Poblano Bacon Potato Corn Chowder Recipe
This Poblano Bacon Potato Corn Chowder recipe takes a traditional winter warmer and dials up the comfort with some balanced poblano heat. Rich, creamy, sweet, salty, and a bit spicy, this soup is sure to become a cold weather go-to.
PREP TIME
40 mins
COOK TIME
20 mins
SERVINGS
6-8
Ingredients
- 10 pieces bacon, chopped (saved 2 Tbsp for garnish)
- 4 Russet potatoes, cubed to 1/2”
- Oil
- 3 poblano peppers, diced
- 1 onion, diced
- 8 ears corn, boiled and kernels removed
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 3/4 cup milk
- 1/4 cup reserved bacon grease
- 1 Tbsp smoked paprika
- 1 Tbsp onion powder
- Salt, to taste
- Pepper, to taste
- 1/2 cup fresh parsley, plus more for garnish
COOKING INSTRUCTIONS:
Poblano Bacon Potato Corn Chowder
- Preheat oven to 400ºF. Cook bacon for 18-20 minutes, or until crispy enough for soup garnish, but not too dark. Chop bacon. Set aside. Reserve 1/4 cup bacon grease from pan.
- Set oven to broil on high. On a foil-lined sheet, lightly coat outside of poblano with oil. Broil for 5-6 minutes on each side, or until well-charred. Remove from oven and loosely tent with foil. Rest for 10-15 minutes. Remove skin then dice. Removing seeds is optional.
- In a medium pot, bring water to boil. Boil potatoes till near doneness, but not too soft (about 8 minutes).
- In a large pot, heat reserved bacon grease over medium-high heat. Add onions and cook until soft. Add poblano and cook for 1-2 minutes. Stir in cream of chicken soup and sour cream. Add bacon, paprika, onion powder, salt, and pepper. Stir in milk slowly. Add potatoes, 3 cups corn, and parsley. Reheat slowly to a simmer. Serve immediately garnished with bacon, corn, and parsley.
PAIRINGS:
Poblano Bacon Potato Corn Chowder
Chardonnay (Oaked)
Oatmeal Stout
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