Fresh Corn Chowder with Green Chiles and Monterey Jack

By daiseyduck

This chowder is best made with fresh corn on the cob, since you can only get corn milk from the whole ear. After you cut the kernels away, hold the cob over a bowl and use the spine of your knife to scrape out the flavorful juices. Add this corn milk along with the cream when you puree the corn kernels.

Ingredients

• 6 ears of corn, shucked
• 1 cup heavy cream
• 2 slices bacon, minced
• 1 1/4 cups minced onion
• 1 cup minced red bell pepper
• 1/2 cup minced celery
• 1/2 teaspoon minced garlic clove
• 6 cups chicken broth
• 3 cups diced yellow or white potatoes
• 3 cups chopped tomatoes, peeled and seeded
• one 4 oz. can green chiles, drained and chopped
• 1 cup grated Monterey Jack cheese
• salt as needed
• freshly ground pepper
• Tabasco sauce as needed
• 1 cup corn tortilla strips, toasted (optional)

Details

Servings 8

Preparation

Step 1

Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as possible. Reserve 3/4 cup of the corn kernels for later use. Puree the remaining corn kernels with the heavy cream in a food processor or blender, set aside.

Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onion, pepper, celery and garlic. Reduce the heat to low and cover.

Cook, stirring occasionally until the vegetables are tender, 10 to 12 minutes. Add the broth, potatoes and tomatoes. Bring to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim any fat from the surface of the soup and discard.
Add the pureed corn and cream, the reserved corn kernels, chiles and cheese. Cook on low heat just until the corn is warmed, about 5 minutes. Season to taste with salt, pepper and Tabasco. Serve in heated bowls, garnished with tortilla strips.