Summer Corn and Potato Chowder

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I have tried many corn chowder recipes and created this using fresh summer corn. I used Peaches and Cream corn but any fresh corn will do. My five-year-old gives it two thumbs up. Easy recipe to change up if you want. Add carrots for another pretty color.

Submitted by Heidi
Published on August 16, 2009
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

  • 9 ears fresh sweet corn, husks removed

  • 8 strips bacon, diced

  • 2 tablespoons vegetable oil

  • 1 cup diced onion

  • 1 cup diced celery

  • 1 medium red or yellow bell pepper, diced

  • 3 cloves garlic, roughly chopped

  • 1 medium jalapeno pepper, seeded and minced

  • 6 cups chicken stock

  • 6 medium russet potatoes, peeled and cut into 1/2-inch dice

  • 1 cup half-and-half

  • 4 tablespoons chopped fresh oregano

  • 1 teaspoon ground cumin

  • kosher salt and freshly ground black pepper to taste

  • ¼ cup sour cream, or to taste

  • ¼ cup shredded Cheddar cheese, or to taste

Directions

  1. Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.

  2. Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.

  3. Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.

  4. Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.

  5. Ladle into bowls and garnish with sour cream and Cheddar cheese.

Cook's Note:

Reserve bacon drippings to use if you want to make a roux for a thicker chowder. Add the roux when you add the corn.

Nutrition Facts (per serving)

391 Calories
15g Fat
55g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 391
% Daily Value *
Total Fat 15g 20%
Saturated Fat 6g 30%
Cholesterol 29mg 10%
Sodium 803mg 35%
Total Carbohydrate 55g 20%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 13g 26%
Vitamin C 40mg 44%
Calcium 120mg 9%
Iron 3mg 14%
Potassium 1175mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.