Poblano Corn Chowder

Recipe by Mudflower
READY IN: 55mins
SERVES: 10-12
YIELD: 15 cups




  • Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
  • In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
  • Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
  • In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
  • Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
  • Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
  • Bring to a boil and simmer about 5 minutes.
  • Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
  • Turn off the heat. Add cream.
  • Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
  • Call everyone to dinner.
  • You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).