I love summer sweet corn. Roasted and slathered with butter off the corn, added to other recipes like sweet corn risotto, or raw corn kernels added to a salad are all delicious options in my book. As summer winds down and there’s a chill in the air but summer produce is still available, this is the time to incorporate summer corn into delicious creamy jalapeno bacon corn chowder. I have long been a fan of corn chowder so I wanted to bring you the perfect chowder recipe. This recipe is a little spicy (but not too spicy), thanks to some fresh jalapeno and has the perfect crunch due to crispy bacon. Two kinds of cheese bring a great creamy texture and lots of fresh corn make sure the corn flavor really shines.
To maximize corn flavor, we’re going to start by taking the kernels of five ears of corn and using the corncobs to make corn stock. If you’re in a rush, you can skip this step but your corn flavor won’t be as vibrant. I highly recommend keeping this step and making the corn stock and you can make the corn stock the day prior if you need to! To make the corn stock, combine the chicken or vegetable broth, milk, cream, and corn cobs in a large pot and bring to a boil. Reduce to a simmer and cook for 20 minutes before straining the stock to remove the cobs and keep your liquid gold corn stock.
Keep the stock in a bowl while you move forward with the other steps. Heat some butter in a large pot, then add onion, carrot, celery, and jalapeno and cook for a few minutes before adding the garlic. Then add the corn stock to the pot along with diced Yukon gold potatoes, fresh corn kernels, cooked and crumbled bacon, salt, and pepper. Simmer until the potatoes are tender before adding cream cheese and shredded cheese. Stir to melt the cheese and you’re ready to serve! I like to serve this creamy jalapeno bacon corn chowder topped with more bacon, green onion, tortilla chips or corn chips, and maybe some additional cheese or sour cream. I haven’t tried this with some fresh avocado but I bet that is also a delicious topping choice!
I hope you try this easy and delicious chowder recipe while fresh corn is available! If you miss fresh corn season, you can use frozen corn instead. Serve with some cornbread or fresh sourdough for dipping and you’ve got a great easy meal!
- 5 ears fresh corn (can substitute 2-3 cups frozen corn if needed, but fresh is best!)
- 4 cups chicken or vegetable broth
- 1½ cups milk
- 1 cup heavy cream
- 2 tbsp. butter
- ½ yellow onion, finely chopped
- 1 large carrot, peeled and chopped
- 2 large stalks celery, chopped
- 2 jalapenos, chopped (seeds and ribs removed but add the seeds for extra spice if you want!)
- 4 cloves garlic, minced
- 10 slices bacon, cooked and crumbled
- 2 large Yukon gold potatoes, peeled and diced
- 1 tsp. salt + more to taste
- ½ tsp. freshly ground black pepper
- 8 oz. cream cheese, cut into cubes
- 1 cup shredded cheddar cheese
- Optional toppings: green onion, sour cream, shredded cheese, extra bacon, sliced jalapeno, tortilla chips, corn chips, avocado
- Remove the fresh corn kernels from the cobs and set the kernels in a bowl.
- For the corn stock: place the corn cobs in a large pot with your chicken or vegetable broth, milk, and heavy cream. Bring to a boil and then reduce to a simmer for 20 minutes. Drain and save the stock in a bowl and discard the cobs.
- In the same (now empty) pot, melt butter. Add the onion, carrot, celery, and jalapenos and cook for a few minutes before adding garlic and cooking a few minutes more.
- Return the stock to the pot along with cooked and crumbled bacon, potatoes, salt, and pepper. Simmer until the potatoes are tender.
- Add the cream cheese and cheddar cheese and stir to melt. Taste and add more salt and pepper if needed.
- Serve with your favorite toppings! Enjoy!
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When do you add the corn kernels?