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Recipe

Potato and Poblano Corn Chowder

Servings: 4

While you could make this spicy take on corn chowder with frozen corn, it’s best with fresh.

Ingredients

  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 1 poblano, seeded and coarsely chopped (about 1/2 cup)
  • 1 medium carrot, peeled and coarsely chopped (about 1/3 cup)
  • 1 medium rib celery, thinly sliced (about 1/3 cup)
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. all-purpose flour
  • 1 Tbs. tomato paste
  • 2 cups lower-salt vegetable or chicken broth
  • 1-1/2 cups whole milk
  • 1 medium red potato (about 8 oz.), cut into 1/2-inch chunks
  • 2 cups fresh corn kernels (from about 3 cobs)
  • 1 Tbs. fresh lemon juice
  • Cayenne, to taste

Preparation

  • Melt the butter in a large Dutch oven or similar pot over medium heat. Add the onion, poblano, carrot, celery, coriander, cumin, thyme, 1 tsp. salt, and 1/4 tsp. pepper, and cook, stirring occasionally, until the onion is translucent, about 6 minutes. Sprinkle the flour over the vegetables, and cook, stirring constantly, for 30 seconds. Stir in the tomato paste, and then add the broth and milk. Add the potatoes and corn, and bring to a simmer over medium-low heat. Cover, reduce to a low simmer, and cook, stirring occasionally, until the potato is tender, about 15 minutes.
  • Using a potato masher, slightly mash the vegetables in the pot to thicken the chowder to your desired consistency. Add the lemon juice, and season to taste with cayenne, salt, and pepper.

Reviews

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Reviews

  • LHMA | 10/15/2018

    This is delicious- very rich broth and layers of flavor with each ingredient. I made it with fresh corn, which gave it a nice crunch. I had one poblano, which wasn't enough to make 1/2 cup, and thought it was a tad underspiced. Next time I will make sure to have 2 poblanos on hand.

  • domenic_a | 09/23/2018

    We substituted a small can of diced green chiles for the poblano and then sprinkled each bowl with a bit of diced crispy bacon to replace the smokiness of the poblano.
    Turned out great!

  • user-1083691 | 09/16/2018

    I made this without the poblano, since I didn't want to go to the store just to buy one. Really yummy and just the right texture. I confess I used frozen/thawed corn. A nice late summer soup

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