Roasted Poblano Corn Chowder

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.

Servings: 6-8

• 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

1. 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.
2. Season the chicken breasts with salt and pepper. Broil until cooked through, about 5-7 minutes per side. Cube into bite-sized pieces.
3. In a large soup pot, heat oil; add onion, garlic, and celery. Sauté until vegetables are cooked. Add cumin, salt, and pepper.
4. Add stock, potatoes, roasted poblanos, corn, and chicken. Bring to a boil and cook until potatoes are tender.
5. Add half & half. Lower heat to a simmer.
6. Add fresh herbs. Serve with cheese and sour cream, if desired.

One Year Ago:

• Mushroom, Leek, & Wild Rice Soup

If you like this you may also like:

• Corn Chowder with Zucchini, Scallion, & Orzo Topping
• Cheddar Corn Chowder

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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