Vegetable Packed Chowder

Recipe by PaulaG

Developed for Crazee-E Contest. This is a hardy, vegetable packed chowder that is sure to please. The poblano chili adds a nice smokiness. Serve this with crusty bread for a delicious 1 pot meal.

Top Review by pamela t.

Nice job, chef! I loved all the veggies with the bacon and poblano! I like the fact that the calorie count is low, so this is a good diet soup, too. Here's hoping you win! Made for CrazE contest 2011

Ingredients Nutrition


  1. Wash the chilies, cut in half and remove the seeds. Place under broiler and broil until skin blackness. Place in a bowl, cover and allow to cool. Once cool, remove the blacked skin and dice the peppers.
  2. In a dutch oven cook the bacon until crisp. Remove with a slotted spoon and set aside.Add in corn and cook until over medium low heat until corn begins to have some color. It may be necessary to add in a touch of olive oil for the corn to cook properly. Remove corn, set aside.
  3. To the same pot add a tablespoon of olive oil and a tablespoon of butter. Whisk until butter is melted. Stir in yellow onion, garlic, celery and carrot. Saute for 2 minutes or until onion begins to lightly brown. Sprinkle with 1 tablespoon flour and stir until well combined. Add the potatoes and stock to the pan. Cover and cook until potatoes are barely tender.
  4. Reserve 1/2 cup of corn and add in remainder. Put the milk and reserved corn to a blender container and puree until smooth. Add to the chowder and bring to a simmer.
  5. Remove the tough steams and tear the leaves of the greens. Run a knife through them to coarsely chop. You should have approximately 3 cups of lightly packed greens. Add the greens, sugar and a small touch of nutmeg and cook the greens until wilted and a bright green. Season with salt and white pepper to taste.
  6. Ladle into bowls and sprinkle with reserved bacon bits.

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