Summer Corn Chowder w Mexican Spin

Each year in late summer I usually make corn chowder. Some years I make it thick, some years I make it smooth, this year I made it using some chile peppers and bacon. This soup is best with fresh corn and I always use NON-GMO sweet corn. You can use canned corn but it will be slightly less flavorful. By all means, if you‘re reading this in January, just used canned corn…not a problem.

Summer Corn chowder garnished with Cotija cheese and cilantro

Summer Corn chowder garnished with Cotija cheese and cilantro

In this version, I used some Jalapeno and poblano peppers, which really added a nice “grassy” flavor plus a tiny bit of heat. I like to garnish with Cotija cheese and cilantro.

Here are some photos from the recipe construction

Summer Corn Chowder

Summer Corn Chowder

Author:
Super-simple corn chowder recipe that is sure to please. In late summer, finding good quality NON-GMO sweet corn is pretty easy at most farmers’ markets and even some supermarkets.

Ingredients

  • 1 tbs bacon fat
  • 2 tbs butter
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1/2 large Jalapeno, minced
  • 1/2 Poblano pepper, minced
  • 1 small carrot minced
  • 2 stalks celery, minced
  • 1/2 cup minced tomato
  • 3 cups raw sweet corn
  • 1 cup diced butternut squash (potato can be subbed)
  • 1 cup heavy cream
  • 3 cups corn stock (simmer cobs with mirepoix, bay leaf for 1 hour)
  • 3/4 cup stone-ground yellow cornmeal
  • 2 cups water
  • 3 strips cooked bacon, crumbled

Instructions

  1. 1- In a large pot make stock by adding cobs, celery, carrot, onion, and bay leaf-bring to boil, reduce heat and simmer for 1 hour.
  2. 2-Discard stock ingredients and keep liquid in the pot, add cornmeal and cream, simmer 20 minutes then dump into a waiting work bowl.
  3. 3-In same pot add 1 tbs bacon fat and 3 tbs butter, add all aromatics and saute for 5-7 minutes, season with salt and pepper.
  4. 4-Add tomatoes, bacon, corn, and stock/cream mixture, season with salt and pepper to taste, cook for 35 minutes. If a smoother consistency is desired, place 3-4 ladles of the soup into a high-speed blender to puree, then add back to soup
  5. 5-Serve with Cotija cheese and garnish with cilantro and if desired a squeeze of fresh lime juice.

keith snowComment