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Corn and Potato Chowder for Two

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 & cilantro brings a final touch of flavor to this hearty soup.
Course Main Course, Soup
Cuisine American
Keyword Corn Chowder
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 349kcal
Author Debby - www.AFeastfortheEyes.net

Equipment

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

Recipe source: Cook's Country August/September 2025

Nutrition

Calories: 349kcal | Carbohydrates: 27g | Protein: 8g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 64mg | Sodium: 1756mg | Potassium: 690mg | Fiber: 3g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg