I love soup. I'm one of those people that will eat soup at literally any time of year. I live in the south. The summers are disgusting here for the most part. But I will not be denied a delicious bowl soup in August if I'm at a restaurant that has killer soup just because it's 95° outside with 1000% humidity.
Now that you're not wondering why I'm posting a soup recipe in August, let me remind you that it's prime corn season. It's plentiful, it's sweet, it's unbeatably delicious. Summer corn is pretty close to rivaling summer tomatoes. I originally hale from northeast Ohio where summer corn is a way of life and honestly, it's the best corn I've had ever, anywhere.
While this corn chowder is of course best made with fresh, summer corn, you can certainly use canned or frozen kernels instead. It won't be quite the same, but it will still be pretty damn good. If you have fresh corn to use, but you're not a summer souper like me, make it anyway and freeze it. Your chilly January body will thank you when you're indulging in the cozy comfort of soup on a cold day, but also reminded of the better times of the warm summer.
Full disclosure, this is not a super thick chowder. I prefer it that way. I find it much lighter and enjoyable. I usually make a batch of soup and eat it for lunch for the entire week, so making a lighter version is something I can go back to day after day without starting to feel heavy and weighed down by it. Due to this, I don't make a roux and therefore it's naturally gluten free! Plus, the chicken and potatoes add sustenance that will keep you full for hours.
This soup is so delicious whether you enjoy it in the coolness of you air conditioning in August or bundled up in the cold months. I know you'll enjoy the light heartiness just as much as me. Give a try and let me know what you think!
Chicken & Poblano Corn Chowder
Makes ~ 5-6 hearty servings
Prep time: 25 minutes | Cook time: 45 minutes**This recipe may include affiliate links for which I may be paid a commission for purchases made through the link.**
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
2 medium poblano peppers, diced small*
1 small onion, diced small
¾ - 1lb. red or Yukon gold potatoes, diced small (~ ¼” dice)
1 celery stalk, diced small
4-6 ears of corn shaved from the cob + save 2 of the cobs** (~4 C.)**
1 larger chicken breast, diced
1.5 tsp. chili powder
½ tsp. dried oregano
4 C. low sodium chicken broth
¾ C. regular whipping cream***
1 TB corn starch
Salt and pepper to taste
Directions:
Prep all of the ingredients to the specifications above. You’ll want all of the veggies to be diced pretty small, similar to the size of a corn kernel. The chicken can be a little larger.
Heat a large, high-sided pot over medium-low heat (I like to use my Le Creuset dutch oven) and add 1 tablespoon of olive oil. Once the oil is hot, add the poblano, onion, and celery along with a good pinch of salt and pepper. Stir around to coat and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes. If they veggies are browning, turn down the heat.
Add the potatoes plus a good pinch of salt and pepper. Stir to coat in oil and cook about 2 minutes.
Push the veggies to the outside of the pan, creating as much surface area in the middle as possible. Add the chicken plus a drizzle of olive oil and some salt and pepper. Cook, stirring occasionally, until the chicken is no longer showing any pink, about 3-5 minutes. Keep the chicken and veggies separate at this point.
Add the corn, chili powder, and oregano. Mix all of the ingredients together now and cook, stirring occasionally for 2 minutes.
Add the chicken broth and the saved corn cobs and give it a good stir. Bring to a gentle simmer and continue to simmer with the lid on for 20 minutes. Check occasionally to make sure it’s not boiling.
Make a slurry with the whipping cream and corn starch. After the soup has been simmering for 20 minutes, add the slurry while stirring. Simmer for another 2 minutes then check for seasoning. Add salt and pepper as needed. Simmer gently for an additional 10 minutes. Remove the cobs.
Ladle into bowls and serve with crusty bread or alone. Refrigerate or freeze leftovers.
*Recipe notes + Variations*
*If you don’t like any spice, use a bell pepper instead. If you like a little extra spice, add a jalapeño in addition to the poblano.
**If it’s not corn season, you can use 2 cans of corn. Rinse and drain before adding to the soup.
***I specifically prefer regular whipping cream instead of heavy. This makes it rich and delicious without being too heavy. You can use half and half + 2.5 TB of cornstarch instead if you don’t have whipping cream.
This freezes wonderfully. I like to ladle single servings into zip top bags for a quick and easy lunch or dinner at a later date.
This is not a super thick chowder. Make it thicker with more cornstarch, but it will never be stew consistency.
Make it vegetarian by omitting the chicken and using vegetable broth. Add more potatoes or sub some mushrooms to keep the chunkiness the same.
Make it vegan by also substituting cream for the plant-based milk of your choice. Depending on the milk, you may need more cornstarch in your slurry.
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