The Pioneer Woman Tasty Kitchen
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Corn Pastrami Chowder

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Level: Easy

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Description

Corn Pastrami Chowder is a hearty soup that can be made in under an hour, with all the sweetness of corn, saltiness of pastrami and a mild kick from poblano peppers. My family adores this soup.

Ingredients

  • 1 whole Medium Onion, Diced
  • 2 cloves Garlic, Minced
  • ¼ cups Olive Oil
  • 1 whole Poblano Pepper Seeded And Diced
  • ¼ cups Cornstarch
  • 1 quart Chicken Stock
  • 4 cups Frozen Corn (about 16 Ounces)
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • 1 teaspoon Chili Powder
  • 1 Tablespoon Parsley
  • 6 ounces, weight Sliced Pastrami, Chopped
  • ½ cups Non-dairy Milk

Preparation

Saute onion and garlic in olive oil over medium heat until fragrant. Add poblano pepper and continue to saute until onion is translucent and brown bits appear on the garlic.

Add cornstarch and stir well. Deglaze the pan with chicken stock, stir well. Add 3 ½ cups corn, salt, black pepper, and chili powder. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.

With an immersion blender, blend soup until smooth and creamy.

Add remaining corn, parsley, pastrami, and non-dairy milk. Stir well and heat through. Serve! Chowder keeps nicely in the fridge or freezer for a make-ahead dinner or lunch prep.

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