Bacon, Black Bean & Poblano Pepper Chowder

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I was poking around my computer and found a forgotten recipe. I’m not sure why, pharm but I never got around to posting this Bacon, Black Bean and Poblano Pepper Chowder. It would have been a shame to never post this, so here it is.

This soup was smoky, a little spicy and very flavorful. Top it off with some sliced avocado, radishes and cilantro and you’ve got yourself a meal. I’d also serve some nice, hot tortilla chips alongside for a little bit of crunch.

Bacon, Black Bean & Poblano Pepper Chowder
To make this vegetarian, simply omit the bacon.

8 slices center-cut bacon, sliced into small pieces
1 onion, diced
2 cloves garlic, minced
2 roasted or grilled poblano peppers, seeds and stems removed*
2 cups chicken stock
2 cups cooked black beans (canned is ok)
2 tbsp. tomato paste
2 cups corn kernels (I use frozen this time of year)
juice of 1 lime
salt to taste (about 1 tsp.)
hot sauce to taste
1 avocado
6 radishes (optional)
1 cup cilantro leaves

Set a large pot over medium-high heat and add the bacon bits. Cook them until the fat is rendered and they are nice and crisp, then remove the bacon to a plate with a slotted spoon.

Add the onions and saute for 5 – 7 minutes, or until soft. Add the garlic and saute for another minute, then add the poblano peppers, stock, black beans and tomato paste. Bring to a slow simmer, then reduce the heat to medium-low, cover and let cook for 15 minutes.

Using an immersion blender, pulse the soup until all big pepper pieces are gone. Return the pot to the heat and stir in the corn and hot sauce. Cook for another 5 minutes or so, then stir in the lime juice and salt to taste. Stir in the bacon.

Ladel the soup into bowl and top with avocado slices, radish slices and cilantro leaves.

Makes 6 – 8 servings.

*To grill the peppers, just place them on your grill (whole) over medium-high heat. Turn them every few minutes and remove them once they’re slightly charred on the outside. You may place them in a paper bag and remove the skins if you prefer, but I leave mine on.

If you don’t want to grill, roast the peppers using an oven recipe like this one.