Corn chowder is creamy and bursting with bits of fresh corn, tender potatoes, cilantro and crispy bacon bits.
My garden produced some excellent corn this season, so creating this corn chowder seemed like the right thing to do. If you are lucky enough to have fresh local corn, be sure to use it for this recipe. If not, you could use frozen or a mixture of frozen for the base and fresh mixed in for texture.
Using the entire corn cob gives a layer of flavor and adds a natural creaminess. Plus it’s great to know that you got the most use of the corn you have harvested or your local farmer did.
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Corn Chowder
Ingredients
- 5 strips bacon cut in lardons
- 1/2 white onion chopped
- 1 red bell pepper diced
- 2 tbsp. flour
- 2 cloves garlic minced
- 2 tbsp. butter
- 1/2 tsp. chipotle powder
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 7 oz. diced green chilies
- 6 ears corn (about 6 cups, 1 reserved) cut off the cob
- 2 cups fingerling potatoes sliced in 1/4" pieces
- 4 cups chicken broth
- 1/2 cup heavy cream
- fresh cilantro for garnish
Instructions
- Render bacon lardons in large soup pot over medium heat until crispy. Remove from pot leaving bacon fat. Save bacon for garnish.
- Sauté onion and red bell pepper in bacon fat for 2-3 minutes, add garlic and continue to cook for another 1-2 minutes.
- Add chipotle powder, cumin and salt, stirring to combine. Add butter and flour, stirring to fully combine. Add diced green chilies, 5 cups of corn, fingerling potatoes, chicken broth and 2 of the corn cobs. Simmer for about 20 minutes or until potatoes are tender.
- Remove about 3 cups of the soup to a blender and blend until fairly smooth. Return to pot with remaining 1 cup corn and heavy cream. Continue to simmer on low heat another 20 minutes. Serve with bacon and cilantro.
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