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Southwestern Corn Chowder

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Chowder may be thought of as a Yankee dish, but Southwesterners have made this spicy, chunky version all their own with local ingredients—namely, fresh corn, jalapeño chiles, and cilantro. Here, bacon adds smokiness, and poblanos and cayenne contribute fiery heat. It's hearty enough to win over meat-loving locals and far-flung visitors alike."

List of Ingredients

â—¦ 5 slices bacon (5 ounces), cut into ½-inch pieces
â—¦ 1 onion, cut into ½-inch dice
â—¦ 1 large carrot, cut into ½-inch dice
â—¦ 2 celery stalks, cut into ½-inch dice
â—¦ 1 small fresh poblano chile, ribs and seeds removed, cut into ¼-inch dice
â—¦ ½ teaspoon ground cumin
â—¦ Pinch of cayenne
â—¦ Coarse salt and freshly ground pepper
â—¦ 1 cup dry white wine
â—¦ 1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
â—¦ 5 cups chicken stock, preferably homemade
â—¦ 3 cups fresh (about 6 ears) or frozen corn kernels (do not thaw)
â—¦ 1 cup heavy cream
â—¦ ¼ cup coarsely chopped fresh cilantro, plus more for garnish
â—¦ Hot sauce, such as Tabasco, for serving (optional)


Recipe

Heat a large pot over medium. Add bacon, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spatula or spoon to a paper towel-lined plate to drain.

Add onion to pot; cook, stirring occasionally, until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in cumin and cayenne, and season with salt and pepper. Raise heat to high; add wine. Cook, stirring frequently, until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.

Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with more cilantro and the bacon pieces; serve with hot sauce, if desired.

Serves 4 to 6