Southwest Chile Poblano Corn Chowder
Chef Justin O'Neill | Off the Line
4
20 minutes
55 minutes
Latin/South American
Appetizers/Snacks
Roasted potatoes, sweet corn, smoky poblanos, and a rich cheddar-cream broth - this chowder has no intention of being subtle. Spiceology Derek Wolf Southwest Chile Blend does the heavy lifting on flavor, working in two stages for a deeply seasoned bowl that earns its spot at the table. Pull out a Dutch oven and make a batch big enough to share.
Ingredients
- 2 lbs diced potato of choice (red or yukon preferred)
- 4 tablespoons Derek Wolf Southwest Chile Seasoning
- ½ lb bacon diced
- 1 small bag frozen sweet corn
- 4 tablespoons butter
- 4 tablespoons flour
- 1 qt chicken broth
- 1 qt whole milk
- 2 large poblanos diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 16 oz mexican sour cream (can sub regular if you can’t find)
- ½ lb sharp white cheddar grated
- Green onions chopped (could also use cilantro)
Directions
- Toss diced potatoes, a splash of oil and 2 tablespoons of Southwest chile seasoning.
Place on a lined sheet pan and roast at 400° for appx 25 minutes or until lightly browned and softened.
- With 10 minutes left, add corn and continue roasting.
- In large pot or dutch oven, cook bacon until crispy (this can also be done in a separate pan then added in later to save time).
- Add butter, poblanos, garlic, onion, cook for 5 minutes until veggies are softened. Add flour and the other 2 tablespoons of Southwest Chile seasoning and cook for 3 minutes.
- Add chicken broth and bring to boil stirring often, turn heat down to medium and stir in milk, bring to a simmer then add cooked potatoes and corn.
- Continue cooking for 10 minutes then remove from heat and stir in sour cream and shredded cheddar.
- Garnish with green onions and serve with buttered crusty bread.