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Corn Pastrami Chowder by Candidly Delicious

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


  • 7-qt Stock Pot
  • Immersion Blender


  • 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


  • 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!


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


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