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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