There are truly fantastic veggies at the farmer’s market this time of year. I found tons of great sweet corn, poblano peppers, pretty carrots and herbs this weekend! Corn is in season and this poblano corn chowder is an amazing meal that celebrates the flavors of the summer!
Serving Size: 8
kernels from 8 ears of corn
2 large new potatoes peeled and chopped
1 red onion diced
2 poblano peppers seeded and chopped
6 small carrots chopped
6 cups vegetable broth
2 sprigs of thyme
1 ½ teaspoons salt
1 teaspoon pepper
½ cup heavy cream
Bring the stock to a simmer and add in all of the veggies and spices except half of the corn.
Simmer about 30 minutes until vegetables are tender and aromatic.
Remove the soup from heat and use an immersion blender to blend the chowder to a creamy consistency.
Add the remaining corn kernels and return to low heat for five minutes.
Remove the pot from heat and finish the dish with cream.
Garnish each bowl with chives.