Corn and Pepper Jack Chowderby:Admin, September 19th, 2010
This is a great hearty soup for the changing season. It is a perfect catch-all for that garden excess.
Yield 8 Servings
- 3 Strips of Bacon, sliced 1/4 inch thick
- 1 Onion, small diced
- 1 Clove Garlic, minced
- 1 Stalk of Celery, small diced
- 1 Pepper (I have used red bell, green bell, poblano, cubanelle, or Anaheim depending on what is in the garden), small diced
- 1 Tablespoon Flour
- 2 Yukon Gold Potatoes
- 6 Cups Chicken Broth
- 3 Tomatoes ( I always peel my tomatoes, you do not have to if you don’t mind the texture of the skin), remove the seeds and dice
- 6 Ears of Corn, kernels removed (about 3 cups of kernels)
- 2 Cups Heavy Cream
- 4 Ounces Pepper Jack Cheese, grated
- Salt, as needed
- Pepper, as needed
Heat a soup pot over medium heat. Add the bacon and saute until golden brown. Add the onion, garlic, celery and pepper. Saute until the onions become slightly translucent. Stir in the flour. Add the potato, 5 cups of the chicken stock and the tomato. Cook for about 20 minutes until the potatoes are tender.
Meanwhile, puree 2 cups of corn, the heavy cream and the remaining 1 cup of broth. Strain through a fine strainer. Be sure to press out all of the liquid.
Add the pureed corn mixture to the soup. Add the remaining cup of corn. Simmer for an additional 10 minutes.
Stir in the shredded cheese. Season to taste with salt and pepper.