This Summer Corn Chowder recipe showcases sweet corn with a little punch of jalapeno. There’s a touch of heavy cream, at the end, for a velvety smoothness. Slices of lime and cilantro brings a final touch of flavor to this hearty soup.
My apologies to those of you who are still melting in high summer heat! Our climate is pretty mild in the summer months, so soup is a year-round item on our lunch or dinner rotation. There’s no shortage of Corn Chowder Soup recipes on my blog. Now that it’s just the two of us, I’m starting to scale down our portions.
Most Corn Chowder Recipes includes bacon and potatoes. That’s, pretty much, a given. This recipe also includes a little South-of-the-Border flair with jalapenos and just a “touch” of heavy cream.
Frozen corn could do, in a pinch. But fresh corn? The best! This corn stripper has turned out to be a really useful tool. It strips both raw and cook corn easily!
While I’m on the topic of useful kitchen gadgets– this veggie chopper has turned out to be a kitchen tool that I use every day! No more tears chopping onion. I can chop tomatoes, eggs, peppers– so many fruit and vegetables. It’s spoiling me!
Here we are with chopped onion and jalapeno in seconds! (Wash your hands thoroughly after chopping jalapeno. Should you rub your eyes without doing that, it’s not fun. Ahem. Spoken from prior experience.) Not photographed: Diced red or Yukon Gold Potato.
For flavor, bring sliced bacon to cooking over medium heat. Perfect!
Add the diced onion and jalapeno, salt & pepper, garlic and oregano, until softened. Add some flour, as thickener.
For the final steps, add chicken broth (you could use vegetable broth if that’s your preference).
Add diced potatoes. Cook until the potatoes are softened (about 12 minutes). Add the corn and some heavy cream and cook until the corn kernels are softened (about 5 minutes).
Off heat, add some chopped cilantro. For those of you would don’t like cilantro, substitute parsley.
TASTING NOTES: If I had red potatoes, instead of Yukon Gold, I think they would’ve added extra color to this soup. (The flavor would have been the same, though.) The mild heat from the jalapeno, the acid from the juice of a lime slice and the cilantro balanced out the corn and bacon flavor. The potatoes added a heartiness to the soup. Next time, I’ll double the potato for extra heartiness. Great soup!
Corn and Potato Chowder for Two
Equipment
- Corn Stripper helpful tool for stripping corn
- Vegetable Chopper My daily kitchen helper
Ingredients
- 2 ears corn husks and silk removed
- 2 slices bacon chopped coarse
- 1 small onion chopped fine
- 1 jalapeño chile stemmed, halved, seeded, and chopped
- ½ teaspoon table salt
- ¼ teaspoon pepper
- 1 clove garlic minced
- ½ teaspoon minced fresh oregano or ¼ teaspoon dried
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 red potato 6 ounces, unpeeled, cut into ½-inch pieces; see NOTE
- ⅓ cup heavy cream
- 1 teaspoon minced fresh cilantro or parsley or chives
Instructions
- Before You Begin:
- Do not substitute frozen corn for fresh. For a spicier chowder, do not seed the jalapeño.
- Prep
- Cut kernels from 2 ears corn, husks and silk removed, and transfer to bowl. Using back of butter knife, scrape pulp from cobs into bowl with corn; set aside.
- Cook:
- Cook 2 slices coarsely chopped bacon in medium saucepan over medium heat until fat has been rendered and bacon is crisp, 5 to 7 minutes. Add 1 small finely chopped onion; 1 stemmed, halved, seeded, and chopped jalapeño; ½ teaspoon table salt; and ¼ teaspoon pepper and cook until vegetables are softened, 3 to 5 minutes. Stir in 1 minced garlic clove and ½ teaspoon minced fresh oregano (or ¼ teaspoon dried) and cook until fragrant, about 30 seconds. Stir in 1 tablespoon all-purpose flour and cook for 1 minute.
- Slowly whisk in 2 cups chicken broth, scraping up any browned bits and smoothing out any lumps. Stir in 1 unpeeled, chopped red potato (6 ounces); bring to simmer; and cook until potato is tender, 12 to 15 minutes.
- Stir in ⅓ cup heavy cream along with corn kernels and pulp and simmer until kernels are tender, about 5 minutes. Off heat, stir in 1 teaspoon minced fresh cilantro and season with salt and pepper to taste. Serve.
Notes
Nutrition
Leave a Reply