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Corn Chowder with Spicy Red Pepper Cream

A little of the Spicy Red Pepper Cream added to the bowls of chowder at serving time brightens the taste of the corn without overwhelming the fresh flavor.

Plus: More Soup Recipes and Tips

  • Servings: 4

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  • 4 ears of corn, shucked
  • 1 slice of bacon, chopped
  • 1/4 cup plus 2 tablespoons finely chopped onion
  • 3 tablespoons finely chopped celery
  • 3 small red potatoes, cut into 1/2-inch dice (1/2 pound)
  • 1 1/2 cups chicken stock or canned low-sodium broth
  • 1 teaspoon thyme leaves
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 1 1/2 cups milk
  • Spicy Red Pepper Cream


  1. Using a sharp knife, cut the corn kernels from the cobs. In a heavy casserole, cook the bacon over moderately low heat until slightly crisp, 3 to 4 minutes. Add the onion and celery and cook until softened, about 4 minutes. Add the potatoes, chicken stock, thyme and bay leaf. Season with salt and pepper and bring to a boil. Cover and simmer over low heat until the potatoes are just tender, about 10 minutes. Add the milk and simmer for 5 minutes. Add the corn and simmer until tender, 3 to 4 minutes. Remove the bay leaf and season with salt and pepper.
  2. Ladle the chowder into soup bowls and top each with a spoonful of Spicy Red Pepper Cream.

Make Ahead

The soup can be refrigerated for up to 4 hours and reheated. The pepper cream can be refrigerated for up to 1 day.

Contributed By Published September 1997

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