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Corn & Poblano Chowder 🌽 💛 The Perfect fall chowder! This is perfect with the colder weather coming up. You will be obsessed, trust me!
If you loved this recipe, check out my Caramelized Onion & Tomato Soup!
Table of Contents
Why You’ll Love Corn and Poblano Chowder
This recipe is creamy, rich and SO flavorful. The bread bowl elevates the dish even more. The bacon on top adds a tiny bit of a crunch and it makes it even better. This chowder will become one of your faves!
How To Prepare Corn and Poblano Chowder
🌽 First, remove the kernels from the corn and save the husks. Then, add the bone broth to a pot with the corn husks, 2 cups of water and simmer, covered for 20 minutes.
🥓 Secondly, in a large dutch oven, add the bacon and render the fat on med low until crispy. About 10 minutes. Then, remove the bacon from the pan.
🥕 Sauté the shallot, celery, carrot and onion in the bacon fat on medium for 7-9 minutes or until slightly browned. Then, add in corn, potatoes and seasonings.
🦴 Add in the corn bone broth. Then, simmer soup for 30 minutes.
🌟 Blend 2/3 of the soup with the mascarpone.
🧀 Add back into the pot with the heavy cream, as much salt as needed and poblanos. Simmer for 5 minutes. Then, add in the cheese and mix well.
🥛 If you want it thicker at this point, add a slurry (1-2 tbsp cornstarch mixed with hot water or milk).
🌿 Then, add in scallions and cilantro.
🍞 Cut the tops off the bread bowls, remove the insides. Then, add some olive oil and cheese. Bake at 350F for 10 minutes.
🍲 Lastly, serve soup and top with scallions, cilantro, cheese, corn and bacon.
Substitutions and Variations
- You can use any herbs of your choice or any that you have on hand instead of cilantro and scallions.
- I used Chicken Bone Broth by Kettle & Fire, but you can make your own broth if you prefer, or use any broth of your choice.
- You can use any cheese of your choice instead of gouda and cheddar.
Chef Nadia’s Tip
Chop the veggies pretty small so you have a bit of everything on every bite.
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Common Questions
I use Kettle & Fire Chicken Bone Broth.
Yes you can! You can use any broth of your choice.
Absolutely! You can use any cheese of your choice.
Ingredients
- 32 oz Chicken bone broth, @kettleandfire
- 5 ears of corn
- 5 Bacon strips, sliced
- 6 Poblanos, roasted, peeled and chopped
- 1 Onion, chopped
- 2 Carrots, peeled & chopped
- 2 Celery ribs, chopped
- 1 Shallot, chopped
- 2 Garlic cloves, minced
- 5 Yukon gold potatoes, chopped
- 16 oz Heavy cream
- 8 oz Mascarpone
- 1 1/4 cup Cheddar, grated and more for topping and adding to bread
- 1 1/4 cup Gouda, grated and more for topping and adding to bread
- 1.5 tbsp Smoked paprika
- 1 tbsp Mexican oregano
- 1/4 tsp Oregano
- 6 Scallions, green part and chopped
- 1/4 cup Cilantro, rough chop
- Salt and pepper , to taste
- 2 Bread bowls
Instructions
- First, remove the kernels from the corn and save the husks. Then, add the bone broth to a pot with the corn husks, 2 cups of water and simmer, covered for 20 minutes.
- Secondly, in a large dutch oven, add the bacon and render the fat on med low until crispy. About 10 minutes. Then, remove the bacon from the pan.
- Sauté the shallot, celery, carrot and onion in the bacon fat on medium for 7-9 minutes or until slightly browned. Then, add in corn, potatoes and seasonings.
- Add in the corn bone broth. Then, simmer soup for 30 minutes.
- Blend 2/3 of the soup with the mascarpone.
- Add back into the pot with the heavy cream, as much salt as needed and poblanos. Simmer for 5 minutes. Then, add in the cheese and mix well.
- If you want it thicker at this point, add a slurry (1-2 tbsp cornstarch mixed with hot water or milk).
- Then, add in scallions and cilantro.
- Cut the tops off the bread bowls, remove the insides. Then, add some olive oil and cheese. Bake at 350F for 10 minutes.
- Lastly, serve soup and top with scallions, cilantro, cheese, corn and bacon.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
