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Emerald Corn Chowder

Cooking Connection



Quick and easy


Prep Time:

15 minutes

Cook Time:

40 minutes


6 servings


1  small  white onion, chopped

1  large  fresh poblano chile, stem and seeds removed

3  ears  fresh corn on the cob or 2 cups frozen corn kernels

1  tablespoon  Loriva Canola Oil or Garlic-Flavored Oil

1  bottle (16 oz.)   Frontera Tomatillo Salsa

2 1/2 - 3  cups  Pacific Natural Chicken Broth, according to desired consistency

2  tablespoons  masa harina or 1 tablespoon cornstarch

*  salt, about 1/2 teaspoon

1/2  cup  chopped fresh cilantro leaves


Chop onion. Remove and discard stem and seeds from poblano; chop coarsely. Shuck corn, (if using fresh) and cut kernels from cobs to make 2 cups.

Heat oil in 4-quart saucepan or soup pot; sauté onion and poblano in oil 5 or 6 minutes or until tender. Puree onion and poblanos in a blender or food processor with salsa and 1 cup corn; reserve remaining 1 cup corn kernels.

Pour mixture back into cooking pot. Stir in 2 1/2 cups broth; cover pot partially with lid and simmer over Medium-Low heat 30 minutes, stirring frequently.

Combine masa harina or cornstarch with 1/4 cup water until smooth and no lumps remain. Stir into soup until thickened; season to taste with salt. For a thinner consistency, add remaining 1/2 cup broth to soup. Stir in reserved corn kernels; return to a simmer, ladle soup into warm bowls and sprinkle with chopped cilantro. Serve immediately.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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