Perfect for lunch on a summer day, this creamy corn and potato chowder is made with sweet, fresh corn, bacon, and a jalapeno pepper for a bit of kick.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
391 Calories
Recipe Instructions
Step 1
Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
Step 2
Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
Step 3
Ladle into bowls and garnish with sour cream and Cheddar cheese.
Step 4
Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
Step 5
Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
Ingredients
2 tablespoons vegetable oil
1 cup half-and-half
1 cup diced onion
1 teaspoon ground cumin
1 cup diced celery
6 cups chicken stock
4 tablespoons chopped fresh oregano
1 medium jalapeno pepper, seeded and minced
kosher salt and freshly ground black pepper to taste
9 ears fresh sweet corn, husks removed
8 strips bacon, diced
1 medium red or yellow bell pepper, diced
3 cloves garlic, roughly chopped
6 medium russet potatoes, peeled and cut into 1/2-inch dice
