This Summer Corn and Poblano Chowder gets a smoky and spicy treatment. The recipe for this summer soup is filled with bacon, poblano peppers, fresh sweet corn, zucchini, and summer squash. Aka, summer’s best. Stock up now, make the largest batch and have this delicious chowder on hand all winter long.
Preserve Summer's Bounty
Anyone else all hibernating-bear-status?
You know what I mean.
You’re stocking up on fresh produce; canning, preserving, big-batching everything – only to freeze it. To stock up for the long season ahead. Winter is coming, after all.
This Summer Corn and Poblano Chowder is the perfect thing to make when summer’s bounty is at its peak! Fresh sweet corn, peppery poblanos, tender potatoes, and summer squash: this soup has it all. Read on to learn more about this delicious summer chowder!
How To Make Summer Corn and Poblano Chowder
This chowder features all of the best players from the summer produce lineup: corn, potatoes, poblano peppers, and squash. While chowder is traditionally made with milk or cream, my recipe features a portion of the mixture being pureed, offering creaminess without the dairy.
It’s smoky, creamy, spicy, satisfying, and delicious!
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Summer Corn & Poblano Chowder
Ingredients
- 4 slices bacon
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 2 poblano peppers, seeded and diced
- 2 russet potatoes peeled and chopped
- 1 cup yellow squash chopped
- 1 cup zucchini chopped
- 4 cups vegetable stock
- 6 ears Sweet corn shucked and silks removed
- Salt & Pepper
Instructions
- Heat a large cast iron pot over medium heat. Slice beacon in to bite sized pieces, or - hack! - use kitchen scissors to cut in to small pieces. Saute until browned and fragrant.
- Add onions and garlic. Saute until fragrant, about 2 minutes.
- Add poblano, potato, squash, and zucchini. Saute until softened, about 5 minutes.
- Add stock and corn kernels. Simmer for 15 minutes.
- Ladle about 2 cups worth of soup (more if you prefer a smoother texture) to a blender or food processor. Beldn until completely smooth. Add back to pot.
- When ready to serve, ladle in to warmed soup bowls. Serve with crusty bread, and herbs for garnish.