Best Summer Corn And Potato Chowder Recipes

SUMMER CORN AND POTATO CHOWDER

Steps:

• Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
• Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
• Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
• Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
• Ladle into bowls and garnish with sour cream and Cheddar cheese.

SUMMER CORN AND POTATO CHOWDER

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add the corn, potato, broth, cream, cayenne, salt, and black pepper to taste.
• Bring the soup to a boil.
• Decrease heat to a simmer and cook until the potato is tender, about 10 minutes.
• Serve in pretty shallow bowls garnished with the chives.