Corn and Poblano Chowder

One of our customers, Michelle Reiter,  sent us this recipe which sounds and looks so incredibly great. She was making a hot soup during that broiling weather we had last week, so you know it has to be great! Thanks, Michelle! And this reminds me to make a note to grow some poblano's next year! The plants sold out before I could get one in the garden, and yet again, I am poblano-less. They are one of the varieties that seem to get more and more popular each year as people plant them and come back for more the following season.

Poblano Corn Chowder

Cut kernels from: 10 ears sweet corn (5 cups)

Puree in a blender: 3 cups corn kernels 1 cup whole or 2% milk Saute in 2 Tablespoons vegetable oil over medium heat in soup pan: 2 poblano chiles, seeded and diced 1 ½ cups white onion, diced 1 teaspoon garlic, minced Cook 4-5 minutes

Add: 2 cups chicken broth 2 cups corn kernels 1 teaspoon sugar 1 teaspoon kosher salt ½ teaspoon cayenne Simmer 5 minutes

Stir in: Pureed corn 1 ½ cups tomato, diced ¼ cup feta cheese, crumbled Simmer to heat through and melt cheese, about 3 minutes Garnish servings of soup with choice of avocado, lime, and/or cilantro

What are some of your favorite varieties this year? What are you making with them? Let us know and we can post your recipes, suggestions, ideas. This is the time of year when we start picking out the seeds for next season, so speak up, please!