Corn Pastrami Chowder

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. It’s one of the soups that my kids will actually devour. 

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Here’s the lowdown on the ingredients.  Corn Pastrami Chowder can be made with corn cut fresh off the cob if you prefer.  It can even be made with canned corn. I prepared the final version with frozen corn because I find that to be the most convenient on busy weeknights.  The parsley can also be fresh, frozen or dried. I’ve tested it every which way. Fresh and frozen lend the most flavor.  

Don’t worry if you don’t have all the equipment, here is a fun hack.  If you do not have an immersion blender available, then puree the Corn Pastrami Chowder by carefully pouring it into your blender, then return it to the pan after blending.  

Things you’ll Need: 7-Qt Stock Pot, Immersion Blender (#sponsored)

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Serves: 8 Prep Time: 10 Minutes Cook Time: 37 Minutes

Ingredients:

• 1 medium Onion, diced
• 2 cloves Garlic, minced
• ¼ Cups Olive Oil
• 1 Poblano pepper, seeded and diced
• ¼ Cups Cornstarch
• 1 Quart Chicken Stock
• 4 Cups frozen Corn (~16 ounces)
• 1 teaspoon Kosher Salt
• ½ teaspoons Black Pepper
• 1 teaspoons Chili Powder
• 1 Tablespoon Parsley
• 6 ounces sliced Pastrami, chopped
• ½ Cups Non-dairy Milk

Instructions:  

1. Saute the Onion and Garlic in Olive Oil on Medium heat until fragrant.
2. Add Poblano and continue to saute until onion is translucent and brown bits appear on the garlic.
3. Add Cornstarch and stir well.
4. Deglaze the pan with Chicken Stock, stir well.  
5. Add 3-½ Cups Corn, Kosher Salt, Black Pepper, Chili Powder.  Bring to a boil, reduce heat and simmer, covered for 20 minutes.
6. Blend the soup until smooth and creamy with an immersion blender.  
7. Add the remaining corn, Parsley, Pastrami, and Non-dairy Milk.  Stir well and heat through, then serve! Corn Pastrami Chowder keeps nicely in the fridge or freezer for a make-ahead dinner or lunch prep.

Corn Pastrami Chowder

Course: Soup

Cuisine: American, Dairy-free, Gluten-free, Kosher

Keyword: Egg-free, Fleishig, Healthy, Husband-approved, Make-ahead, Meat, Nut-free, Weeknight Dinner, Wheat-free, Winter

Prep Time: 10 minutes

Cook Time: 37 minutes

Total Time: 47 minutes

Servings: 8

Calories: 257kcal

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. It’s one of the soups that my kids will actually devour.

Print Recipe

Equipment

• 7-qt Stock Pot
• Immersion Blender

Ingredients

• 1 medium Onion diced
• 2 cloves Garlic minced
• ¼ Cups Olive Oil
• 1 Poblano pepper seeded and diced
• ¼ Cups Cornstarch
• 1 Quart Chicken Stock
• 4 C frozen Corn about 16 ounces
• 1 teaspoon Kosher Salt
• ½ teaspoons Black Pepper
• 1 teaspoons Chili Powder
• 1 Tablespoon Parsley
• 6 ounces sliced Pastrami chopped
• ½ Cups Non-dairy Milk

Instructions

• Saute the Onion and Garlic in Olive Oil on Medium heat until fragrant.
• Add Poblano 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, Kosher Salt, Black Pepper, Chili Powder. Bring to a boil, reduce heat and simmer, covered for 20 minutes.
• Blend the soup until smooth and creamy with an immersion blender.
• Add the remaining corn, Parsley, Pastrami, and Non-dairy Milk. Stir well and heat through, then serve!

Notes

Corn Pastrami Chowder keeps nicely in the fridge or freezer for a make-ahead dinner or lunch prep.

Nutrition

Calories: 257kcal | Carbohydrates: 31.4g | Protein: 14.8g | Fat: 9.9g | Cholesterol: 23.7mg | Sodium: 771.5mg | Sugar: 6.4g