Corn Pastrami Chowder is a hearty soup that can be made in under an hour, with all the sweetness of corn, the salty taste of pastrami, and a light kick of poblano pepper. My family loves this soup.
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- 1 whole Medium onion, diced
- 2 cloves minced garlic
- ¼ cups Olive oil
- 1 whole Poblano pepper seeded and diced
- ¼ cups Cornstarch
- 1 litre chicken stock
- 4 cups Frozen corn (about 16 ounces)
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon chili powder
- 1 tbsp Parsley
- 6 ounces, weight Sliced pastrami, chopped
- ½ cups Non-dairy milk
Preparation
Sauté onion and garlic in olive oil over medium heat until fragrant. Add the poblano pepper and continue to sauté until the onion is translucent and brown bits appear on the garlic.
Add the cornstarch and mix well. Deglaze the pan with the chicken broth, mix well. Add 3 ½ cups corn, salt, black pepper and chili powder. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.
Using an immersion blender, purée the soup until smooth and creamy.
Add the remaining corn, parsley, pastrami and vegetable milk. Mix well and heat through. Serve! Chowder keeps well in the fridge or freezer for a make-ahead dinner or lunch.
