Sweet Corn and Poblano Chowder

  • Author: Meal Hack


  • 2 tablespoons butter
  • Extra-virgin olive oil
  • 1 medium white diced onion
  • 12 Poblano peppers, seeded and chopped
  • 2 minced cloves garlic
  • 1/4 cup all-purpose flour
  • 6 cups vegetable stock
  • 2 cups half-and-half
  • 2 potatoes, cleaned, peeled, and diced
  • 3 slices bacon, cooked and crumbled
  • 6 ears corn
  • Salt and pepper
  • 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.


  • Serving Size: 6
  • Calories: 349
  • Sugar: 10
  • Sodium: 1117
  • Fat: 16
  • Saturated Fat: 9
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 46
  • Protein: 10
  • Cholesterol: 44