This corn poblano chowder is a perfect use for corn on the cob. Paired with smoky bacon, lots of veggies and a little cheese it’s a perfect summer soup.
Nothing screams summer more to me than corn on the cob. But if you aren’t new here you know I am really picky and we eat mostly organic. Organic or non-GMO corn is really hard to find. But I was at my farmers market the other weekend and I found some. So I knew I had to make corn poblano chowder.
Easy Corn Cooking
I love corn on the cob but it can be a pain. First you have to shuck it. Then all those silk strands get caught in the corn kernels. And if you don’t remove them, caught in your teeth! However years ago I found a secret to cooking the best corn. And not only is it easy to cook it tastes delicious.
What’s the secret? Leave the corn in the husks. What? Yes! In the husks. When the corn is steamed in the husks the clean up is so easy. Once the corn is cooked and cooled when you peel off the husks the silk comes straight with it. I find that almost all those strands of silk are easily removed. Sometimes you might have a few strays that you have to pick out. But not as many as when you are peeling corn raw.
Here’s how you do it:
- Soak your corn in water for 15-20 minutes before cooking, especially if you are going to cook on the grill so the ends of the corn don’t start on fire.
- Either in the oven heated to 400 or on the grill on indirect heat (that means NOT over the flame) cook the corn for 20 minutes. Be careful if you have a gas oven as you don’t want the corn close to the flame in the oven either!
- Set the corn to the side and let cool for 5 minutes and make sure it’s cool enough to handle or use oven gloves
- Peel the husks from the corn
- Eat either on the cob or remove kernels for a soup like this corn poblano chowder
More Time Saving Tricks
Because this dish takes a little bit due to the pre-cooking of the corn and the peppers I wanted to save time everywhere else I could. First I cooked the poblano peppers at the same time as the corn to only use the oven once. You can do the same thing if you want to grill your peppers. When the corn was cooling so were the peppers. And while both were cooking I started the soup.
Since we are making a chowder potatoes are one of the ingredients. But I wanted all my potatoes in a nice small dice. Which I most certainly could do on my own. But I had a lot of potatoes to cut. I remembered that I just bought a new food processor  – which had a dicer (no this is not an ad, I generally just love this thing!) This thing was such a time saver. The processor spit out nice small potatoes in all of two minutes. And since I had more veggies to cut I used the food processor for ALL my veggies which saved me (and my hands) tons of minutes I didn’t have to chop!
If you aren’t in the market for a few food processor here are a few dicers I found that would do the trick:
- This vegetable slicer  has seven different blades and you can spiralize veggies too!
- This one  has five different blades for different options of sizes however it looks a little less durable than the one above
- If you are looking for an electric chopper  but not a full out food processor this option would work, however it appears to be more of a chopper than perfect uniform dice like above
Putting it all together
While the corn and peppers cook in the oven that’s when I start making the chowder. The chowder itself is easy. Onions, garlic, and bell peppers are sautéed. Then the broth, zucchini and potatoes are added. The potatoes start to break down and thicken up the soup. If thick chowders aren’t your thing you can always thin it out with more broth.
This soup is easily modified for any type of diet as well:
- Vegetarian version – swap out the chicken broth for veggie, omit the bacon. A can of pinto beans in here would be delicious for some extra protein. Add when you add the potatoes.
- Vegan – same as #1 plus omit the cheese and heavy cream – you COULD use a nut based milk however I haven’t tried it and it’s thick enough on it’s own so to avoid the nut milk changing the flavor I wouldn’t use it
So the next time you are in the mood for something corny and comforting be sure to try this corn poblano chowder. And if it’s not summer – frozen corn works great as well. And if you do be sure to rate and comment below and tag me on Instagram! Print