Corn Chowder
Yield: 10 servings
  • 12 ears of corn (preferably yellow)
  • 6-8 yukon gold potatoes
  • 8oz smoked bacon, roughly chopped
  • 1 yellow onion, diced
  • 3-4 poblano peppers
  • 3 cloves garlic, minced
  • 1 cup white wine
  • 2-3 tsp smoked paprika
  • ½ - 1 tsp cayenne
  • lots of salt and pepper
  • 1 cup full fat greek yogurt
  • ½ cup grate Parmesan
  • juice of 2 limes
  1. Shuck the corn, remove kernels from the cob and set aside.
  2. In a small pot, cover potatoes with cold water and bring to a boil. Generously salt the water and let cook until the potatoes are very tender. I like to cook the potatoes separately so I can make sure they cook all the way through and then I mash them a bit to give the soup some thickness.
  3. In a large soup pot cook the bacon bits until crispy and browned. Set aside for garnish.
  4. Using some or all of the rendered bacon fat, sauté the onions over medium heat, stirring occasionally until translucent (5-7 minutes).
  5. While the onions cook, char the poblanos under the broiler or over a burner. Remove the blackened skin, stem and seeds. Dice the poblanos and add them to the onions along with the minced garlic.
  6. Deglaze the pan with the white wine, scraping up anything stuck to the bottom of the pan.
  7. Add the corn, smashed potatoes, paprika, cayenne and turmeric then stir in 8 cups water or parmesan stock.
  8. Let the soup cook for about 20 minutes at a gentle simmer - we aren't trying to cook anything here, just to meld the flavors.
  9. Turn off the heat and stir in the greek yogurt, parm and lime juice.
  10. Taste the soup and add salt and pepper if necessary (it needs more salt than you think so go ahead and add some more for good measure).
  11. Serve with a sprinkle of bacon bits.
Recipe by Eat Some Wear Some at