Bring the stock to a gentle simmer over medium heat and cook for 20–30 minutes to draw the corn flavor from the cobs. Remove and discard the cobs, then reserve all the corn-infused stock for the chowder. If using frozen corn, skip this step and use the chicken stock as directed.Position an oven rack 4–6 inches below the broiler and preheat the broiler to high. Cut the poblano peppers in half lengthwise and remove the stems, seeds, and pale membranes. Arrange the peppers cut-side down and skin-side up in a cast-iron skillet or on an oven-safe baking pan. Lightly spray the skins with avocado oil. Broil for 5–8 minutes, watching closely, until the skins are blistered and blackened in several places.Transfer the roasted peppers to a bowl and cover the bowl tightly with a plate or lid. Let the peppers steam for 10 minutes to loosen the skins. Once they are cool enough to handle, peel away and discard the loose skins. Dice the peppers and set them aside.Place the chopped bacon in a Dutch oven or heavy-bottomed soup pot. Cook over medium heat, stirring occasionally, until browned and crisp. Transfer the bacon to a plate, leaving approximately 2 tablespoons of bacon fat in the pot. If using additional bacon as a garnish, reserve the desired amount for serving.Add the onion, carrot, and celery to the bacon fat. Cook over medium heat for 5–7 minutes, stirring occasionally, until the onion is translucent and the carrot and celery have begun to soften.Add the butter and stir until melted. Add the garlic, kosher salt, white pepper, smoked paprika, and cumin. Cook for approximately 30 seconds, stirring continuously, until the garlic and spices are fragrant.Sprinkle the flour evenly over the vegetables. Cook for 1–2 minutes, stirring continuously, until the vegetables are evenly coated and no dry flour remains.Gradually pour in the reserved corn-infused chicken stock, stirring continuously so it combines smoothly with the flour mixture. Scrape the bottom of the pot to incorporate any browned bits. Stir in the Worcestershire sauce and 1 teaspoon of the hot sauce.Add the potatoes, corn kernels, and roasted poblano peppers. Increase the heat and bring the chowder to a gentle boil. Reduce the heat to maintain a steady simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are easily pierced with a fork.Transfer approximately 1½ cups of the chowder to a blender and blend briefly until mostly smooth. Do not overblend, as overprocessing the potatoes can produce a gummy texture. Return the blended mixture to the pot and stir until evenly incorporated.Stir in the heavy cream and cooked bacon, reserving some bacon for garnishing if desired. Cook over low heat for approximately 5 minutes, stirring occasionally, until the chowder is heated through and has reached a thick, creamy consistency. Do not allow the chowder to boil after adding the cream.Taste and adjust the salt, white pepper, Worcestershire sauce, and hot sauce as needed. Ladle the chowder into bowls and garnish with additional bacon, sliced green onions, shredded cheese, or cornbread croutons, if desired.