Corn and poblano chowder

Updated at: Wed, 28 Feb 2024 16:44:57 GMT

Step 1

Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem poblano pepper, seed, and cut into ¼" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Step 2

Place a medium pot over medium-high heat and add 1tbs olive oil Add poblanos, corn, whites of green onions, garlic salt, and paprika to hot pot. Stir occasionally until the vegetables are tender, 4-6 minutes Add flour and stir until no dry flour remains

Step 3

Drain potatoes Add cream base, 1 cup water, and potatoes to hot pot. Bring to a simmer Nice simmering, stir occasionally until potatoes are tender, 2-3 minutes Remove from burner

Step 4

Crush crispy jalapeños in shipping bag. Plate dish as pictured on front of card, garnishing chowder with cheese, crispy jalapeños (to taste), and green portions of green onions. Bon appétit!

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