Sweet summer corn is a delicacy and I want to savor every bit of it while it lasts. On many hot summer nights, a nice bowl of soup becomes the centerpiece of our meal with a little quick bread, pita or side salad to complete it. In this case, it is a hearty Fresh Corn Chowder spiked with a little heat from some Talley Farms jalapeños.
One of the reasons I love soup for dinner is the ease in which it can be made. I can put together a wonderful vegetable soup in less than an hour. When you don’t know what to have for dinner but want something that contains fresh veggies, soup is a great option. There are so many variations you can create and it’s a great way to utilize anything extra in your vegetable bin.
You can usually make soup with items already in your fridge and pantry so it’s great for a last minute idea. It’s also something that I turn to when I’m looking for comfort food. And it makes great leftovers which usually taste even better the next day!
Fresh Corn Chowder
Serves 4
- 2 cups fresh corn kernels (from 2-3 fresh ears of corn using the microwave method)
- 1 small onion, chopped
- 1 garlic clove chopped
- 1 tablespoon olive oil
- 2 jalapeño peppers, seeded and chopped
- 2 1/2 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- 4 ounces cream cheese (room temperature)
- 1/3 cup milk (2% or whole)
- 1 1/2 cup shredded sharp cheddar cheese
- Mexican crema and chopped cilantro, for garnish
- Microwave method for corn: Place the corn individually into the microwave and cook on high for 2 1/2 minutes each. ( can do 2 at a time for 5 minutes) Using a towel or hot pad, hold each ear and cut through the fattest part of the ear near the bottom of the root end. Holding the top end, gently shake to remove the ear of corn, free of the husks and silk. Let cool slightly, then place the top end of the ear in the middle of a bundt pan; using a sharp knife, cut the kernels off of the cob in long strokes from bottom to top letting them fall inside of the pan. Alternately, place a cutting board inside of a sided baking pan and hold the ear with the flat end down and cut the kernels top to bottom letting them fall inside the baking pan.
- In a heavy dutch oven, heat the olive oil over medium high heat. Add the onions and sauté for 2 minutes. Add the garlic and continue cooking for another minute. Add the corn and jalapeños, sauté for 2 more minutes.
- Add chicken broth, cumin, paprika, salt and pepper and stir to mix. Cover, reduce the heat and simmer for 20 minutes.
- Add the cream cheese, milk and cheddar cheese and stir to melt and mix together. Let simmer uncovered for another 10 minutes. Do not boil.
- To serve, garnish with chopped cilantro and a dollop of crema.
(click here) for printable recipe