Summer Corn & Poblano Chowder
This Summer Corn & 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.
Servings: 10 servings
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.