Fresh Corn Chowder With Roasted Poblano
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
A creamy corn chowder with roasted poblano peppers and bacon, perfect for late summer when corn is at its peak. Garnished with fresh basil and pairs well with sourdough bread.
Ingredients
- 3 ears of sweet corn
- 3 bacon cut into ½-inch pieces
- 1 small onion diced
- 1 lb yellow Finn potatoes cubed
- 1 1/2 cup chicken stock
- 3/4 cup water
- 2 tsp fine sea salt or kosher salt
- 1/2 tsp sugar
- 1/4 tsp ground allspice
- 2 medium poblano chilies
- 1 cup cream at room temperature
- 3 medium Roma tomatoes peeled, seeded, and chopped
- Freshly ground black pepper
- fresh basil chopped, for garnish
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 22.8 mg
- Iron: 0.57 mg
- Magnesium: 30.8 mg
- Phosphorus: 104 mg
- Potassium: 300 mg
- Zinc: 0.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 ears of sweet corn
- 1 1/2 cup chicken stock
- 3/4 cup water
- 2 tsp fine sea salt or kosher salt
- 1/2 tsp sugar
- 1/4 tsp ground allspice
- 2 medium poblano chilies
- Freshly ground black pepper
Prepare
- 3 bacon, cut into ½-inch pieces
- Dice 1 small onion
- Cube 1 lb yellow Finn potatoes
- 1 cup cream, at room temperature
- 3 medium Roma tomatoes, peeled, seeded, and chopped
- fresh basil, chopped, for garnish
Let's Cook
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Step 1.
Remove the outer husks and silks from the corn. Stand each ear upright in a large bowl and cut the kernels off the cob with a knife, working from top to bottom. Then scrape the back of the knife along the cob to release the corn milk into the bowl. Set the bowl of corn and milk aside.
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Step 2.
In a large soup pot over medium-high heat, cook the bacon pieces until sizzling subsides and bacon is crisp, about 5 minutes. Transfer bacon to paper towels to drain, leaving at least 2 tablespoons of fat in the pot. Once cool, crumble the bacon and set aside. (If not using bacon, add 2 tablespoons olive oil to the pot.)
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Step 3.
Reduce heat to medium and add the diced onion to the bacon fat. Sauté, stirring occasionally, until onions are translucent and golden, at least 10 minutes.
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Step 4.
Add the cubed potatoes, chicken stock, water, salt, sugar, and allspice to the pot. Stir well, then increase heat until the mixture reaches a gentle simmer (a few bubbles breaking the surface). Reduce heat to low, cover, and cook for 20 minutes.
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Step 5.
While the soup simmers, roast the poblano chilies. Place them directly over a gas flame or under a broiler, turning with tongs every few minutes until the skins are charred black on all sides. Transfer the charred peppers to a brown paper bag and let cool until handleable. Then peel off the skins under cold running water or in a bowl of cold water. Cut each pepper in half, remove seeds and stem, and dice the flesh. Set aside.
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Step 6.
After 20 minutes, check the soup: the potatoes should be fork-tender. Stir in the cream, tomatoes, diced poblano, crumbled bacon, and the reserved corn kernels with their milk. Increase heat to bring the soup back to a soft simmer, then cook for 5 to 10 minutes, until the corn is tender and flavors meld.
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Step 7.
Remove the pot from heat. Season with black pepper to taste, and adjust salt if needed (potatoes absorb salt, so you may need more). Ladle the chowder into bowls and garnish with chopped fresh basil.