An easy recipe for Summer Corn Chowder that is hearty, bright and crazy delicious. It’s perfect for cool a late summer evening when farm stand corn is at its peak.
Summer Corn Chowder
Serves 6
- 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, optional
- ½ bunch cilantro, minced
- 1 tablespoon oregano, minced
- 1 lime, juiced
- 1/2 cup heavy cream. optional
Garnishes
- 6 tablespoons cotija cheese, crumbled
- lime wedges
- crumbled bacon
- cilantro leaves
Place ½ corn kernels plus all cobs into a pot with the stock and simmer for 20 minutes. Discard cobs.
Puree kernels and stock in a blender until smooth and transfer to a large measuring cup or bowl. Set aside.
Place pot back on stove over medium heat and render bacon, about 5 minutes. Remove from pot and drain onto paper towels. Drain all but 3 tablespoon grease from pot. Add onions, roasted peppers, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to sweat and soften.
Stir in remaining corn kernels and season with salt and pepper. Sprinkle flour over vegetables and stir together. Cook mixture, about 3 minutes. Continue to stir while adding tequila to deglaze, if using.
Stir corn infused stock into vegetable mixture until fully incorporated. Allow mixture to come to a hard simmer, about 10 minutes, or until the mixture thickens and potatoes are fork tender. Season with salt and pepper and stir. Reduce the heat to medium-low and stir in herbs, half the cooked bacon and lime juice. Remove from heat and stir in the cream and adjust seasonings.
Top with a sprinkle of cotija cheese, remaining bacon, cilantro leaves. Serve with extra lime wedges.
Adapted from: Spoonforkbacon
