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 —Nancy Jo
Test Kitchen Notes
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 —The Editors
Watch This Recipe
Summer Corn Chowder
1 hour 15 minutes
medium ears of corn
strips of bacon, cut into 1/2-inch pieces
medium poblano, finely chopped
jalapeño pepper, seeded and finely chopped
small celery rib, finely chopped
medium tomatoes, peeled, seeded and finely chopped
medium boiling potatoes (about 1 pound), peeled and cubed
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.