Corn and tomato chowder recipe
 
 
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Ingredients
  • 1 can (15 oz) petite diced tomatoes
  • 1 can (15 oz) unsalted creamed corn
  • 1 cup milk (I use skim)
  • ½ to 1 cup chicken stock (or broth)
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 poblano peppers, roasted and diced
  • 1 celery rib, diced
  • 8 strips cooked bacon, chopped/crumbled
  • ½ lime, juiced
  • 1 cup fresh cilantro leaves, coarsely chopped
  • 2-3 green onion stalks, diced for garnish
  • Salt and pepper, to taste
Instructions
  1. Roast the poblano peppers - preheat oven to 450 degrees F. Rinse the poblano peppers and place them on a foil lined baking sheet. Place in oven to roast - turn peppers about every 8 minutes until they are softened and the skin begins to blacken slightly. Remove from oven and set aside to cool. When cool, remove the tops, veins, and seeds and dice the poblanos. Alternately, you can roast the poblanos on the grill!
  2. Heat a pot over medium heat and add olive oil. Once the oil is hot, add the garlic, diced onion, and celery. Saute until the onion is translucent and the celery begins to soften, about 4-5 minutes. Season lightly with salt and pepper. Alternately, if you have just cooked the bacon, you can drain one tablespoon of grease from the pan and use it in place of the olive oil.
  3. When onion is translucent, add the canned diced tomatoes and cook for about 3-4 minutes until heated through. Next, add the creamed corn, milk, and chicken stock/broth. Stir to combine, and then slowly raise the heat temperature on the burner until the contents of the pot come to a boil. Immediately reduce the heat to medium low and then stir in the lime juice and cilantro, reserving a few leaves on the side for garnish. Add the diced poblano peppers and bacon and cook for about 5 minutes until soup is combined fully and cooked through. Serve immediately with garnish of cilantro and green onions - enjoy!
Recipe by Helpful Homemade at https://helpfulhomemade.com/corn-and-tomato-chowder/