I've tried many different corn chowders over the years and have never found a recipe I really was enthralled with. I decided to take matters into my own hands and create a fabulous one on my own. The key, of course, is fresh delicious corn picked the day you use it. I got our corn at Szalays Farm in the Cuyahoga Valley National Parkway. It is our favorite summer hang out.
Ultimate Corn Chowder
8 ears of corn, shucked
1 lb. of bacon, chopped in bite sized pieces
1 large sweet (vidalia) onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeno, diced
2 medium potatoes, diced
2 cups low fat/low sodium chicken stock
1 Tbsp. chicken base
1 cup of milk (I used fat free)
1 cup of half and half
1 Tbsp. Chili Powder
½ tsp. cayenne
1 Tbsp. salt (adjust if you don’t use low sodium stock)
2 Tbsp. flour
1 cup cheddar cheese, shredded
1. In a heavy bottomed stock pot cook bacon; Remove bacon and set aside.
2. Add onion to bacon drippings and saute until translucent. Add corn, peppers and potatoes to onion and saute for about 2-3 minutes, stirring frequently so not to burn the corn.
3. Add in chicken stock and chicken base. Bring to a boil and reduce heat to simmer.
4. Simmer for about 30 minutes and add in milk, cream , chili powder, cayenne and salt.
5. Make a slurry with Tbsp. flour and about ¼ cup of cold water (remove lumps) and pour into soup slow stirring very well. This will thicken the soup.
6. Cook for another 20 or so minutes and add ½ of the bacon and ½ of the cheese, stir well.
7. Serve hot and garnish with bacon and cheese.
8. Season to taste with salt and pepper.
TIP: If you don’t use low sodium chicken stock reduce your salt to taste.