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Poblano Corn Chowder Recipe

  • Difficulty Easy
  • Time 1 hour
POBLANO CORN CHOWDER // OFF THE LINE

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)

Instructions:

  1. Toss diced potatoes, a splash of oil and 2 tablespoons of Southwest chile seasoning. 
  2. Place on a lined sheet pan and roast at 400 degrees for appx 25 minutes or until lightly browned and softened.
  3. With 10 minutes left, add corn and continue roasting. 
  4. 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).
  5. 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.
  6. 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. 
  7. Continue cooking for 10 minutes then remove from heat and stir in sour cream and shredded cheddar. 
  8. Garnish with green onions and serve with buttered crusty bread.

Used in this Recipe

Derek Wolf Southwest Chile BBQ Rub for home cooking

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