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Winter Potato and Corn Chowder


This is a wonderfully warm, comforting, and hearty soup that works well as a vegetarian soup or can include your protein of choice. In our case, we topped it with pulled chicken

Winter Potato and Corn Chowder

This cozy potato and corn chowder has a great balance of slightly sweet and savory flavor with a good amount of heat from the red pepper flakes and poblano pepper. 🌶️ Here’s our recipe for 4 servings…

If you'd like to try this recipe as a vegetarian version, just sub out the chicken stock with vegetable stock. Enjoy!


  • 2 corn cobs
  • 1/2 red bell pepper, diced
  • 1 bag baby red potatoes (sliced in half)
  • 1 bag baby white potatoes (sliced in half)
  • 1 poblano peppers, diced
  • 3 garlic cloves, halved
  • 3.5 oz canned green mild chilis
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 3 green onions, chopped
  • 1/4 – 1/2 tsp red pepper flakes (1/2 tsp is nose-running spicy, but delicious)
  • 2 squeezes of lime juice, to taste
  • 2 tbsp black garlic shoyu or any soy sauce
  • 1 yellow onion, diced
  • 1.5 c chicken stock (blender) or vegetable broth
  • 2 c chicken stock (soup pot) or vegetable broth
  • 6 raw chicken tenders (optional)


  1. Broil potatoes and corn cobs with olive oil, salt, and pepper on a sheet pan on the top shelf of oven.
  2. Thinly slice green onions, separating whites from greens. Chop poblano pepper, red bell pepper, and onion. Peel garlic cloves and cut in half if cloves are large. Heat oil in a large soup pot then add chopped onions, onion whites, whole or halved garlic cloves, poblano, and red bell pepper. Season with a little salt and pepper. Brown veggies. Add spices and 2 cups chicken stock.
  3. Turn corn in the oven to brown on both sides. Once potatoes are just fork-tender, carefully remove the sheet pan from the oven. Cut corn off the cobs, then add half of cut corn, all of red potatoes, and soy sauce to the soup pot.
  4. In a blender, add roasted yellow potatoes, add remaining half of corn, and 1.5 cups chicken stock. Blend for around 2 minutes until creamy and smooth. Add to soup pot and add lime juice, salt, and pepper to taste. Bring soup to a boil with lid on, then simmer, stirring occasionally for 20 minutes. Add a little water to thin, if desired.
  5. While soup is boiling, season chicken with salt and pepper and sautée in a pan with lid on. Turn chicken when halfway done. Remove to a covered plate or bowl once the thickest parts are just over 165 degrees. Let sit for 5 minutes, then shred chicken.


Serve soup with chicken, green onions, parsley, or cilantro. Enjoy!


Recipe provided by Laura Freeman