Fresh corn is in season and it’s perfect in this light, creamy Poblano Corn Chowder. Smoky poblano and spicy jalapeno peppers give this chowder a southwest kick!
For the last few weeks fresh corn has been popping up at the farmers market here in Phoenix and I finally couldn’t resist it. Corn is the native plant of my midwest hometown. In fact, I remember a t-shirt my mom had when I was in high school. It was a cartoon depiction of our local university and a singular cow, lost in a sea of corn fields.
We ate it, the animals ate it, they grew it for commercial use, we worked in corn fields in the summers. Yep, there was corn everywhere. Now corn signals the end of summer, monsoon weather and the beginning fun fall activities, like turning off the A/C! lol
Ina Garten’s Lobster Corn Chowder was my inspiration to boil the cobs in the soup. There is so much milky goodness oozing from the cobs when you cut the kernels off and it shouldn’t go to waste. You will also notice the amount of stock is adjustable. We really don’t like thick, gloppy chowders so I thinned ours out a bit. Just adjust the amount of stock you use based on your personal preference.
Do you love corn chowder?
- 2-3 tablespoon extra virgin olive oil
- 2 ribs celery, diced
- 1 medium onion, diced
- 2 poblano peppers, diced
- 1 jalapeno, finely diced
- ½ teaspoon cumin
- ¼ teaspoon coriander
- 3-4 cups chicken stock
- 6 ears fresh corn, kernels removed (reserve cobs)
- 3 tablespoons flour
- ½ cup heavy cream
- Salt and pepper to taste
- Red pepper flake (optional)
- Heat a large Dutch oven or stock pot over medium heat. Add oil, celery and onions.Salt lightly and cook 2-3 minutes.
- Add poblano and jalapeno peppers, and spices. Cook 2-3 minutes.
- Stir in chicken stock and add cobs to pot. Bring to a low boil, reduce heat and simmer 15 minutes.
- Remove cobs and add corn kernels, simmer 8-10 minutes until corn in tender. Salt and pepper to taste.
- Remove ¼ cup broth from pot and add to a small bowl. Mix in flour until it forms a loose paste.
- Stir flour mixture and heavy cream into chowder. Simmer 6-8 minutes until thicken.
- Serve hot and garnish with red pepper flake.
- Store leftovers in an airtight container in the refrigerator.