Ingredients
Corn and Vegetables
- 6 ears corn (husks and silks removed, about 4 1/2 cups kernels, 750g)
- 2 large leeks (cleaned and chopped, about 150g)
- 4 garlic cloves (minced)
- 1 jalapeño (ribs and seeds removed if desired, finely chopped, plus a few thin slices for garnish)
- 3/4 lb. red potatoes (scrubbed and cut into 1/2-inch cubes, about 2 cups)
- 1 bay leaf
- 1 teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
- 2 scallions (finely sliced, for garnish)
Proteins
- 5 slices thick-cut smoked bacon (chopped into 1 inch pieces, about 200g)
- 1 pound medium or large shrimp (peeled and deveined)
Liquids and Dairy
- 1/4 cup dry sherry (or white wine, 2oz)
- 3 cups homemade or low-sodium chicken broth (24oz)
- 2 1/2 cups whole milk or half and half (20oz)
- 3 ounces cream cheese
Other
- 3 tablespoons all-purpose flour (25g)
- Coarse kosher salt and freshly cracked black pepper (to taste)
Instructions
- Prepare Corn: Stand the corn on end in a large bowl and carefully cut the kernels off using a large knife, aiming to collect about 4 1/2 cups. Transfer kernels to a second smaller bowl. Using the back of the knife, firmly scrape the cobs to extract any remaining pulp and milk, which should be about 1 cup; set aside separately.
- Cook Bacon: In a Dutch oven or large heavy-bottomed saucepan, sauté the chopped smoked bacon over medium-high heat until crisp and golden brown, approximately 7 minutes. Use a slotted spoon to remove the bacon from the pan and set it aside while reserving the rendered fat in the pan.
- Sauté Vegetables: Reduce the heat to medium-low and add the chopped leeks to the bacon fat. Cook, stirring frequently, until the leeks are softened, about 5 minutes. Add minced garlic and chopped jalapeño and sauté until fragrant, around 1 minute.
- Deglaze and Thicken: Pour in the dry sherry and cook until it evaporates, about 2 minutes. Stir in the flour and cook, stirring constantly, to form a roux and eliminate raw flour taste, about 2 minutes. Gradually whisk in the chicken broth to avoid lumps. Stir in the half and half and bring the mixture to a boil.
- Add Potatoes and Corn Pulp: Add the cubed potatoes, bay leaf, thyme, reserved corn pulp, and cream cheese into the pot. Bring to a boil again, then reduce heat to medium-low and simmer until the potatoes are nearly tender, about 8 to 10 minutes.
- Add Corn Kernels and Shrimp: Stir in the reserved corn kernels and return to a simmer for 5 minutes. Add the peeled and deveined shrimp and continue simmering until the shrimp turn opaque and are just cooked through, approximately 3 to 5 minutes. Discard the bay leaf.
- Season and Serve: Season the chowder with coarse kosher salt and freshly cracked black pepper to taste. Ladle into serving bowls and garnish each with the reserved crispy bacon, sliced scallions, and a couple of jalapeño slices for added heat and color.
Notes
- For a milder chowder, remove the jalapeño seeds and ribs before chopping.
- Use low-sodium chicken broth to better control the saltiness of the chowder.
- The cream cheese adds a rich creaminess but can be substituted with heavy cream for a different texture.
- To save time, you can use frozen corn kernels if fresh corn is unavailable, though fresh is recommended for the best flavor.
- The sherry adds depth and a subtle sweetness; if unavailable, a good quality dry white wine works as a substitute.
- Reserve some bacon fat to sauté the vegetables for enhanced smoky flavor.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
