Corn and Poblano Chowder
- Total time
- 95 min
- Serves
- 8
- Cuisine
- American
Ingredients
- 32 oz Chicken bone broth (@kettleandfire)
- 5 ears of corn
- 5 Bacon strips (sliced)
- 6 Poblanos (roasted, peeled and chopped)
- 1 Onion (chopped)
- 2 Carrots (peeled & chopped)
- 2 Celery ribs (chopped)
- 1 Shallot (chopped)
- 2 Garlic cloves (minced)
- 5 Yukon gold potatoes (chopped)
- 16 oz Heavy cream
- 8 oz Mascarpone
- 1 1/4 cup Cheddar (grated and more for topping and adding to bread)
- 1 1/4 cup Gouda (grated and more for topping and adding to bread)
- 1.5 tbsp Smoked paprika
- 1 tbsp Mexican oregano
- 1/4 tsp Oregano
- 6 Scallions (green part and chopped)
- 1/4 cup Cilantro (rough chop)
- Salt and pepper (to taste)
- 2 Bread bowls
Steps
- 1
First, remove the kernels from the corn and save the husks. Then, add the bone broth to a pot with the corn husks, 2 cups of water and simmer, covered for 20 minutes.
- 2
Secondly, in a large dutch oven, add the bacon and render the fat on med low until crispy. About 10 minutes. Then, remove the bacon from the pan.
- 3
Sauté the shallot, celery, carrot and onion in the bacon fat on medium for 7-9 minutes or until slightly browned. Then, add in corn, potatoes and seasonings.
- 4
Add in the corn bone broth. Then, simmer soup for 30 minutes.
- 5
Blend 2/3 of the soup with the mascarpone.
- 6
Add back into the pot with the heavy cream, as much salt as needed and poblanos. Simmer for 5 minutes. Then, add in the cheese and mix well.
- 7
If you want it thicker at this point, add a slurry (1-2 tbsp cornstarch mixed with hot water or milk).
- 8
Then, add in scallions and cilantro.
- 9
Cut the tops off the bread bowls, remove the insides. Then, add some olive oil and cheese. Bake at 350F for 10 minutes.
- 10
Lastly, serve soup and top with scallions, cilantro, cheese, corn and bacon.
Source: foodmymuse.com·Own this recipe or photo? Request removal