Corn Chowder with Pablanos and Zucchini

Are you tired of corn yet? I know I am. Oy vey! This is the last corny recipe for a while. I promise!

Well, at least until the salsas and pickled corn get prepped for our winter stash.

adapted from Vodka and Biscuits

serves 4

The Ingredients:
3 slices of bacon
1 onion, diced
2 cloves of garlic, minced
1 poblano pepper, stem and seeds removed, finely diced
2 medium zucchini or yellow squash, diced
1 Tbsp butter
3 ears of corn, shucked and kernels removed
2 cups milk
3-4 green onions, sliced, divided
salt and pepper to taste

The Process:
Heat a large, heavy-bottom saucepan over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon crisp. Remove and reserve the bacon for garnish.

Add the onion, pablano and garlic to saucepan with the bacon fat. Sauté until the vegetables are tender and fragrant, 3-4 minutes.

Add the butter and squash and toss to coat. Reduce heat to medium and cover saucepan with a lid. Cook the vegetables an additional 5 minutes or until the squash is tender.

While the vegetables cook, combine the milk with half of the corn kernels in a blender. Blend on high until very smooth.


Transfer the corn purée into the saucepan along with the remaining corn and half of the green onions. Bring soup to a simmer and cook for 5-10 minutes, or until the corn is heated through and the soup has reduced slightly.


Season to taste with salt and pepper.

Serve hot, garnished with reserved bacon and remaining green onion.