When the weather warms up, I do not slow down on my Crockpot usage. I might even use it more in the spring and summer. Longer, sunny days means we are out doing more which may even leave less time for cooking. So I bust out the old faithful Crockpot – what a savior that thing is!
I love chowder but wanted to punch up the taste with poblano peppers. I roasted the peppers in the oven under the broiler before throwing them in the slow cooker, and the end result was so worth it. Once the soup is done, simply blend a portion of the soup either in a blender or with an immersion blender, top with some bacon, and you’re set.
4 cups chicken broth
1 large russet potato, peeled and chopped into 1/2-1/4 cubes
16 ounces frozen corn
2 lare poblano peppers
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1 bay leaf
1/4 cup heavy cream
4-5 strips of bacon
- Place poblano peppers under broiler for 3-5 minutes per side, until roasted and dark brown on all sides.
- Place the poblanos in a bowl and cover with plastic wrap for 10-20 minutes.
- Remove the poblanos from the bowl and rub the skin off (either with bare hands or with a dry paper towel). Remove stems and seeds, and chop the peppers into 1/2 inch pieces.
- Combine the peppers in the slow cooker with all ingredients except for the cream and bacon. Stir together, cover, and cook on low for 6 hours.
- Once the soup is almost done, cook bacon in a skillet. Once cooked, chop the bacon into pieces to top the soup with.
- Once the soup is done, stir the cream into the slow cooker. Pour 2 cups of the soup in a blender and blend (or use an immersion blender in the crockpot), and pour back into the slow cooker. Stir the soup.
- Ladle the soup into bowls and top with bacon bits.