1. Recipes

How to Make Summer Corn and Potato Chowder - A Step-by-Step Guide

Summer is the perfect time for enjoying fresh, seasonal produce, and there's no better way to do that than with a hearty and delicious corn and potato chowder. This comforting and flavorful soup is the epitome of summer comfort food, and it's sure to become a staple in your recipe collection.

This chowder is packed with the vibrant flavors of sweet corn and tender potatoes, all simmered in a rich and creamy broth. It's a dish that will satisfy the whole family, and it's easy to make, ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

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

    • Nutrition

    391 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 29mg
    • Sodium: 803mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 13g
    • Vitamin C: 40mg
    • Calcium: 120mg
    • Iron: 3mg
    • Potassium: 1175mg

    Categories

    Soup recipes
    Vegetarian recipes
    Comfort food recipes
    Summer recipes
    Easy recipes