Prep 20 mins
Cook 45 mins
This chowder is best made with fresh corn on the cob, but if fresh corn is out of season and you are desperate for corn chowder, you may substitute frozen corn that has been thawed. To aleviate the problem altogether, make an extra batch or two at the height of corn season, and freeze to enjoy in the dead of winter when fresh corn is but a distant memory.
- 4 cups corn kernels, fresh or frozen
- 1 cup heavy cream
- 2 slices bacon, minced
- 1 onion, medium,finely diced
- 1 red bell pepper, finely diced
- 1 stalk celery, finely diced
- 1 clove garlic, minced
- 1 1⁄2 quarts chicken broth
- 3 yellow potatoes, peeled and diced
- 3 tomatoes, peeled,seeded and chopped,juices reserved
- 4 ounces canned green chilies, drained and chopped
- 1 cup monterey jack cheese, shredded
- 1 tablespoon salt, to taste
- fresh ground black pepper, to taste
- 3 -5 dashes Tabasco sauce, to taste
- Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as you can.
- Reserve 3/4 cup of the corn kernels and puree the rest with the heavy cream in a food processor or blender.
- Reserve until needed.
- Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes.
- Add the onion, pepper, celery and garlic.
- Cover and reduce heat to low.
- cook, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes.
- Add the broth, potato and tomatoes, including their juices.
- Bring the soup to a simmer and cook, covered, until the potatoes are tender, about 15 minutes.
- Skim any fat from the surface of the soup and discard.
- Add the pureed corn and cream, the reserved corn kernels, the chiles and the cheese.
- Warm the soup and season with salt, pepper and tabasco to taste.