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I’m the only one I know who picks a 95 degree day to make corn chowder. To my defense; when I bought the corn the other day, I didn’t realize we were going to have a heat wave in Southern California that rivaled mid summer. But that’s what happened. Knowing that my house was going to be a pressure cooker didn’t stop me from my task. I had a recipe in my head and I had to go forward.
This delicious soup, (my wife said it was one of the best I’ve ever made) gets a little kick from roasted poblanos and some added smokiness from a little bacon, but the real star is the fresh corn. Normally, vegetable stock is used but the cobs have so much flavor that I decided to boil them down to extract their flavor and some starch. I must say, I agree with my wife…this was one of the best soups to come out of this kitchen. Enjoy!
I started by microwaving 6 ears of corn (3 at a time) in their husks for 3 minutes. I removed the husks and silk then cut the kernals off the cobs and set them aside. I cut the cobs in half.
I roasted 2 poblanos (sometimes incorrectly labeled in stores as pasillas) on my grill until the skin was well blackened and blistered then covered them in a bowl to steam. After 15 minutes, I removed the skin and seeds then diced them and set aside.
I placed the cobs in a large pot and covered with water (about 9 cups) then brought it to a boil. I reduced the heat slightly and let them go at a rolling boil for about 25 minutes. This would be my stock.
I diced up 2 thick slices of bacon, 1 onion and peeled 3 garlic cloves which I later minced through a garlic press.
I added the bacon to a heavy bottomed stock pot over medium heat and cooked the bacon for about 5 minutes to render the fat but without crisping it up too much.
I added 1 tablespoon butter to the bacon then added the onion, diced poblanos and minced garlic and cooked over medium heat for 10 minutes until very soft.
I added 1 packed teaspoon fresh thyme leaves and cooked for 1 minute. I then added 3 tablespoons flour and stirred to combine cooking for 2 minutes to make a roux.
I poured in 6 cups of the reserved corn cob water and added 2 peeled/diced russet potatoes then brought it to a boil. After it reached a boil, I added 1 1/2 cups whipping cream and 1/2 cup whole milk and brought to a boil again. I let it boil for 8 minutes, stirring frequently. Make sure you don’t wander off while doing this and try to answer emails. I did, and mine just started boiling over when I caught it. That’s what I get for muti-tasking. After 8 minutes, I added the reserved corn kernals, seasoned with 4-5 pinches of kosher salt and several good twists of the pepper mill then let it simmer on low for 20 minutes.
This was the result…absolutely amazing. Enjoy!
- 6 ears of corn
- 2 poblano peppers roasted then stemmed, skinned, seeded and diced
- 2 thick slices bacon diced
- 1 tablespoon butter
- 1 onion diced
- 3 garlic cloves minced through a press
- 1 packed teaspoon fresh thyme leaves
- 3 tablespoons flour
- 6 cups reserved corn broth (see instructions)
- 1½ cups whipping cream
- ½ cup whole milk
- 2 russet potatoes peeled and diced
- corn kernals (see instructions)
- salt and pepper
- Microwave the 6 ears of corn in their husks for 3 minutes(this will be done in 2 batches.) Remove the husk and silk and discard. Cut the kernals from the cobs and set aside. Cut the cobs in half and add them to a stock pot. Cover with water (about 9 cups) and bring to a boil. Reduce heat slightly a cook at a rolling boil for 25-30 minutes. Set the pot aside as this will be the corn broth for later. While the corn cobs are simmering, roast the the poblanos on a grill or under a broiler until completely blackened. Set the roasted chiles in a bowl and cover with foil to steam for 15 minutes. After 15 minutes, remove the stems, seeds and skin then dice them up.
- In a large heavy bottom pot add the bacon and cook over medium heat for 5 minutes to render the fat making sure not to crisp it too much. Add 1 tablespoon butter to the pot then add the onion and garlic. Cook over medium heat for 10 minutes until very soft. Add the thyme and cook 1 minute. Add the flour and cook for 2 minutes stirring constantly to form a roux.
- Add 6 cups of the reserved corn broth and bring to a boil. Add the whipping cream, milk and potatoes and bring back to a boil. Boil for 8 minutes stirring frequently and making sure it doesn't boil over.
- Add the reserved corn kernals and season with kosher salt and fresh pepper(about 4-5 good pinches of salt and several twists of a pepper mill.) Reduce the heat to low and simmer for 20 minutes until nicely thickened.