Southwestern Corn Chowder

1. 1

   In a large stock pot over medium heat, melt butter and add diced onions. Dice bacon into small pieces and add to pot. Saute until browned. Add diced potatoes and cook over medium heat for about 10 minutes. Add corn and continue to cook for 5 minutes.

2. 2

   Add flour and mix in. Cook for an additional 5 minutes. Add chicken base and water and turn heat to medium. Continue to cook for 20 minutes stirring occasionally.

3. 3

   Turn one of the other burners to high heat (if using a gas stove) or you can use a grill or broiler. Place poblano peppers directly on the heat/grate. Turn peppers occasionally until entire pepper is black and charred.

4. 4

   Once peppers are black, remove them from the heat and rinse them under cold water to remove most of the charred skin. Cut peppers in half lengthwise and remove seeds and stems. Dice into 1/4-inch pieces.

5. 5

   Add milk and diced peppers into the pot and continue to cook for 30 minutes.

6. 6

   If soup is not thick enough (based on your preference) then add equal parts of flour and melted butter starting at 2 tablespoons each (mix them together before adding) to soup and stir it in until soup is a desired thickness. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.