Corn Chowder With Chilies and Monterey Jack

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 2 Quarts
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement