Fresh Corn Chowder With Green Chilis and Jack

Soups & Stews

Recipe courtesy of The Culinary Institute of America Cookbook

Serves 8

  • 6 ears of  corn, shucked (4 cups frozen may be substituted)
  • ​1 cup heavy cream
  • ​2 slices of bacon, minced
  • ​1 1/4 cup onion, minced
  • ​1 cup red bell pepper, minced
  • ​1/2 cup celery, minced
  • ​1/2 teaspoon garlic, minced
  • ​6 cups chicken broth
  • ​3 cups yellow or white potatoes, diced
  • ​3 cups tomatoes, peeled, seeded and chopped
  • ​One 4 ounce can green chilis, drained and chopped
  • ​1 cup Monterey Jack cheese, grated
  • ​salt and freshly ground black pepper
  • ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

Fresh Corn Chowder With Green Chilis and Jack 

Click image to enlarge


Cut the corn kernels from the cob with a sharp knife, capturing as much of the corn milk as possible. Reserve 3/4 cup of the corn kernels for later use. Puree the remaining corn kernels with the heavy cream in a food processor; set aside.

​Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onions, pepper, celery and garlic. Reduce the heat to low and cover.

​Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Add the chicken broth, potatoes and tomatoes. Bring to a simmer and cook, covered, until the potatoes are tender, about  20 minutes. Skim any fat from the surface and discard.

​Add the pureed corn and cream, the reserved corn kernels, chilis and Monterey cheese. Cook on low heat just until the corn is warmed, about 5 minutes. Season to taste with salt, pepper and Tabasco.

​Serve garnished with tortilla strips and cilantro.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive