Sweet Corn and Poblano Chowder

The weather may be warm, but the corn is too amazing this time of year to miss out on making a corn chowder. Our version uses half-and-half in lieu of heavy cream to lighten it up a little bit, and the poblanos provide a nice heat. After chopping and adding one, check the heat level; poblanos vary in temperature, so you don’t want to let this get too spicy. The sweetness of the corn will temper things nicely, though, so if it seems too spicy at first, don’t worry…it’ll mellow out.

Sweet Corn and Poblano Chowder
Serves 6
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349 calories
46 g
44 g
16 g
10 g
9 g
534 g
1117 g
10 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 349
Calories from Fat 143
% Daily Value *
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 44mg
Sodium 1117mg
Total Carbohydrates 46g
Dietary Fiber 4g
Sugars 10g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tablespoons butter
  2. Extra-virgin olive oil
  3. 1 medium white diced onion
  4. 1-2 Poblano peppers, seeded and chopped
  5. 2 minced cloves garlic
  6. 1/4 cup all-purpose flour
  7. 6 cups vegetable stock
  8. 2 cups half-and-half
  9. 2 potatoes, cleaned, peeled, and diced
  10. 3 slices bacon, cooked and crumbled
  11. 6 ears corn
  12. Salt and pepper
  13. Parsley, to garnish
  1. Saute the onion, garlic, and poblano peppers in the butter and olive oil until all vegetables are soft and onions are translucent, about 10 minutes. Dust the sauteed vegetables with the flour and toss or stir to coat. Add vegetable stock, and bring to a boil. Add the half-and-half, potatoes, and crumbled bacon, reserving 2 tablespoons. Bring to a hard boil, and let the potatoes get beaten up. As they break down, they will thicken the soup even further. Cut kernels off the corn, saving as much of the "milk" that comes off the cob as possible. This will impart a very rich, strong corn flavor. Add kernels and milk to the soup. Season with salt and pepper, and simmer until the corn is soft, another 10 minutes.
  2. Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Ladle the soup into bowls, and garnish with sprig of parsley and reserved crumbled bacon and serve.
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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. Were I a Canadian, and deprived of Poblano Peppers by virtue of geography and lousy selection, what could I reasonably substitute? I’m trying hard not to maul the screen, because that looks mighty fine.

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