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Corn Chowder With Chiles & Monterey Jack Cheese

Makes 6 servings


  • 1 quart corn kernels, fresh or frozen
  • 1 cup heavy cream
  • 2 slices bacon, minced
  • 1 onion, medium, finely diced
  • 1 red bell pepper, finely diced
  • 1 celery stalk, finely diced
  • 1 garlic clove, minced
  • 1 1/2 quarts chicken broth
  • 3 yellow potatoes, peeled and diced
  • 3 tomatoes, peeled, seeded, chopped, juices reserved
  • 4 ounces canned green chiles, drained and chopped
  • 1 cup Monterey Jack, shredded
  • 1 tablespoon Kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • Tabasco sauce, to taste


  1. Cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as possible. Reserve ¾ cup of the corn kernels and purée the rest with the heavy cream in a food processor or blender. Reserve until needed.
  2. Cook the bacon in a soup pot over medium heat until crisp, about 8 minutes. Add the onion, pepper, celery, and garlic. Cover and reduce the heat to low. Cook, stirring occasionally, until the vegetables are tender, about 10 to 12 minutes.
  3. Add the broth, potatoes, and tomatoes, including their juices. Bring the soup to a simmer and cook, covered, until the potatoes are tender, about 20 minutes. Skim any fat from the surface of the soup and discard.
  4. Add the puréed corn and cream, the reserved corn kernels, the chiles, and the cheese. Warm the soup and season to taste with salt, pepper, and Tabasco.

Copyright © 2019 The Culinary Institute of America

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