by Nancy Jo
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Photo by Sarah Shatz
A&M's Testing Notes:
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6
medium ears of corn
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6
strips of bacon, cut into 1/2-inch pieces
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1
small onion
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1
medium poblano, finely chopped
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1
jalapeño pepper, seeded and finely chopped
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1
small celery rib, finely chopped
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3
medium tomatoes, peeled, seeded and finely chopped
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2
medium boiling potatoes (about 1 pound), peeled and cubed
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1 teaspoon
salt
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1/8 teaspoon
ground allspice
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Pinch of sugar
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1
small bay leaf
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2 cups
light cream, at room temperature
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1 cup
milk
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Freshly ground black pepper
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Chopped parsley, for garnish
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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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!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.
Ask the hotline about this step!I loved this recipe when it was posted in 2009 made exactly per the recipe and made it again this week. I did it this time with the bacon added back into the sauteing vegetables
instead of crumbled on top. I also used canned fireroasted diced tomatoes as the local ones are less than stellar. Loved it this way too.
I was doubtful I would enjoy this chowder because it didn't smell all that appealing, but I was won over big time at first taste! I had to omit the bacon (vegetarian), and I couldn't find a pablano pepper so I used one red bell pepper and an anaheim pepper (just because). Topped with a little feta, this chowder is comforting and something I would be happy to make again and again!
Delicious. I deleted the jalapeno because my home-grown poblanos have some heat. Added a carrot instead. I used the red-skinned, pink-fleshed potatoes I had just dug, which made for a visually gorgeous soup of many colors. I do find that it is a shade easier to strip corn from ears that have been blanched for a few minutes.
I made this to have for lunch all week and it turned out wonderfully! I love the hot peppers and the sweet corn. The only thing I did differently is little chunks of pancetta instead of strips of bacon. Thank you!
I made this the other night and my whole family loved it. Yummy!
This was absolutely delicious. The chowder is a restaurant worthy dish, and one of the best chowders I have ever tasted. A perfect use for seasonal corn!
After making this tonight, my wife is convinced that I'm a great cook! Little does she know, I'm only a good recipe follower. This is really yummy. Thanks!
This soup is SO good that my husband and I were both disappointed when it was all gone. I substituted sweet potato for the white, and it was fantastic. I will be eating this again!
Having just made this, I can concur, it is a fabulous recipe. Congrats!
Yummy. Easy to make and delicious. I did not have a poblano, but did have some of my own fresh roasted tomatoes. I added those which gave it a nice smokey flavor.
Delicious recipe and gorgeous photo. Thanks!
I have to say I like this corn chowder even better than my own, of which I am very proud! The tomatoes and cream make the chowder so rich and delicious.
Kristen is the Senior Editor of food52.
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Although it's early in the season, the corn we found at the market was surprisingly sweet and tender.
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The corn kernels look like little nuggets of gold.
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Amanda's neat trick for chopping scorching hot peppers: plastic wrap mittens!
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We followed Nancy's advice and blistered the poblano -- it paid off in spades.
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Bacon: Nature's candy.
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You don't need to add any liquid, as the veggies supply enough of their own juices. In just a few minutes, this becomes...
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...this!
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Amanda takes her cream seriously.
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A bit of pepper finishes the chowder off.
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And we're ready to eat!
Loving this recipe. We were looking for a great corn chowder recipe to round out the corn season and this one really hit the mark!!! Thanks!!