Summer Corn Chowder
September 8, 2011 Leave a comment

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
- 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.
- In a blender, mix can of Mexican corn blend and heavy cream. Pulse until creamy and smooth, set aside.
- 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.
- Meanwhile, in a large skillet, preferably cast iron, cook ham over medium heat until cooked through, about 5 minutes; remove from heat.
- 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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