Emerald Corn Chowder Recipe

Emerald Corn Chowder Recipe

by Tabasco

Here’s a spicy twist to your ordinary clam chowder!

 

1 tbsp vegetable oil
1 medium onion, chopped
2 large fresh poblano peppers or 1 large green bell pepper, coarsely chopped
3 cloves garlic, finely chopped
2 cups fresh or frozen corn kernels, divided
2 (14-oz) cans chicken broth, divided
3 tbsps masa harina or cornmeal
1/3 cup water
½ cup whipping cream or half-and-half
3 tbsps TABASCO® brand Green Jalapeño Pepper Sauce
½ tsp salt
¼ cup chopped fresh cilantro

1. Heat oil in a large saucepan over medium heat. Add onion, poblano peppers, and garlic and cook until tender, about 5 minutes. Place mixture in a food processor or blender along with 1 cup of the corn and about ½ cup of the chicken broth; process until smooth, adding more broth if needed to puree thoroughly.

2. Pour mixture back into saucepan and stir in remaining broth; cover partially and simmer over medium-low heat for 30 minutes, stirring often. In a small bowl, mix the masa harina with water, making sure there are no lumps; stir into soup and continue stirring until soup thickens, about 5 minutes. Stir in cream, the remaining 1 cup corn, TABASCO®Green Sauce, and salt. Return to a simmer; remove from heat and stir in cilantro.

3. Makes 4 servings.