Poblano & Corn Chowder with Bacon
Serves 4–6 | About 45 minutes
Creamy, smoky, and just a little spicy, this hearty chowder is the perfect way to ease into fall. Sweet corn and tender Yukon Gold potatoes balance the mild heat of poblano peppers, while crispy bacon adds a savory finish. A squeeze of fresh lime just before serving brightens every bowl.
Ingredients
- 6 slices bacon, chopped
- 1 yellow onion, diced
- 2 poblano peppers, seeded and diced
- 2 garlic cloves, minced
- 3 cups corn kernels
- 3 Yukon Gold potatoes, peeled and diced
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon each cumin, kosher salt and black pepper
- 1 cup heavy cream
- ½ cup whole milk
- 1 tablespoon butter
- Cilantro or green onions, for topping
- Optional: shredded cheese, minced jalapeño and fresh lime
Instructions
- Cook bacon in a large pot until crisp. Remove, reserving 2 tablespoons drippings.
- Sauté onion and poblanos 5–7 minutes. Add garlic; cook 30 seconds.
- Add corn, potatoes, broth and seasonings. Simmer 15–20 minutes.
- Blend 1½ cups chowder; return to pot.
- Stir in cream, milk and butter. Simmer 3–5 minutes.
- Top with bacon, herbs and optional garnishes.