Poblano peppers are my favorite type of peppers. They add heat, but that heat doesn’t get into the way of their great slightly-smokey flavor. I thought that they would work well in a vegetarian corn chowder since I was losing the smokey flavor from bacon that I’d normally use. A touch of cumin also helps create a smoky flavor. The sweetness of the corn plays well with the heat from the poblano.

The secret, I found, is steeping the corn cobs in the milk. I was really amazed at the intense corn flavor the cobs brought to the chowder! I also didn’t use a ton of butter or cream in this chowder. The creaminess came from reducing the liquid by simmering the soup and by blending the peppers with some of the corn kernels to give the chowder a thick, creamy texture without cream or a roux.

It would be awesome with some chopped avocados for garnish — but I didn’t think of that until it was too late this time!

Corn and Poblano Chowder
Serves 4

2 tbsp. olive oil
1 tbsp. butter
1 cup leeks, cleaned thoroughly and chopped
2 poblano peppers, sliced into ½ strips
4 ears of corn
1 quart whole milk
½ tsp. cumin
salt, to taste

Heat olive oil and butter in a large soup pot over medium high heat. Once the butter is melted, add the leeks, and poblano peppers. Cook over medium-low heat for about 10 minutes or until the leeks and peppers are soft.

Meanwhile, take the husk and silk off the corn cobs. Cut the corn kernels off the cobs and reserve. Cut the cobs each into three pieces. Add to pot once the leeks and peppers are soft.

Add milk. Bring to a simmer and cover. Simmer for about 30 minutes. After 30 minutes, remove the corn cobs and discard. Add 3/4 of the corn kernels and simmer for about 10 minutes uncovered.

Then, use a stick blender to blend the corn, peppers, and leeks until smooth.

Add the remaining corn kernels, cumin, and salt. Simmer for another 10 minutes uncovered. Serve and garnish with chopped avocado.