Summer Corn and Potato Chowder

I have tried many corn chowder recipes and created this using fresh summer corn. I used Peaches and Cream corn but any fresh corn will do. My five-year-old gives it two thumbs up. Easy recipe to change up if you want. Add carrots for another pretty color.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 391 Calories

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
• ¼ cup shredded Cheddar cheese, or to taste
• ¼ cup sour cream, or to taste
• 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

Recipe Instructions

Step 1

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 2

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 3

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 4

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.

Step 5

Ladle into bowls and garnish with sour cream and Cheddar cheese.