Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Hearty Southwestern Corn Chowder Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 12, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 Yield: 2 quarts Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots. Ingredients 4 ounces bacon (5 or 6 slices), cut into ½-inch pieces 1 medium onion, cut into ½-inch cubes 1 large carrot, cut into ½-inch cubes 2 celery stalks, cut into ½-inch cubes 1 fresh small poblano chile, seeded and cut into ¼-inch dice Coarse salt ½ teaspoon ground cumin Freshly ground pepper Pinch of cayenne pepper 1 cup dry white wine 1 pound Yukon gold potatoes, peeled and cut into ½-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 ¼ cup chopped fresh cilantro, plus more for garnish Hot sauce, such as Tabasco (optional) Directions 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. Rate it Print