It’s that glorious time of year when the air is just a little different and we know fall is around the corner, but there’s still some summer produce at the farmers market. The perfect time for soup!
This is my take on corn chowder. It’s spicy, tangy, flavorful, and delicious! It’s perfect for a family dinner or a group watching the first football games of the season. Football and soup, now that sounds like fall!
Spicy Corn Chowder with Poblano Peppers and Black Beans
- 6 earns of corn, husks and silks removed
- 1 medium onion, diced
- 2 medium cloves are garlic, minced
- 2 medium russet potatoes, cut into 3/4 inch cubes
- 2 medium poblano peppers
- 1 15 oz. can black beans, drained and rinsed
- 1/4-1/2 teaspoon chili powder (to taste)
- 1/2 teaspoon cumin
- 6 cups vegetable broth, divided
- 2 tablespoons olive oil
- salt and pepper
- 1 lime, juiced
- 1/3 cup cream
- Toppings of choice – lime wedges, cilantro, hot sauce, cheddar, sour cream, etc.
Cut the corn kernels off the cob. Put half of the corn in a food processor and pulse until mostly broken up.
In a dry cast iron skillet, roast the poblano peppers over medium heat. You’ll hear the peppers sizzle. You want each side to have some roasted black spots. Let cool and then clean and cut the peppers into about 1/2 inch pieces.
In a large pot over medium low heat, put olive oil and sauté diced onion until translucent, about 6-7 minutes. Add garlic, chili powder, and cumin and sauté for 1-2 minutes. Add cut potatoes and 4 cups of veggie broth, cover with lid and bring to a simmer. Cook until potatoes are almost tender, about 15 minutes.
Add corn (kernels and pulsed kernels), black beans, poblano peppers, remaining 2 cups of veggie broth, and season with salt and pepper. Simmer for 10-12 minutes more, until corn is cooked. Taste and adjust seasoning. Turn off the heat and add lime juice and cream.
Serve in bowls with toppings of choice. I like cheese, cilantro, lime, and hot sauce.
This soup keeps about 4-5 days in the fridge so it’s perfect to make for dinner and eat for lunches during the week.
Equipment:
- My 7 quart dutch oven is perfect for this recipe. A slightly smaller one would work too, the pot will just be full.
- I roasted the poblanos in my 8 inch lodge cast iron skillet. It may look familiar because I use it all the time!
- These soup bowls are similar to mine!
