Sweet Corn Chowder

This creamy soup is loaded with vegetables (corn, tomatoes, bell pepper & potatoes) and has a Mexican influence with chilies, cheeses & tortilla strips.

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Ingredients:

• 6 ears of corn
• 1 cup heavy whipping cream
• 2 slices smoked bacon, chopped fine
• 1 1/4 cups minced onion
• 1 cup minced red bell pepper
• 1/2 cup minced celery
• 1/2 teaspoon minced garlic
• 6 cups chicken broth
• 3 cups diced sweet potatoes or white potatoes
• 3 cups chopped tomatoes, peeled and seeded
• 1 can (4-ounce) diced green chilies, drained
• 1 cup shredded monterey jack cheese
• Salt as needed
• Freshly ground black pepper as needed
• Tabasco sauce as needed
• 1 cup shredded Mexican-blend cheeses
• 1 cup corn tortilla strips, toasted

Method

Cut the corn kernels from the cob with a sharp knife, then scrape the cob with the backside of the knife to capture as much of the milky corn liquid as possible. Reserve 3/4 cup of the corn kernels for later use. Puree the remaining corn kernels and their liquid with the heavy cream in a food processor or blender; set aside. Cook the bacon in a soup pot over medium heat until crisp. Add the onion, 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 broth, potatoes and tomatoes. Bring to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim off any fat. Add the pureed corn-cream mixture, the reserved corn kernels, chiles and cheese. Cook on low heat about 5 minutes. Season to taste with salt, pepper and Tabasco. Serve in heated bowls, topped with Mexican cheese and tortilla strips.

Notes: This is a hearty delicious soup, and when accompanied by warm corn bread, jalapeno jelly and a nice tossed salad, you have a great meal!

Number of servings: 6

Submitted By: semprejoven
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