Here in the "Cornhusker State", we make lots of dishes with corn! Even my kids love this soup, I've discovered. Although we live in the city, we love to spend time at my parents' cabin on a lake surrounded by farms and cornfields.
- 6 ears fresh corn (about 3-1/2 cups)
- 1 small onions, chopped
- 1 small green pepper, chopped
- 1 celery rib, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon canola oil
- 3 tomatoes, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sugar
- 1/8 teaspoon ground allspice
- 2 cups half-and-half cream
- Additional pepper, optional
- Chopped fresh parsley, optional
- 6 bacon strips, cooked and crumbled, optional
- Cut corn off cob. Rub the edge of a knife over each cob to "milk" it; add enough milk to cob juice to equal 1 cup. Set corn and liquid aside.
- In a large saucepan, saute the onion, green pepper, celery and jalapeno in oil until soft. Add the tomatoes, potatoes, bay leaf, salt, pepper, sugar and allspice; bring to a boil.
- Reduce heat; add the cream, reserved corn and milk mixture. Simmer for 30-40 minutes. Discard bay leaf. Garnish with the parsley, pepper and bacon if desired. Yield: 6-8 servings (2 quarts).
Originally published as Corn Chowder in Bountiful Harvest Cookbook 1994, p27
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