Summer Corn Chowder
And we're ready to eat!
Although it's early in the season, the corn we found at the market was surprisingly sweet and tender.
The corn kernels look like little nuggets of gold.
Amanda's neat trick for chopping scorching hot peppers: plastic wrap mittens!
We followed Nancy's advice and blistered the poblano -- it paid off in spades.
Bacon: Nature's candy.
You don't need to add any liquid, as the veggies supply enough of their own juices. In just a few minutes, this becomes...
...this!
Amanda takes her cream seriously.
A bit of pepper finishes the chowder off.
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A&M say: This is an earthy, moody corn chowder that alternates between sweet and hot. We were intrigued by the technique of cooking the vegetables in their own juices before adding milk and cream, which seems to intensify all the flavors. - A&M
Nancy Jo says: I started making this chowder in 1990 from a recipe I found in Food & Wine. Not being a fan of bell peppers, I modified it by adding poblano peppers instead and I think it tastes much better. I have also roasted the poblanos on occasion for a richer flavor It's a huge crowd pleaser! - Nancy Jo
Serves 6
- 6 medium ears of corn
- 6 strips of bacon, cut into 1/2-inch pieces
- 1 small onion
- 1 medium poblano, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 small celery rib, finely chopped
- 3 medium tomatoes, peeled, seeded and finely chopped
- 2 medium boiling potatoes (about 1 pound), peeled and cubed
- 1 teaspoon salt
- 1/8 teaspoon ground allspice
- Pinch of sugar
- 1 small bay leaf
- 2 cups light cream, at room temperature
- 1 cup milk
- Freshly ground black pepper
- Chopped parsley, for garnish
- Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the "milk"; set aside.
- In a large saucepan, fry the bacon over moderately high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to paper towels to drain. Crumble and reserve.
- Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the poblano pepper, jalapeño and celery and cook until slightly softened, about 2 minutes. Add the tomatoes, potatoes, salt, allspice, sugar, bay leaf and the reserved corn kernels and their "milk" and stir well. Cook over moderate heat until mixture begins to sizzle.
- Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with the crumbled bacon and parsley.
- Your Best Chowder Contest Winner!
Tags: farmers market, seasonal, serves a crowd, spicy




5 months ago lschrive
Thank you - I don't know what else to say - this was amazing. Poblanos were just a lovely addition - thank you!!!
5 months ago yum21
This recipe was great. I replaced regular potatoes with sweet potatoes and used can poblanos with the juice. It was excellent. I would even add a seafood element next time.
5 months ago yum21
This recipe was great. I replaced regular potatoes with sweet potatoes and used can poblanos with the juice. It was excellent. I would even add a seafood element next time.
5 months ago yum21
This recipe was great. I replaced regular potatoes with sweet potatoes and used can poblanos with the juice. It was excellent. I would even add a seafood element next time.
6 months ago Foodelf
Made it last night and was blown away by the fresh, bright flavours. Naturally, it's all about the corn but the supporting case of ingredients and technique makes this corn chowder sparkle in a class of its own - the sneaky little backdrop of subtle heat is lovely. I used a medley of small nugget potatoes, including some red and purple ones, which produced a very pretty effect.
I'd planned on taking some for a friend when I visit tomorrow, but I'm not really sure I want to share. I'm definitely making this again while there's still great corn around.
6 months ago QueenSashy
I have been trying out corn recipes this summer (it's the summer of corn this year, last year was the summer of zucchini)... This recipe was one of my favorites! Loved the poblano touch.
7 months ago chefrockyrd
Mmmm added lobster to ours here in Maine!
fantastic recipe.
thanks.
7 months ago Jacquie D
This sounds great! I'll make it for sure.......but where do I find "moody" corn? Maybe I'll ask at the farmers market.
7 months ago claireinaustin
this looks terrific, and I will give it a try. but what is light cream? I've only seen heavy cream in the grocery store.
7 months ago pulcinella #1
I'm assuming "light cream" refers to half & half.
7 months ago threefresheggs
Light Cream is Light Cream. It is not Half & Half, but it is not butter-fat enough to whip or make butter. It does thicken & will make most any cream sauce. It is ubiquitous in New England, being the coffee-cream of choice (half & half is for New Yorkers and dieters) but a challenge to find in New York, I can't really speak to it's availability elsewhere in the US. If you can find it, it will quickly become your go-to for sauce and chowder. If I wanted to make this w/out, I would use heavy cream, and reduce the amount to 1 or 1 1/2 cups. Make up the lost volume in whole milk. Never make chowder with reduced fat milk, I am fairly sure that is illegal in most N.E. states.
6 months ago claireinaustin
Thanks for the information. I'm in Texas, and I've never seen it here, but now my curiosity is piqued and I'll look around for it . I appreciate having the backup plan using heavy cream, and will absolutely never use reduced fat milk.
6 months ago claireinaustin
Thanks for the information. I'm in Texas, and I've never seen it here, but now my curiosity is piqued and I'll look around for it . I appreciate having the backup plan using heavy cream, and will absolutely never use reduced fat milk.
7 months ago artfulgourmet
Love this recipe! Summer Corn Chowder with Bacon is my favorite - love the addition of the poblanos for some heat!
7 months ago jlyn
Definitely trying this this weekend. And thanks for the tip about subbing poblanos for bell peppers. I will try that in other recipes - my husband hates bells.
8 months ago Paulaboh
For the hearty eaters in the family - I add one, or all three of the following: chicken, crab, (canned or fresh) shrimp. It is even great in the winter with fresh frozen summer ears of corn.
8 months ago Sigita
Made this today for dinner - and pureed a few ladles full in the blender and added back to the soup pot - I like my chowders a bit thicker and this added just the right amount of creaminess. Love the levels of flavor!
10 months ago Katie
When I made this last summer, I substituted New Mexican green chile for the poblano pepper and it turned out great! With summer just around the corner, I look forward to making this many times; it is one of my absolute favorites! Thanks for a wonderful recipe!
over 1 year ago Laurenzim
Loving this recipe. We were looking for a great corn chowder recipe to round out the corn season and this one really hit the mark!!! Thanks!!
over 1 year ago lynneR
I loved this recipe when it was posted in 2009 made exactly per the recipe and made it again this week. I did it this time with the bacon added back into the sauteing vegetables
instead of crumbled on top. I also used canned fireroasted diced tomatoes as the local ones are less than stellar. Loved it this way too.
over 1 year ago constanterratic
I was doubtful I would enjoy this chowder because it didn't smell all that appealing, but I was won over big time at first taste! I had to omit the bacon (vegetarian), and I couldn't find a pablano pepper so I used one red bell pepper and an anaheim pepper (just because). Topped with a little feta, this chowder is comforting and something I would be happy to make again and again!
over 1 year ago mainecook61
Delicious. I deleted the jalapeno because my home-grown poblanos have some heat. Added a carrot instead. I used the red-skinned, pink-fleshed potatoes I had just dug, which made for a visually gorgeous soup of many colors. I do find that it is a shade easier to strip corn from ears that have been blanched for a few minutes.
over 1 year ago LaDonna
It was like eating summer-time in a bowl! Fabulous!!
over 1 year ago MaryDD
I made this to have for lunch all week and it turned out wonderfully! I love the hot peppers and the sweet corn. The only thing I did differently is little chunks of pancetta instead of strips of bacon. Thank you!