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Corn & Poblano Chowder 🌽. This recipe yields 6-8 servings.

Recipe Tip

Pro Tip: chop the veggies pretty small so you have a bit of everything on every bite.

Corn & Poblano Chowder

By Nadia Aidi
Corn & Poblano Chowder 🌽. This recipe yields 6-8 servings.


  • 32 oz chicken bone broth, @kettleandfire
  • 5 ears of corn
  • 5 strips of bacon, 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 grated cheddar, more for topping and adding to bread
  • 1 1/4 cup grated gouda, 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


  • Remove the kernels from the corn and save the husks. Add the bone broth to a pot with the corn husks, 2 cups of water and simmer, covered for 20 min.
  • In a large dutch oven, add the bacon and render the fat on med low until crispy. About 10 min. Remove the bacon from the pan
  • Sautee the shallot, celery, carrot and onion in the bacon fat on medium for 7-9 min or until slightly browned. Add in corn, potatoes and seasonings
  • Add in the corn bone broth. Simmer soup for 30 min
  • 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 min. Add in 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)
  • Add in scallions and cilantro
  • Cut the tops off the bread bowls, remove the insides. Add some olive oil and cheese. Bake at 350F for 10 min
  • Serve soup and top with scallions, cilantro, cheese, corn and bacon


Nutrition information is automatically calculated, so should only be used as an approximation.

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