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Corn Chowder with Hatch Chiles, Bacon and Cilantro & Roasted Onion Infused Olive Oil

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.
Course Soup
Cuisine American
Servings 4 people

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 (see note)
  • 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.

Notes

Sigona's infused olive oils and balsamics are available in both our markets and online at www.sigonas.com.
Keyword corn, Sigona's cilantro & roasted onion infused olive oil
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