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Test Kitchen Approved

Corn & Poblano Chowder

Recipe By Savory Spice Test Kitchen

Prep Time

10 Minutes

Cooking Time

35 Minutes

Recipe By Savory Spice Test Kitchen

Our favorite herb and citrus poultry rub plus a dash of smoked black pepper lends a unique yet familiar flavor profile to this hearty chowder. It makes a simple meal for holiday houseguests, or add a little shredded turkey to make it into a Thanksgiving leftovers meal!

Serving Suggestions

Add 1 cup leftover shredded turkey or chicken for an even heartier chowder.

Recipe Notes

Vegetarian/Vegan: Omit bacon and use 2 Tbsp. olive oil to cook veggies; use unsweetened almond or soy milk in place of regular milk.

Gluten-free: Use an all-purpose gluten-free flour blend or omit flour.

Ingredients

4 slices bacon (optional)

2 large leeks, white parts diced

1 large poblano pepper, seeded and diced

1 large russet potato, peeled and diced

2 Tbsp. flour

2 cloves garlic, minced



1 lb. fresh or frozen corn kernels (about 3 cups)


1 cup milk


2 Tbsp. chopped fresh chives for garnish

Savory Spice ingredients in this recipe

Directions

Cook bacon over medium-high heat in a large pot until crisp. Transfer to a paper towel-lined plate and crumble into pieces once cool. (If omitting bacon, heat 2 Tbsp. olive oil in a large pot instead.) Add leeks, poblano, and potato to pot with bacon grease (or oil). Sprinkle flour over the veggies, then stir to coat. Cook over medium heat until veggies start to soften, about 5 min. Stir in garlic, Nantucket Herb & Citrus Rub, and Whiskey Barrel Smoked Black Pepper. Add corn, broth, and milk and bring to a boil. Reduce heat and simmer, uncovered, for about 25 min. or until potatoes are almost falling apart; stir occasionally. Season with salt to taste. For a creamier chowder, transfer about a third of the soup to a blender and puree; stir pureed chowder back into the pot. Serve warm topped with crumbled bacon (if using) and chives.