Sweet Corn &
Chile Chowder


2 tablespoons unsalted butter
2 cups chopped yellow onion
2 fresh jalapeno chiles, cored, cut in half lengthwise, seeded.
3 cloves garlic, peeled, and minced or pressed
2 tablespoons all-purpose flour

4 cups fresh yellow corn kernels, cut from the cob, divided in half (you can use frozen in a pinch)
3 cups chicken stock, divided
2 fresh poblano chiles, cored, cut in half lengthwise, seeded and ribbed, minced
2 cups, Ĺ-inch cubed, new potatoes (20 ounces; red or gold)
2 strips thick sliced bacon, chopped coarsley
1 cup diced celery (about 3 large ribs)
1 cup diced carrots (about 3 large carrots)
1 cup half and half
1 teaspoon kosher salt, or more to taste

crumbled bacon
freshly ground black pepper, to taste
Ĺ cup chopped flat leaf parsley


  1. In a large stovetop casserole or wide soup pot, over medium-high heat, add the bacon and cook untill fat is rendered and bacon is crisp. Remove from pot and set aside. Add the butter, onions, jalapeno chiles, and garlic to the casserole and cook over medium-low heat until onions are softened but not browned, about 15 minutes.
  2. While the onions are cooking, add 2 cups corn kernels and 2 cups stock to a blender. Liquefy on high speed. If the mixture seizes up and wonít move, stop the blender and scrape down the sides of the container. Add another 1 cup of vegetable stock. Continue blending until the corn mixture looks quite smooth.
  3. This step isnít absolutely necessary but does produce a velvety texture. Pour the corn mixture through a medium-fine sieve into a bowl. To extract all of the liquid, push against any solids remaining in the sieve. If you liquefy the corn long enough, you will have only about 1-2 tablespoons of solid particles remaining in the sieve. Discard these.
  4. Alternatively, just leave the corn puree in the blender until needed later in Step 7.
  5. Back to the onions. Sprinkle on the flour and cook, stirring constantly, for several minutes.
  6. Slowly add the remaining stock, whisking constantly to keep flour lumps from forming. When the stock is fully incorporated and the soup base is free of lumps, add the corn puree and bring to a full simmer. Simmer slowly for 5 minutes, stirring occasionally to prevent scorching on the bottom of the casserole. Stir in the cream.
  7. Add the poblano chiles and potatoes, and continue simmering for 5 minutes. Add the diced celery and carrots and simmer for an additional 5 minutes or so, until the vegetables are almost cooked through but still very firm and crunchy. Season to taste with salt and pepper.
  8. Remove the soup from the heat and transfer all that you wonít be eating immediately to a storage container, seal, and refrigerate until ready to serve.
  9. When ready to serve, heat only the amount of soup that you plan to use and simmer for 1-2 minutes to complete the cooking of the diced vegetables.
  10. To serve, ladle into bowls, grind pepper over the top and sprinkle on a little crumbled bacon & chopped parsley. If you want to gild the lily, float a teaspoon of softened butter on each serving.

Makes about 10 cups; serves 6-8.