Ingredients
6 ears of corn, shucked
5 c. low-sodium chicken broth
2 medium yellow onions, 1 quartered, 1 chopped
4 cloves garlic, 2 smashed, 2 minced
2 dried bay leaves
3 tbsp. butter
2 thick-cut slices bacon, cut into 1/2" strips
2 jalapeños, 1 minced, 1 thinly sliced
1 tsp. paprika
Kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 1/2 c. heavy cream
Juice of 1 lime
Sliced radish, for serving
Cotija cheese, for serving
Crema, for serving
Preparation
Step 1Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife, collecting the kernels in the bowl. Reserve cob and repeat with remaining corn.Step 2 In a large pot over high heat, combine cobs, chicken broth, quartered onion, smashed garlic, and bay leaves. Bring up to a boil, then reduce the heat to a simmer and cook until the broth has been infused with the corn flavor, 40 to 50 minutes. When ready, strain corn stock into a large bowl or measuring cup and discard solids.Step 3While stock simmers, melt butter in another large pot over medium high heat. Add corn and cook until golden, about 10 minutes. Return cooked kernels to bowl and reserve for later. Wipe the pot clean and allow it to cool slightly.Step 4Return pot to medium heat, add bacon, and cook until fat is fully rendered and bacon is crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate. Add onion and minced jalapeño to pot and cook until soft, about 10 minutes. Add garlic and paprika and cook until fragrant, 1 minute. Season with salt and pepper.Step 5Add flour and cook, stirring constantly, until flour no longer smells raw, about 1 minute. Slowly pour in the corn stock, whisking constantly to make sure no clumps form. Bring to a boil and allow to thicken slightly, then stir in cream and ⅔ of the cooked corn.Step 6Using an immersion blender, blend soup until desired consistency is reached. Add cooked bacon and remaining corn.Step 7Cook for 5 minutes more, then add lime juice and season to taste with salt and pepper.Step 8Serve with sliced jalapeño, radish, cotija, and crema.
To start the soup, we made what is essentially a corn “bone” broth, simmering the cobs (sans kernels) in chicken stock for about 40 minutes. The cobs, much like pork or beef bones, hold a ton of corn flavor and this process helps to extract it and impart the essence of corn into the soup. For toppings we were inspired by elote (Mexican street corn), so we sprinkled the top with cotija cheese and Mexican crema. We also added some thinly sliced radish and fresh jalapeño for an extra kick, but you can truly go wild with whatever garnishes you can think of. If you tried making this twist on corn chowder we’d love to hear what you thought and see your pictures, so comment below!
