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A bowl of Chicken Pot Pie Soup with Puffy Croutons
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Classic Hearty Corn Chowder

A creamy corn chowder with diced ham and topped with a dollop of Roasted Pablano Cream.
Course Dinner, Lunch
Cuisine American
Keyword corn chowder, creamy soups, ham soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the Corn Chowder:

  • 3 tablespoons extra virgin olive oil
  • 1 large onion diced
  • 3 stalks celery diced
  • 4 large carrots diced
  • 1 large fennel bulb thinly sliced
  • 2 cloves garlic minced
  • ½ lb diced ham
  • 10 fresh ears of corn kernels removed and placed into a bowl (or a 2lb bag of frozen corn)
  • 3 14 oz cans chicken broth
  • 8 oz sour cream
  • 1 cup half and half

For the Roasted Poblano Cream:

  • 1 roasted poblano pepper
  • ½ cup sour cream

Instructions

For the Corn Chowder:

  • Place olive oil into a large dutch oven over medium heat. When hot, add onion, celery, carrots, and fennel. Cook and stir for 10-12 minutes or until vegetables are softened. Stir in garlic and ham until combined. Place half of the corn into a food processor and mix until nearly smooth. Pour mixture into the pot with whole kernels. Stir in chicken broth, sour cream, and half-and-half. Reduce heat to low. Season with salt, pepper, and garlic seasoning according to taste. Simmer on low until ready to serve. Garnish with cilantro leaves and Roasted Poblano cream if desired.

For the Roasted Poblano Cream:

  • Place poblano pepper under the oven’s broiler on a baking sheet or foil. Broil for 15-20 minutes, flipping halfway through or until blackened on all sides. Transfer to a brown lunch sack and fold the top down to trap steam inside. After about 10 minutes, remove peppers and peel the blackened skin away. Chop the roasted poblano and stir into sour cream. Place a dollop on top of the soup if desired.