Summer Corn Chowder

Filled with sweet corn, smoky jalapenos and refreshing cilantro, our Summer Sweet Corn is spicy and delicious.

PREP: 10 minutes
COOK: 35 minutes

INGREDIENTS

• 4 ears of fresh corn or one 10-ounce package frozen whole kernel corn (2 cups)
• 1 15-ounce can of Mexican corn blend
• 2 tablespoons heavy cream
• 2 cups chicken broth
• 1 14.5-ounce can baby sweet peas
• 2 jalapenos, seeded and chopped
• 1 large onion, chopped (1 cup)
• 2 teaspoons snipped fresh marjoram or oregano or 3/4 teaspoon dried marjoram or oregano, crushed
• 1/2 teaspoon kosher salt
• 1/4 to 1/2 teaspoon ground white or black pepper
• 1 1/2 pound ham steak, trimmed of fat and cubed (about 2 cups)
• 1/4 cup cilantro, chopped
• 2/3 cup fat-free milk or one 5-ounce can evaporated fat-free milk (2/3 cup)
• 1 teaspoon Worcestershire sauce
• Fresh cilantro sprigs (optional)

DIRECTIONS

1. If using fresh corn, remove husks and discard. Use a vegetable brush to remove silks; rinse corn. Holding each ear at an angle, use a sharp knife to cut down across the tips of the kernels at two-thirds depth; do not scrape. Measure 2 cups fresh corn kernels.
2. In a blender, mix can of Mexican corn blend and heavy cream. Pulse until creamy and smooth, set aside.
3. In a large saucepan, bring fresh or frozen corn, broth, peas, onion, jalapenos, 2 teaspoons fresh or 3/4 teaspoon dried marjoram, salt and pepper to boiling; reduce heat. Simmer the chowder, covered, for 5 to 7 minutes or until corn and onion are tender.
4. Meanwhile, in a large skillet, preferably cast iron, cook ham over medium heat until cooked through, about 5 minutes; remove from heat.
5. Stir creamed corn, ham, cilantro, milk and Worcestershire sauce into chowder. Simmer for 25 minutes. If you like, garnish each serving with a fresh cilantro sprig.

YIELDS: 6 (1 1/3-cup) main-dish servings

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