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Poblano Corn Chowder

Marie Cook
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Cuisine Southwest
Servings 4 People


  • 4 Slices Bacon
  • 1/4 Large Onion diced about 1/2 cup
  • 1 Stalk Celery diced about 1/2 cup
  • 1 Large Carrot diced about 1/2 cup
  • 1 Medium Poblano Pepper diced
  • 1 Large Potato diced about 1 1/2 cups
  • 1 cup Water
  • 1 tsp Chicken Soup Base
  • 1 1/2 tsp Ground Cumin
  • 1 tsp Oregano
  • 1 14.75oz can Creamed Corn
  • 1 cup Frozen Corn
  • 1 pinch Red Pepper Flakes optional
  • 1/2 cup Condensed Milk or Half & Half


  • Cut bacon into 1/4" slices and brown over medium heat in a 5 quart sauce pan. When nicely browned remove from the pan, drain on a paper towel and set aside. While the bacon is browning chop up your vegetables. When you have removed the bacon from the pan add the carrot, celery, onion and pepper with a pinch of salt and saute until they start to become soft, about 8-10 minutes. Add the potatoes and and stir to incorporate them with the rest of the vegetables. Add water, chicken soup base, oregano, and cumin. Cover, bring to a boil and cook until potatoes are tender. About 10-15 minutes. Give the potatoes a bit of a mash with a large spoon to break them up a bit and thicken your chowder.
    Add creamed corn, frozen corn, milk and season to taste with salt, pepper and red chili flakes if desired. Bring up to serving temperature and garnish with the cooked bacon, sliced green onion and cilantro.