I love so much of the produce in the summer… Berries, stone fruit, fresh veggies… But the summer corn might just be my favorite! The corn I saw this week was huge and beautiful! I tried to take it home by the armful, but restrained myself and only took home 8 ears. Mind you, there’s only two of us, so that’s a fair amount of corn for the week. But it allows us to create delicious corn chowder! Now, I know our last recipe also had “southwest” in the title, but y’all are just going to have to deal with that theme for the week.
This chowder recipe really highlights the delicious summer corn. If you’re wary of spice, and are looking skeptically at the jalapeno and poblanos in this recipe, don’t worry! They just serve to add a nice smoky depth of flavor to the dish. This isn’t a spicy dish. When you eat it, all you’ll be noticing is the sweet corn!
(Also. Please don’t judge the recipe on its unappealing photo. I know it’s not very pretty. If we’re being honest, when it was almost done simmering, I got all pout-y and grouchy, because I thought it was ugly. Selim had to remind me that taste > image – and he’s right. The chowder tastes good, and still tastes good even though it’s not pretty. Hopefully you agree!)
Southwest Summer Corn Chowder
(Adapted from this recipe)
- 1 tsp + 1 tbsp oil
- 2 large poblano pepper
- 1 medium onion, chopped
- 1 medium jalapeno, diced
- 5 cloves garlic, minced
- 2 cans (16oz) white beans
- 4 ears of corn, kernels removed
- 1 tbsp smoked paprika
- 1 tsp cumin
- 4 cups vegetable stock
- 1 cup milk
- Salt & pepper
- Optional toppings: lime, cheese, sour cream, cilantro, jalapenos, crushed tortilla chips, etc
- Preheat oven to 450 degrees.
- Slice poblano peppers in half and scrape out the seeds. Rub the outside with 1 tsp of oil.
- Roast peppers for 20 minutes and then remove to the side to cool.
- In a large pot, heat 1 tbsp oil over medium heat.
- Once hot, add the onion, garlic, and jalapeno. Top with a few shakes of salt and pepper.
- Cook, stirring occasionally, until softened – about 5 minutes.
- Once cooled enough to handle, coarsely chop poblano peppers. (A lot of people prefer to remove & discard the skins at this stage too – we don’t, but feel free to do so!)
- Add peppers, white beans, corn, spices, and stock to the pot. Bring to a boil, and then lower heat to a light simmer.
- Simmer over this low heat for at least an hour.
- Remove 2 cups of soup to a food processor. Combine with the cup of milk. Blend until smooth.
- Return this mixture to the pot. Stir to combine. [You can do more or less depending upon how thick you’d prefer your chowder.]
- Simmer another few minutes, and then serve. I’ve been eating it without any toppings, but surely a little cheese or something can only improve things.
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