Poblano Corn Chowder AND Rice and Chicken Poblano Corn Soup

My husband loves this soup they have at Sams club, only it is a bit pricey for what you get. So, I set out to recreate it. The 2nd soup is the recreation, but I actually love the chowder version better. So, I'm posting both. You could totally do a hybrid of the two as well and do potato, rice, chicken AND bacon. It would be good :) I'd just add another cup of broth if I did that. Anyway, both were a hit so I'm posting both.

POBLANO CORN CHOWDER

• 2 cans corn, drained
• 1 can creamed corn
• 4 ounces bacon, diced
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 large poblano chili pepper, roasted and chopped
• 1 teaspoon thyme
• 1 tablespoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1/8 teaspoon turmeric
• 1 lb potato, peeled and diced. I've used yukon, red and yellow.
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons minced fresh chives or thinly sliced scallions
• Pepper
• Salt

In a large stock pot cook your bacon until crisp. Remove the bacon and set aside in a medium sized bowl, reserving a small bit for toppings later. Leave about 2 tablespoons of bacon fat in the pot. Add the butter, onion, bell pepper, seasonings and cook until the onion and pepper are tender. Add the vegetable mixture to the bacon.

Place the corn kernels, potatoes and stock in the pot and turn the heat on high. Cover and boil for about 10 minutes. Use a hand blender to puree about 1/2 of the mixture, or to your desired consistency, leaving some potato chunks in tact.

Add the vegetable mixture, poblano pepper and creamed corn to the stock pot. Reduce the heat to medium low and season with salt and pepper. Allow to simmer for about 20 minutes.

Remove from heat and stir in the cream.

Do not refrigerate until the chowder has cooled completely.

Serve with chopped chives, bacon bits and cheese.


RICE AND CHICKEN POBLANO CORN SOUP

• 1 can corn
• 2 cans creamed corn
• 6-8 ounces roasted chicken, cut into chunks.
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 large poblano chili pepper, roasted
• 1 teaspoon thyme
• 1 tablespoon red pepper flakes
• 1/2 teaspoon ground cumin
• 1/8 teaspoon turmeric
• 1/2 cup uncooked long grain wild rice
• 4 cups chicken stock
• 1 cup heavy cream
• Pepper
• Salt

Cook the butter, onion, bell pepper, and seasonings in a large stock pot until onions and peppers are tender. Add, rice, poblano pepper, corn and stock to the pot and turn the heat on high. Bring to a boil and then reduce heat to low and put the lid on. Allow to simmer about 15 to 20 minutes.

Add the creamed corn and cook an additional 5 minutes on medium heat to thicken. Season with salt and pepper and remove from heat to add the cream.

Do not refrigerate until the chowder has cooled completely.

Serve with a corn tortilla or crushed tortilla chips and cheese.