Corn chowder made with fresh corn is heavenly. I make a Barefoot Contessa version in the late-summer/early-fall EVERY year. This chowder recipe is from one of my favorite blogs- I have a LONG long LONG list of her recipes bookmarked to try- this one was wonderful and I am sure it’s no exception. I adapted the recipe slightly by increasing the corn, potatoes, and garlic, using half & half in lieu of heavy cream, and by adding optional sour cream and cheese to offset the spiciness. So spicy!! So delicious!! This recipe was adapted from The Novice Gardener.
- 4 poblano chiles
- 2 T extra-virgin olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 celery rib, chopped
- 2 large Yukon-gold potatoes, cut into 1/2 inch cubes
- 2 cooked chicken breasts, cubed into bite-size pieces
- kernels from 4 ears of fresh corn
- 1 tsp cumin powder
- 4 cups chicken stock
- 1 cup half and half
- Fresh herbs (thyme, cilantro, and/or chives), chopped (I used a generous 1/2 cup of cilantro)
- coarse salt & freshly ground black pepper
- ricotta salata, for sprinkling, optional
- sour cream, for serving, optional
- Roast poblanos either under the broiler or over direct flame on gas stove, until charred and blistered, about 5 minutes per side. Immediately place in a bag and seal or place in a bowl and cover with plastic wrap for 10 minutes, or until cool enough to handle. Peel the skins and remove seeds and membranes. Rinse chiles and then roughly chop.
- Season the chicken breasts with salt and pepper. Broil until cooked through, about 5-7 minutes per side. Cube into bite-sized pieces.
- In a large soup pot, heat oil; add onion, garlic, and celery. Sauté until vegetables are cooked. Add cumin, salt, and pepper.
- Add stock, potatoes, roasted poblanos, corn, and chicken. Bring to a boil and cook until potatoes are tender.
- Add half & half. Lower heat to a simmer.
- Add fresh herbs. Serve with cheese and sour cream, if desired.
One Year Ago:
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This sounds so good! I love poblanos and I love corn chowder. Can’t wait to try this recipe! Thank you so much for sharing it.
So good!! Poblanos are my absolute favorite chile. The particular chiles that I used in this chowder were so spicy- I LOVED it, but my family added sour cream to offset the spiciness.
Poblanos and corn are great together! I just bought some fresh corn so I might be trying this recipe out soon.
Poblanos and corn are great together!! …and poblanos and cream, poblanos and cheese, poblanos and chicken….
This is a wonderful recipe 🙂 Enjoy!!
Love a hearty soup like that, the poblano’s with the corn is a great marriage. Seeing that plate with the flat bread and the big bowl of soup makes me very hungry,
Thank you- I love autumn soups! I also have a special fondness for poblanos. This is a good one! 🙂
So yum, isn’t it? I love the addition of sour cream. Now, that is brilliant!! Thanks for giving it your seal of approval, Josette. Much appreciated, girlfriend! XOXO
Thank YOU!! We really enjoyed it- a DELICIOUS recipe! 🙂
This looks wonderful. I somehow missed seeing it the first time on The Novice Gardener. Will also be giving it a whirl.
I have such a long list of recipes to try!! It took too long to get to this tasty chowder- please let me know if you try it! Enjoy 🙂
This sounds so warm and comforting, I’d love to curl up with a bowl of this
Thanks! PERFECT for a cool evening! 🙂
This sounds like a wonderful, creamy corn chowder!
Thank you!! I am a HUGE fan of corn chowder & it is just amazing this time of year with the end of season corn.