Name: Summer Corn and Potato Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Fresh sweet corn, husks removed - 9 ears; Bacon, diced - 8 strips; Vegetable oil - 2 tablespoons; Diced onion - 1 cup; Diced celery - 1 cup; Red or yellow bell pepper, diced - 1 medium; Garlic, roughly chopped - 3 cloves; Jalapeno pepper, seeded and minced - 1 medium; Chicken stock - 6 cups; Russet potatoes, peeled and cut into 1/2-inch dice - 6 medium; Half-and-half - 1 cup; Chopped fresh oregano - 4 tablespoons; Ground cumin - 1 teaspoon; Kosher salt and freshly ground black pepper to taste - 1 teaspoon; Sour cream, or to taste - ¼ cup; Shredded Cheddar cheese, or to taste - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Summer Corn and Potato Chowder

1. Fresh sweet corn, husks removed - 9 ears

2. Bacon, diced - 8 strips

3. Vegetable oil - 2 tablespoons

4. Diced onion - 1 cup

5. Diced celery - 1 cup

6. Red or yellow bell pepper, diced - 1 medium

7. Garlic, roughly chopped - 3 cloves

8. Jalapeno pepper, seeded and minced - 1 medium

9. Chicken stock - 6 cups

10. Russet potatoes, peeled and cut into 1/2-inch dice - 6 medium

11. Half-and-half - 1 cup

12. Chopped fresh oregano - 4 tablespoons

13. Ground cumin - 1 teaspoon

14. Kosher salt and freshly ground black pepper to taste - 1 teaspoon

15. Sour cream, or to taste - ¼ cup

16. Shredded Cheddar cheese, or to taste - ¼ cup

How to cook deliciously - Summer Corn and Potato Chowder

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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