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!
Ingredients
- 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)
Instructions
- Broil potatoes and corn cobs with olive oil, salt, and pepper on a sheet pan on the top shelf of oven.
- 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.
- 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.
- 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.
- 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
