Chicken and Corn Chowder with Poblanos
This hearty and savory corn chowder is filled with an 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 broth. Earthy and smokey roasted poblanos add a little heat and convenient shredded rotisserie chicken turns this corn chowder into a tasty and satisfying meal.
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.