When I first started my job at the new photo studio, it meant I was going to become another car commuting to work every morning. Not only was I driving from the city to head north to the suburbs. But as I would let everyone know: the studio was across the street from a corn field. It was just all wrong. Well, as I was soon to discover the “corn field” had the best sweet corn in town. Now I wait all season for that first bite of sweet corn, seems to make that daily commute somehow worth it.It was a sad day when I bought the last dozen corn of the season. So I made this delicious corn chowder over the weekend. The corn has also become a favorite for my cat Belli. Now she demands her own piece of corn to gnaw on.
Poblano Chicken Corn Chowder
- 1/2 cup chopped onion
- 3 stalks celery, chopped
- 2 tablespoons margarine
- 2 fresh poblano chile pepper, seeded and diced
- 2 diced jalapeno
- 1 quart half-and-half cream
- 1/3 cup white sugar
- 1 tablespoon turmeric
- 1 pinch ground dried chile de arbol
- 1 teaspoon ground black pepper
- 1/2 cup margarine
- 1/2 cup all-purpose flour
- 2 (15 ounce) can chicken stock
- 4 cobs of whole kernel corn
- 1/2 pound chicken cooked and diced
- salt to taste
- white sugar to taste
- In a blender or food processor, puree the onion and celery; drain.
- Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in chicken stock, half-and-half cream, sugar, and jalapeno. Season with turmeric,chile de arbol and black pepper. Stirring often, bring to a gentle boil.
- Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
- Mix chicken stock, whole kernel corn into the large saucepan mixture. Stir in the chicken, and cook 2 minutes, or until opaque. Season with salt and sugar.
- Garnish with sour cream and cilantro