I love fresh corn in the summer; from the farmer’s market to our table! We’ll sometimes have dinner of corn on the cob…nothing else! So, I’ve used the freshest of corn in this chowder and it’s divine but this is such a great meal during the chill of winter, I don’t hesitate to add frozen sweet corn then and it’s still very good.
I borrowed this recipe but eliminated the green pepper; no matter how many times I try it, I just can not stand the taste. So, if you aren’t averse to it like I am, you could add a chopped green bell pepper and cook with the red one I guess…but not for me!
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 teaspoon dried thyme
- coarse sea salt
- freshly ground black pepper
- 1 pound potatoes (about 2 medium), peeled and diced
- 3 cups chicken stock
- 4 ears grilled sweet corn, sliced from the cob
- 1 cup heavy cream bacon, for garnish
- Heat oil in a medium pot over medium-high heat. Add onion and garlic; cook until translucent, about 5 minutes. Add peppers and cook for a few minutes more. Season with salt and pepper. Add thyme, potatoes, and chicken stock; bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 to 20 minutes. Add corn and cream.
- Return to a simmer for a few minutes more. Check for seasoning. Garnish with bacon. Yield: 6 to 8 servings.
Thanks to Gastronomer's Guide for recipe