Lesley Forrester

Summer Corn Chowder

Lesley Forrester
Summer Corn Chowder

SUMMER CORN CHOWDER

4-6 servings


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INGREDIENTS:

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 5-7 ears of corn – on the cob

  • 1/2 medium white or yellow onion – diced

  • 1 jalapeño chili - seeds and pithy ribs removed, chopped finely

  • 3-5 red/new potatoes or Yukon gold potatoes – cubed

  • Spice blend: cumin, paprika (any variety), chipotle chili pepper, dried thyme – 1/4 to 1/2 teaspoon of each depending on your taste

  • Freshly ground black pepper

  • Kosher salt - diamond crystal prefered

  • 3 cups chicken stock/broth, reduced sodium preferred

  • juice of 1 lemon or lime



Prepare all ingredients as noted above. Use pair of gloved while cutting the jalapeño. If you don’t have gloves, you can use a plastic bag on your non-dominant hand to avoid getting spicy juice on your hands. 

Prepare the corn: 

Place a medium plastic mixing bowl on your work surface. If the bottom slips, place a wet paper towel or a kitchen town down to prevent it from slipping. Cut off the top of the corn to create a flat side. Place the flat side down into the bowl. Using a knife on the shorter side (6” max) cut the kernels off into the bowl. Repeat with all cobs; do not discard yet! Using the flat, non-sharp side of your knife blade, scrape down the cob to squeeze out the juice and pulp left in the open kernels. Try not to use too much force because your knife can slip. Go slow and gentle if you’re worried about cutting yourself. Additionally, you can use a butter knife or the back side of a spoon. Repeat for all cobs. The result should be a mix of whole corn kernels and liquid corn pulp. (See technique in video)

TECHNIQUE: 

In a dutch oven or stock pot, melt butter and olive oil over medium heat. 

Add onions and sweat for 7 minutes or until they’ve become soft and translucent. 

Add a large pinch of salt; about a tablespoon. 

Add potatoes, stir. 

Add jalapeños, stir. 

Add spice blend and another 1 tbsp salt, grind some fresh pepper into the mix. 

Sauté until you see a little color picking up on the bottom of the pan. 

Add chicken stock. 

Bring soup of a boil, then reduce to medium low to simmer for about 10 minutes or until the potatoes are soft. Let cool slightly, about 10 minutes. 



Use an immersion blender to blend about half of the soup. If you don’t have an immersion blender, carefully blend a cup or so at a time in a regular blender. You still want chunks of potato and corn. 



Add lemon or lime juice. Taste and adjust seasoning if needed. Don’t be afraid of salt, it works really well with the sweetness of the corn. 




TOPPING SUGGESTIONS: 

A few drops of olive oil

Crispy onions

Bacon pieces

Cilantro or parsley

chopped jalapeños

Shredded cheese

Chipotle tobacco or your favorite hot sauce




VARIATIONS: 

Dairy free variation:

Use only olive oil, omit butter

Vegetarian variation:

Use only olive oil, omit butter. Use vegetable stock or water. If using water, add more salt and spices. 




Feel free to reach out with any questions or comments about this soup! Enjoy!