Corn Chowder

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.

5 from 1 vote

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Corn Chowder

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

Corn chowder with a touch of jalapeno

Course: Soup

Cuisine: American

Keyword: corn chowder, corn chowder with fresh corn, corn chowder with jalapeno

Servings: 4 Servings

Calories: 260 kcal

Author: Kathy

Ingredients

• 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

Instructions

1. Cook bacon until crispy in a large stock pot.
2. Remove bacon reserving 2 Tablespoons of the bacon grease.
3. In the same stock pot, add the bacon grease and butter.
4. Saute onion until softened, about 5 minutes over medium heat.
5. Add jalapeno and garlic. Continue stirring over medium heat for 1-2 minutes.
6. Add corn and saute for another 2 minutes.
7. Add broth and water and the two reserved cobs.
8. Bring to a boil
9. Add grated potato, salt, pepper, and thyme. Bring back to a boil and then reduce to a simmer for 10 minutes.
10. Remove the cobs and discard.
11. Add milk and heat just until warmed through.
12. Serve with reserved bacon bits and fresh chopped parsley

Recipe Notes

Recipe adapted from Fine Cooking Magazine

Nutrition Facts

Corn Chowder

Amount Per Serving

Calories 260 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 9g 45%

Cholesterol 45mg 15%

Sodium 1344mg 56%

Potassium 255mg 7%

Total Carbohydrates 11g 4%

Sugars 8g

Protein 7g 14%

Vitamin A 14.1%

Vitamin C 4.7%

Calcium 14.8%

Iron 2.4%

* Percent Daily Values are based on a 2000 calorie diet.

Other Great Recipes to Try:

Black Bean and Corn Salad

Chicken Soup