SUMMER CORN AND POTATO CHOWDER

Summer Corn and Potato Chowder image

I have tried many corn chowder recipes and created this using fresh summer corn. I used Peaches and Cream corn but any fresh corn will do. My five-year-old gives it two thumbs up. Easy recipe to change up if you want. Add carrots for another pretty color.

Provided by Heidi

Time 1h

Yield 8

Number Of Ingredients 16

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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

Steps:

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 Facts : Calories 390.9 calories, Carbohydrate 54.9 g, Cholesterol 28.8 mg, Fat 15.4 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 6 g, Sodium 803.4 mg, Sugar 6.5 g