Hearty Southwestern Corn Chowder
Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots.
- Servings: 6
- Yield: Makes about 2 quarts
Source: Martha Stewart Living, August 2004
- 4 ounces bacon (5 or 6 slices), cut into 1/2-inch pieces
- 1 medium onion, cut into 1/2-inch cubes
- 1 large carrot, cut into 1/2-inch cubes
- 2 celery stalks, cut into 1/2-inch cubes
- 1 fresh small poblano chile, seeded and cut into 1/4-inch dice
- Coarse salt
- 1/2 teaspoon ground cumin
- Freshly ground pepper
- Pinch of cayenne pepper
- 1 cup dry white wine
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 5 cups homemade or low-sodium storebought chicken or vegetable stock
- 3 cups fresh corn kernels (about 6 ears)
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Hot sauce, such as Tabasco (optional)
Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.