Corn Chowder with Hatch Chiles, Bacon and Cilantro & Roasted Onion Infused Olive Oil
This is a hearty, dairy-free chowder that’s great any time of the year. Including the cobs infuses even more corn flavor into the chowder.
The drizzle of our roasted onion & cilantro infused olive oil adds a nice savory flavor to the dish.
See more: Recipe Roundup – Cilantro & Roasted Onion Olive Oil
See more: In the Kitchen with Sigona’s Featuring: Fresh & Local Corn
Corn Chowder with Hatch Chiles, Bacon and Cilantro & Roasted Onion Infused Olive Oil
This is a hearty, dairy-free chowder that’s great any time of the year. Including the cobs infuses even more corn flavor into the chowder. The drizzle of our roasted onion & cilantro infused olive oil adds a nice savory flavor to the dish. Serves about 4.
Ingredients
Ingredients:
- 4 ears fresh corn
- 1 bunch green onions
- 4 slices bacon cut into 1/2-inch pieces
- 1 Tbsp plus more for drizzling, Sigona’s Cilantro & Roasted Onion Infused Olive Oil
- 1/2 cup finely diced Hatch or Anaheim chile seeded
- 1 tsp. kosher salt; more to taste
- Freshly ground black pepper to taste
- 3-1/2 cups low-salt chicken broth
- 2 Yukon Gold potatoes 10 to 12 oz., peeled and cut into 1/2-inch dice (about 2 cups)
- 1 sprig of fresh thyme
- Optional: 2 Tbsp heavy cream
Instructions
- Husk corn and cut off kernels into a bowl. Use the back side of a knife to scrape the cobs, catching the liquid in the bowl. Discard all but two of the cobs. Trim and thinly slice the green onions, separating the white and light-green from the dark parts; set aside.
- Cook bacon in a large soup pot over medium-high heat until browned and crisp. Use a slotted spoon to transfer the bacon to a plate lined with a paper towel. Discard all but 1 tablespoon of the bacon fat. Return pan to medium heat; add 1 tablespoon olive oil, the white and light-green green onions, chile, salt and pepper. Sauté, stirring, until the onions are very soft, about 3 min.
- Add broth, corn, corn cobs, potatoes and thyme. Bring to a boil over medium-high heat then reduce to medium low; simmer until potatoes are completely tender, about 15 to 20 min. Discard the corn cobs and thyme twig.
- Transfer 2 cups of the mixture to a bowl or blender. Use an immersion blender or standard blender to puree the mixture; return it to the pot. Stir in half of the reserved dark-green onions. If using, stir in the cream. Simmer, stirring occasionally, for a couple of minutes to wilt the onions and blend the flavors. Season to taste with salt and pepper.
- Ladle chowder into individual soup bowls. Sprinkled with bacon, reserved green onions and drizzle about 2 teaspoons olive oil over each serving.
Tried this recipe?Let us know how it was!
