The one thing I love about summer is all the fresh vegetables – corn, tomatoes, squash, cukes and more – plus you can’t forget about all the stone fruit. YUM! There’s a little farm stand I buy corn from and it’s so good. It’s super sweet and they pick it fresh every morning and even better it’s local.
This chowder was really good, its creamy but not too heavy. I loved that it was full of corn flavor and could whip it together on a weeknight.
1 small sweet onion, diced
1 Tbsp olive oil
6 ears sweet corn, husk and silk removed
2 jalapenos, seeded and diced
4 cups chicken stock
1 tsp cumin
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp fresh ground pepper
4 oz reduced fat cream cheese, softened
1/2 cup heavy cream
2 cups shredded sharp white cheddar cheese
In a dutch oven, heat the oil over medium heat. Saute the diced onion for 3 minutes until it begins to turn translucent. Add in the corn and jalapeno, saute for another 2 minutes. Add in the broth and spices. Mix well.
Cover and reduce the heat to medium low, simmer for 20 minutes. Remove the lid and add in the cream cheese and cheese. Stir occasionally to melt the cheeses and then allow to simmer uncovered for 10 more minutes. Garnish with cilantro and green onions if desired (I was out and would have loved this addition).