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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!
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.
Similar Recipes
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.
Corn and Poblano Chowder
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
