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Corn Poblano Chowder

Course Dinner, Main Course, Soup
Total Time 1 hour
Servings 3 quarts


  • 1/2 pound bacon chopped small
  • 3 ears corn removed from cob 2 1/4 cups
  • 1 poblano diced 1 cup
  • 2 cups potatoes peeled and diced small
  • 1 cup onion diced
  • 2 carrots peeled and diced 1 cup
  • 12 ounces shrimp peeled, deveined, and diced
  • 1 tbsp garlic minced
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper
  • 1 tsp salt
  • 2 cups cream
  • 1 1/2 cups water
  • cilantro for garnish


  • In a large pot cook the bacon over medium heat until crispy. Remove the bacon from the fat and drain on paper towels. Put the pot and the fat over medium heat. Add the onions and poblanos. Cook until softened. Add the corn and carrots Cook for 2 minutes. Add the garlic, oregano, cumin, paprika, salt and pepper. Cook 1 minute. Add water, cream, and potatoes.
  • Bring to a boil and reduce heat to a simmer. Simmer until all the veggies are tender, 10-15 minutes. Add the shrimp and bacon. Turn off the heat and allow the shrimp to cook before serving. Season with salt and pepper if needed. Garnish with cilantro.