Poblano, Potato, Corn Chowder

Poblano, Potato, Corn Chowder

Products Used:

Poblano, Potato, Corn Chowder


1 T. Harvest Cilantro & Roasted Onion Olive Oil

1/2 small onion, diced

2 cloves garlic, minced

2 medium potatoes, diced (I used Yukon gold, but any kind will work)

1 (32 oz.) can chicken or vegetable broth

2 ears of corn, cooked and cut off the cob

2 chicken breasts, cooked and diced (I baked the chicken in Chipotle Olive Oil, but almost any flavor will work well here)

2 leeks, sliced thin

2 poblano peppers, roasted and diced

1/4 c. Harvest Butter Olive Oil

1/4 c. flour

2 cups milk

1 cup cheese (I used a mixture of cheeses, sharp cheddar works nicely)





In a large pot, heat Cilantro & Roasted Onion Olive Oil over medium heat and sauté the onion and garlic until the onion is translucent. Add in leeks, potatoes and broth, increasing the heat and bringing the broth to a boil. Reduce to a simmer and let cook until potatoes and leeks are tender. Next add the poblanos, corn and chicken and leave to sit on low heat.

In another pot, heat Butter Olive Oil and whisk in flour. Cook for two minutes  (to cook out the flour taste). Whisk in the milk and continue to cook until the mixture thickens.

Finally, add the roux from the small pot to the mixture in the large pot. Cook on low heat for 10 minutes, stirring occasionally. 

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