Mexican Corn Chowder
This Mexican Corn Chowder really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make this chowder year-round.
Fresh corn offers the best flavor here, but you can use frozen corn if that is what is available. Pureeing some of the corn kernels to stir into the simmering soup helps thicken it while deepening the corn flavor.
The addition of the Roasted Poblano pepper enhances the corn flavor creating a canvas with your chowder for you to add your favorite toppings and meats like chicken, bacon, shrimp etc.
2 tablespoons butter
4 scallions, white bulbs and green tops chopped and reserved separately
1 red bell pepper, chopped
2 ribs celery, chopped
¼ cup of flour
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
4 cups fresh corn kernels (cut from about 8 ears)
1 Poblano pepper, roasted seeded and chopped
1 bay leaf
1 quart canned low-sodium chicken broth or homemade stock