Sweet Corn & Poblano Chile Chowder

Sweet Corn & Poblano Chile Chowder

What I love most about this chowder is its golden yellow hue and full sweet taste of fresh corn just of the cob. Over many summers of fresh corn bounty, I have explored every way imaginable to obtain a more pronounced corn taste in my corn soups, and the method presented here is “numero uno” thus far.

It is also perhaps the easiest method, as it involves pureeing the corn kernels with stock before the cooking begins. Thus, there is no scalding, dripping soup to ladle into a processor. In addition, this method allows for both a puree of corn, corn kernels, and a variety of colorful, perfectly cooked diced vegetables, which really enliven the whole effect.

Green Chile Chowder with Yellow Finn Potatoes & Italian Kale

Green Chile Chowder with Yellow Finn Potatoes and Italian Kale

We settled into our Portland city digs for a few weeks, and one of the first things we did was hike over to the Portland Farmers Market. To tell you that the market was glorious yesterday morning is to be guilty of careless understatement. It was over-the-top magnificent! Peppers, peppers everywhere, in every color and every shape imaginable, freshly dug potatoes, heaps of various types of kale, a colorful abundance of winter squash, dozens of varieties of apples and pears, wild mushrooms, and the last of 3 varieties of fresh corn. My mind was reeling with the possibilities. But what should I cook?