My F&W
quick save (...)

Corn Chowder with Spicy Red Pepper Cream

  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD

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

  1. 4 ears of corn, shucked
  2. 1 slice of bacon, chopped
  3. 1/4 cup plus 2 tablespoons finely chopped onion
  4. 3 tablespoons finely chopped celery
  5. 3 small red potatoes, cut into 1/2-inch dice (1/2 pound)
  6. 1 1/2 cups chicken stock or canned low-sodium broth
  7. 1 teaspoon thyme leaves
  8. 1 bay leaf
  9. Salt and freshly ground pepper
  10. 1 1/2 cups milk
  11. 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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.