This hearty and savory chicken and sweet corn chowder showcases and abundance of fresh-from-the-farmers-market sweet corn; it uses not only the corn kernels but also the cobs to create a flavor packed stock. Earthy and smokey roasted poblanos add a little heat and convenient shredded rotisserie chicken turns this corn chowder into a tasty and satisfying meal.
While fresh sweet corn is optimal, when it is in season isn't always exactly "soup weather", hence why I always freeze a few corn cobs along with the corn that has been shaved from the cob. If you don't have fresh sweet corn available, simply use canned or frozen sweet corn in the corn chowder, and skip simmering the corn cobs in the stock. But if you do have fresh sweet corn available, you will be amazed at the flavor inparted by the simmering of the corn cobs with the stockI All of that creamy yummy corn milk gets drawn out of the cob.
I grew up in the heartland of America -- in the Cornhusker state of Nebraska. Surrounded by corn on all four sides. It was seed corn.... so not really suitable for cooking. (Unless I purchase a mill. Hmmm... another kitchen toy?)
There is however, a rite of spring in my town, and it is when the produce truck shows up daily to pitch its tent in the parking lot at the local mall. The sweet corn has arrived for the season. It typically hangs around until the first days of October making this warming soup perfect for those first days of autumn or any season
Serve my chicken and corn chowder with some of my favorites from The Savory Tart:
- Ham, Cheddar & Chive Scones
- Brown Butter Toffee Apple Muffins
- Tomato, Peach and Arugula Salad with Buttermilk Herb Dressing
- Ruth's Marinated Cucumber and Onion Salad
- Lemony Mediterranean Buttermilk Coleslaw
Ingredients
- poblano peppers
- corn on the cob (substitute frozen or canned)
- chicken broth
- thick cut bacon
- butter
- yellow onion
- celery
- garlic clove
- cumin
- Mexican oregano
- russet potato
- bay leaf
- kosher salt
- fresh ground black pepper
- heavy cream
- whole milk
- hot sauce
- shredded rotisserie chicken
- optional: cilantro, limes, scallions and pepitas
See recipe card for quantities.
Jump to RecipeInstructions
Shave corn from cobs.
Add chicken broth and reserved corn cobs to a large saucepan set over high heat. Bring to a boil. Reduce heat to a simmer. Reserve.
Preheat broiler to high. Place poblano peppers on a foil-lined baking sheet and broil, turning until skins are blackened.
Remove from the oven and place in a bowl. Cover with a kitchen towel to steam for 10 minutes. Rub skins off of peppers, remove stem and seeds and dice in ¼” dice.
Cook bacon in a large soup pot set over medium heat. Stir regularly until crisp about 8 minutes.
Using a slotted spoon transfer bacon to a paper towel to drain. Pour off all but one tablespoon of bacon fat. Add butter to the pot.
Add onions and celery to the pot and cook until softened, about five minutes
Followed garlic, cumin and oregano stirring until fragrant, about 1 minutes.
Add corn, potatoes and poblano peppers. Stir to combine.
Remove corn cobs from chicken broth and add broth and bay leaf to the pot and bring it to a boil. Cover and reduce heat to simmer for about 15 minutes until potatoes are soft.
Remove ½ of the mixture to a blender or food processor.
Pulse to blend maintaining texture. (Don’t puree.)
Return blended soup to the pot.
Stir in milk, cream and hot sauce and cook for five minutes longer. Stir in shredded chicken until heated through.
Ladle chowder into bowls and top with reserved bacon. Optional garnish with cilantro, limes, scallions and pepitas.
Hint: This corn chowder becomes exponentially better by using fresh corn shaved from the cob. The process of simmering the shaved corn cobs in the broth extracts the corn milk from the cob and permeates this chowder with that special sweetness found only in fresh sweet corn.
Substitutions
- Fresh Sweet Corn - frozen corn or canned corn can be used. Simply skip the step of simmering the cobs in the chicken broth
- Heavy Cream - substitute half-and-half or milk
- Make it Vegetarian - use vegetable broth and skip the bacon and chicken. The corn chowder stands on its own without the addition of shredded chicken.
- Poblano Peppers - roasted sweet red, yellow or orange bell peppers can be substituted. Add a half seeded and minced jalapeño for a little heat.
- Gluten Free - this hearty chowder is naturally gluten free; just make certain to check the broth packaging to confirm that it is gluten free
- Thick-cut Bacon -- any bacon will work well -- even consider using pancetta
Variations
- Make it Cheesy - add a cup of cheddar Jack cheese to the corn chowder when adding the cream and milk.
- Make it Spicy - The poblanos and hot pepper sauce provide a decent kick of heat, but if you want to dial it up and add some complexity, mince a small chipotle pepper in adobo and add to the chowder when you add the spices.
- Make it Smoky -- Replace the cumin with smoked sweet paprika and add a small minced chipotle pepper when adding the spices.
- Shrimp -- Add 12 ounces of uncooked cleaned medium shrimp instead of the rotisserie chicken. Add it at the same time as the milk and cream and simmer for 4 to 5 minutes until cooked through. Add a tablespoon of Old Bay when preparing the broth.
- Make it Mild - use 2 medium roasted sweet bell peppers instead of the poblano peppers. Skip the hot pepper sauce.
- Diced Tomatoes - drain a 15 ounce can of petite diced tomatoes for a bright acid punch
Equipment
- soup pot
- large saucepan
- blender or food processor
Storage
Store corn chowder covered in the refrigerator for up to 4 days.
To freeze, store in containers or zipper bags, and keep frozen for up to six months.
Recent Recipes
Trending Recipes
🍽️Recipe
Chicken and Corn Chowder with Poblanos
Equipment
- soup pot or large Dutch oven
- large saucepan
- blender or food processor
Ingredients
- 2 poblano peppers
- 4 cups yellow corn kernels cut from 4 to 5 ears of corn cobs reserved
- 5 cups chicken broth
- 4 strips thick cut bacon diced
- 1 tablespoon butter
- 1 medium yellow onion diced
- 1-½ cups diced celery
- 1 clove garlic minced
- 1 teaspoon cumin
- ½ teaspoon dried Mexican oregano
- 1 large russet potato peeled and cut into ½” cubes
- 1 bay leaf
- kosher salt and fresh ground black pepper
- 1 cup heavy cream
- 1 cup whole milk
- 1 to 2 teaspoons hot sauce to taste
- 2 cups shredded rotisserie chicken
- Optional: cilantro, limes, scallions and pepitas for garnish
Instructions
- Preheat broiler to high. Place poblano peppers on a foil-lined baking sheet and broil, turning until skins are blackened. Remove from the oven and place in a bowl. Cover with a kitchen towel to steam for 10 minutes. Rub skins off of peppers, remove stem and seeds and dice in ¼” dice.
- Add chicken broth and reserved corn cobs to a large saucepan set over high heat. Bring to a boil. Reduce heat to a simmer. Reserve.
- Cook bacon in a large soup pot set over medium heat. Stir regularly until crisp about 8 minutes. Using a slotted spoon transfer bacon to a paper towel to drain. Pour off all but one tablespoon of bacon fat. Add butter to the pot.
- Add onions and celery to the pot and cook until softened, about five minutes. Followed garlic, cumin and oregano stirring until fragrant, about 1 minutes.
- Add corn, potatoes and poblano peppers. Stir to combine. Remove corn cobs from chicken broth and add broth and bay leaf to the pot and bring it to a boil. Cover and reduce heat to simmer for about 15 minutes until potatoes are soft.
- Remove ½ of the mixture to a blender or food processor and pulse. (Don’t puree.) Return to the pot. Add milk, cream and hot sauce and cook for five minutes longer.
- Ladle chowder into bowls and top with reserved bacon. Optional garnish with cilantro, limes, scallions and pepitas.
Comments
No Comments