Poblano Corn Chowder


Ingredients for Poblano Corn Chowder

6 qt of Heavy Whipping Cream
9 Pablanos (fresh)
3 Onions
4 tbsp minced Garlic
2 1/2 lbs Cheddar Cheese
8 cup Corn8 large Potatoes (peeled, cut into cubes, and cooked to al denté)
1 cup of Minced Bacon (mince while frozen)
1/2 lb Butter
6 tbsp Cumin
6 tbsp Salt
6 tbsp White Pepper

Method for Poblano Corn Chowder

• Place heavy whipping cream in large pot on low heat. Place butter and bacon in sauté pan cook on medium heat.
• When crispy add vegetables and spices cook until juices release. When cream is hot add vegetables (mix in well).
• Let cook for 20 minutes (on low heat) then whisk in cheddar cheese. Stir until thick.
• Add cooked potatoes in equal portions to 4 small containers. Add well mixed soup in equal portions to each container.

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