Corn Chowder
A truly addicting recipe for summer Corn Chowder that is hearty, bright and totally delicious! Everyone will be fighting for seconds and thirds!I can’t remember the first time I had Corn Chowder, but I do remember instantly falling in love with it. I love corn and get so excited for fresh, sweet corn in the summer. This recipe uses both the kernels and the cobs, soaking up every last bit of flavor.
I usually add bacon which adds a nice smoky and salty element to the chowder, the potatoes give it body and the roasted peppers add a bright finish! This recipe takes a little more time and effort but is 100% worth it for the best corn chowder you’ll ever taste!
Vegetarian friendly version: The bacon can be omitted and replaced with 4 tablespoons unsalted butter and 4 ounces of stemmed and thinly sliced shiitake mushrooms. To replace bacon with mushrooms: Melt 1 tablespoon butter into the pot and add mushrooms. Season with salt and pepper and sauté until cooked down and crisp around the edges. Remove mushrooms from pot, reserve and use in the recipe in place of the cooked bacon. Melt remaining 3 tablespoons butter into the pot before adding the vegetables.
Using frozen or canned corn: If using frozen, we recommend using whole frozen corn on the cob. Thaw completely, pat dry and char. If using canned, thoroughly drain, rinse and pat the kernels dry (about 2 cups). Spread the kernels out onto a baking sheet in a single layer and char under broiler for a minute or 2. Add 1 cup kernels to the stock, simmer and puree as stated in the recipe.
Ingredients:
- 3 ears corn, roasted and kernels removed from cob
- 1 quart unsalted chicken stock
- 8 slices bacon, diced
- 1 medium yellow onion, diced
- 2 roasted poblanos, diced
- 1 roasted red bell peppers, diced
- 2 rib of celery, diced
- 6 baby new potatoes, diced
- ¼ cup all purpose flour
- 1/4 cup gold tequila
- ½ bunch cilantro, minced
- 1 tablespoon oregano, minced
- 1 lime, juiced
- 1/2 cup heavy cream
garnishes
- 6 tablespoons cotija cheese, crumbled
- lime wedges
- crumbled bacon
- cilantro leaves