The Lechasseurs' Recipes

Only the "keepers"

Corn Chowder

My version of Gina Marie Miraglia Eriquez's "Cheesy Corn Chowder" on


3 cups fresh corn kernels (cut from about 4 ears) or 1 1/2 pounds (24 ounces) frozen corn kernels (not thawed)
4 bacon slices, finely chopped
1 large sweet onion, finely chopped
2 large carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
2 jalpeno peppers, cut into 1/4-inch dice
3/4 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
4 cups corn cob broth
4 cups water
2 cups heavy cream
4 ounces extra-sharp Cheddar, coarsely grated (1/2 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped fresh basil or parsley
Finely chopped fresh chives or scallions (optional)
Paprika (optional)


Remove corn from cob, then boil the cobs for about 10 minutes in water to make the corn broth.

Cook bacon in a 6- to 8-quart heavy pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to a small bowl.

Pour off all but 2 tablespoons bacon fat. Add onion, carrots, celery, bell and jalepeno peppers to pot and cook, stirring, until onion is softened, 10 to 12 minutes.

Add Yukon gold potatoes, broth, and water, and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes.

Remove pot from heat, then stir in cheese until melted. Season soup with salt and pepper and stir in bacon and basil. Garnish with fresh chives, scallions, or paprika (if desired).

Cooks' Notes: •Although any type of sharp Cheddar can be used, the orange-colored Cheddar will give you the best color for this soup.

•Soup can be made 3 days ahead. Cool, uncovered, before chilling, covered. Reheat slowly over low heat, stirring, but be careful not to let it boil.