It’s late, I know. I made this a month ago and I’m afraid fresh corn season is nearly, if not already, at its end. I’m sorry.
Timing is to food, as location is to real estate. Well, it may not be everything, but it certainly helps when you try to eat local, fresh food. Hopefully someone, somewhere within the blogosphere that peeks in on Savoring Today, will still have fresh corn on the cob available. In my humble opinion, this is the second best way to enjoy in-season corn—fresh off the grill with plenty of butter is my first choice. However, this is the very best way to enjoy the leftovers, which is what inspired this recipe in the first place.
Most Saturdays you will find us at the farmers market searching for three specific flavors that speak summer to me like nothing else.
♥ Sweet, crisp watermelon, red as a ruby and thump-tastic. You can always tell you’ve got a good one when it begins to split under the pressure of the knife. Unfortunately, this was not the year for watermelon and we did not experience such bliss.
♥ Sun-kissed peaches, so plump the juice runs down your hand all the way to your elbow, which means you have to move fast because it’s harder to lick off your elbow. We had one small bag from our favorite farmer in Palisades that came close, but the weather didn’t cooperate with orchard farmers for a stellar crop.
♥ Last but not least, is corn on the cob, which is the star of Corn & Green Chile Chowder. Growing up on a farm, we ate corn so sweet and tender it barely needed the heat of cooking to be ready for the table. One ear was never enough and that’s the experience I long for every summer—young, supple kernels exploding with flavor so sweet it borderlines on dessert. Every bite satisfies as you consume row upon row before surrendering the bare cob. No matter what else you’re having, it’s the best thing on your plate.
Good food doesn’t just satisfy, it inspires.
We fired up the grill to roast this perfect bounty and I was one happy girl. It was so good, we had to capture every last ray of sunshine held within, so the leftovers became chowder. With the perfect taste of summer ladled in my bowl—grilled corn, roasted chilies, cauliflower, and smoky bacon—it didn’t even matter that it was still almost 90° outside.
Oh yes, cauliflower! I almost forgot the secret ingredient I subbed for potatoes. As much as I love corn, it is starchy enough, so I didn’t want to add potatoes, yet the soup still had to be silky and comforting. Cauliflower is an ideal substitute to add vegetable texture and fiber without altering the pure corn flavor. The assortment of chilies was to entice my sweetheart, he’s a bigger fan of chilies than corn (sometimes I think his blood runs green).
The chilies are optional, so if you’re a corn chowder purist, the recipe works just as well without them. Like the heat? Sub one or two chipotle chilies in adobo for the roasted peppers, but be careful not to overpower the corn—afterall, it’s the reason we’re taking the time to boil corn cobs here. Corn & Green Chile Chowder is layered with summer flavor throughout with sweet spice and creamy comfort all the way to the bottom of the bowl.
**Check recipe notes to make this recipe dairy-free.Print
Corn & Green Chile Chowder
- 6 ears corn on the cob or 3 cups corn kernels — fresh or leftover, kernels removed and cobs reserved
- 2 cups corn stock — made from the cobs
- 6 slices bacon — cooked until crisp and crumbled, divided, reserve 1-2 pieces for garnish
- 1 whole pablano pepper — (generally mild) roasted, peeled, chopped
- 2 whole Anaheim chili pepper (optional – adds spicy heat) — roasted, peeled, chopped
- 1/2 large onion — chopped
- 2 stalks celery — chopped small
- 1 clove garlic — minced
- 2 cups cauliflower — about 2/3 lb, cut into small cubes
- 1 1/2 teaspoons sea salt
- 1 1/2 cups chicken stock — + more to thin soup, as desired
- 1 cup whole milk
- 1/3 cup cream
- 1/2 teaspoon pepper
- fresh jalapeno or other chilies for garnish
- cilantro leaves, chopped for garnish
- Cut the cooked corn from the cob and set aside. (If using fresh, uncooked corn, simply cut from the cob and add a few minutes to the cooking time.) Break cobs in half and place in a large pot with 6 cups of filtered water and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes to make the corn stock.
- Fry bacon until crisp and drain on paper towels. Roast peppers, skin side up, under a broiler or on a hot grill until skin blisters and is blackened in spots. Remove from oven/grill and place peppers in a sealed plastic bag to cool–the steam in the bag will make it easier to remove the skin. Once the peppers cool enough to handle, remove the skin and chop.
- Remove cobs from corn stock and pour into a large measuring cup — the stock should reduce to 2-3 cups. Reserve any amount over 2 cups to thin the soup, as desired.
- Add 3 tablespoons of the bacon grease to the large soup pot with the onions, celery, and garlic. Cook on medium heat until the edges of the onions begin to brown, about 8 minutes. Add the cauliflower, salt, and 2 cups of corn stock to the onions and celery. Simmer for 10-15 minutes or until cauliflower is tender.
- While the cauliflower is simmering, puree 1 cup of the corn kernels in the chicken stock with an immersion blender or food processor until smooth. When the cauliflower is tender, use an immersion blender to blend part of the soup, or place 1 1/2 cups of the soup in a blender to blend until smooth. (This helps to thicken the soup.)
- Add the pureed corn, whole corn kernels, 4 slices of the bacon (crumbled), milk, diced chilies, and black pepper. Simmer for 5-10 minutes to meld flavors (if the corn is raw, add 5 more minutes to this cooking time).
- Stir in the cream and additional chicken or corn stock to thin the soup as desired. Season with salt and pepper, to taste. Serve in bowls and garnish with jalapeno, cilantro, and bacon.
Like any soup, there are a number of ways to bring this soup together whether using fresh corn, leftovers, or frozen kernels. Chicken stock can be used as a substitute for the corn stock, if corn on the cob is not available. Also, you can prepare and freeze corn stock for later use. ** To make this recipe dairy-free: Omit the milk and cream. Increase the amount of cauliflower by 1 cup and chicken or corn stock by 1 1/2 cup. Simmer this cauliflower separately in the chicken or corn stock until very soft, then puree until smooth. The result will be a milky-white puree which will provide a creamy texture for the soup with out adding milk or cream.