Fresh Seasonal Corn turned into a delicious Corn Chowder!
Fresh corn is in season! It seems to be everywhere right now…the grocery store bins are overflowing with fresh corn and the farmer’s market is well stocked too. We’ve been eating corn on the cob but this week the weather has turned cold and rainy so I made a fresh corn chowder. The fresh corn flavor really shines in this chowder.
There is a whole jalapeno in this chowder….minus the seeds. It’s not spicy at all. It just adds a teensy bit of flavor and heat. I was worried that it would be too spicy, but trust me, you’d never know it was there. Don’t leave it out. It really adds another layer of flavor.
Use whole corn cobs. Shuck the husk and then cut off the kernels. This is easy, but is always a bit messy for me. The corn likes to fly off the cob while cutting it. To remove the kernels, cut the bottom off the cobs making a flat surface. Then stand the cob upright. Take a sharp knife and slice down the cob just under each kernel. Don’t worry if they aren’t perfect. It’s all going into a pot of soup and no one will examine every kernel.
Two of the cobs go into the soup. This just adds more flavor. There’s a lot of creaminess and flavor left in those cobs. You could add all four cobs, but my pot was a bit too crowded. If your cobs are too big to fit in your pot, just snap the cobs in half.
More Soup Recipes to Try:
Enchilada Soup – All the wonderful flavors of enchiladas in a soup!
Creamy Chicken and Wild Rice Soup – The name says it all!
Cheesy Broccoli Soup – Yummy broccoli with cheddar cheese.
Creamy Tomato Soup – Perfect with a grilled cheese sandwich.
Clam Chowder – Perfect for lunch or dinner anytime of the year.
White Chicken Chili – A delicious bowl of chili.
Corn chowder with a touch of jalapeno
- 5 slices bacon cut into small pieces
- 1 wgike medium onion diced
- 4 whole ears fresh corn cut off the cob reserve 2 cobs
- 2 Tablespoons butter
- 1 whole jalapeno seeded and finely diced
- 1 clove garlic minced
- 2 cups broth chicken or vegetable
- 2 cups water
- 1 whole Russet potato peeled and grated
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 cups whole milk
- 1 Tablespoon Fresh Chopped parsley for garnish optional
- Cook bacon until crispy in a large stock pot.
- Remove bacon reserving 2 Tablespoons of the bacon grease.
- In the same stock pot, add the bacon grease and butter.
- Saute onion until softened, about 5 minutes over medium heat.
- Add jalapeno and garlic. Continue stirring over medium heat for 1-2 minutes.
- Add corn and saute for another 2 minutes.
- Add broth and water and the two reserved cobs.
- Bring to a boil
- Add grated potato, salt, pepper, and thyme. Bring back to a boil and then reduce to a simmer for 10 minutes.
- Remove the cobs and discard.
- Add milk and heat just until warmed through.
- Serve with reserved bacon bits and fresh chopped parsley
Recipe adapted from Fine Cooking Magazine
Other Great Recipes to Try: