This thick, rich soup gets a subtle heat from canned green chiles.
Let’s all agree that in-season corn is divine.
So grab an armful of fresh corn and make this spicy corn chowder in 30 minutes flat.
Photo: Antonis Achilleos
Then a quick simmer is all you need before lightly blending the soup for a thick and creamy texture.
Rotate, placing the cut side against the board, and repeat until all sides are kernel-free.
Add corn and chiles; cook, stirring, for 2 minutes.
Add stock; bring to a boil over high.
Remove pot from heat.
Blend with an immersion blender until partially pureed, 8 to 10 pulses.
(Alternatively, transfer 3 cups to a blender; blend until smooth, about 30 seconds.
Return to pot.)
Stir in half-and-half and remaining 2 tablespoons butter and 1/2 teaspoon salt.
Divide chowder between 4 bowls and top with cheese and chives.
2,000 calories a day is used for general nutrition advice.
