Southwestern Corn Chowder

Winter has officially set in here. It is brutal, and I find myself already counting the days until spring. As we scurry inside from the brisk cold weather, quickly peeling off all of our insulating layers, there is nothing better to warm up with than a bowl of corn chowder.  Keith’s corn chowder has a comforting sweetness with just the right amount of smoky pepper “kick”. The robust flavor warms my tummy and puts a huge smile on my face. Keith made his corn chowder for me on the Sunday after Thanksgiving.  We were sick of cooking, and we craved something warm to eat other than our Thanksgiving leftovers. He whipped this soup up rather quickly, but it tastes like he slaved over the stove for hours. The sweet flavor of the corn is perfectly balanced by the smoky bits of bacon and the heat of the poblano peppers.  Homemade soup is one of the few nice things about winter. Keith made a huge pot of this corn chowder, and it lasted for almost a week.  I simply cannot get enough of it. This soup packs so much flavor, and it only gets better over time.  It is a fully balanced meal in a cup. I will definitely be begging for another pot of it soon to help get me through this terrible cold season.

Southwestern Corn Chowder

 

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Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

A fully robust soup with the sweet taste of corn and a warm hint of heat.

Author: Superman Cooks

Recipe type: Soup

Cuisine: Southwestern

Serves: 8 servings

Ingredients

• 3 potatoes whole, cleaned and diced into ¼ inch pieces
• 3 C corn
• 1 C milk
• 2 poblano peppers
• 2 tbsp chicken base
• 1 large onion, diced
• 4 slices bacon
• 4 tbsp butter
• 4 tbsp flour
• 1 quart water

Instructions

1. In a large stock pot, melt butter and add diced onions.
2. Dice bacon into small pieces and add to onion. Sauté until browned.
3. Add diced potatoes and sauté over medium heat for 10 minutes.
4. Add corn and continue to cook for 5 minutes.
5. Add flour and mix in. Cook for 5 more minutes to distribute flour.
6. Add chicken base and water and turn heat to medium. Continue to cook for 20 minutes, stirring occasionally.
7. Over burner on stove, place poblano peppers directly on flame and cook until black, turning frequently with tongs.
8. Once peppers are black, rinse under cold water to remove most of the black skin.
9. Cut them in half, seed the peppers and dice into ¼ inch pieces.
10. Add peppers and milk to corn mixture and simmer for 30 minutes.
11. If soup is not thick enough, you can mix equal parts of melted butter and flour mixed together, 2 tbsp at a time.
12. Salt and pepper to taste.

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