Why This Recipe Works

For great corn chowder for two, we started with fresh corn. We cut the kernels off the cobs and then scraped the pulp from the cobs with the back of a knife for extra sweet-corn flavor and body. For depth, we cooked onion, jalapeño, garlic, and oregano in rendered bacon fat. A red potato added bulk while contributing starchiness (a little flour helped here as well) to thicken the soup. No stranger to chowder, heavy cream provided richness and the ideal mouthfeel. Chopped cilantro added a bright finish, emphasizing the freshness.

Before You Begin

Do not substitute frozen corn for fresh. For a spicier chowder, do not seed the jalapeño.

Instructions

Cut kernels from 2 ears corn, husks and silk removed, and transfer to bowl. Using back of butter knife, scrape pulp from cobs into bowl with corn; set aside.

Cook 2 slices coarsely chopped bacon in medium saucepan over medium heat until fat has been rendered and bacon is crisp, 5 to 7 minutes. Add 1 small finely chopped onion; 1 stemmed, halved, seeded, and chopped jalapeño; ½ teaspoon table salt; and ¼ teaspoon pepper and cook until vegetables are softened, 3 to 5 minutes. Stir in 1 minced garlic clove and ½ teaspoon minced fresh oregano (or ¼ teaspoon dried) and cook until fragrant, about 30 seconds. Stir in 1 tablespoon all-purpose flour and cook for 1 minute.

Slowly whisk in 2 cups chicken broth, scraping up any browned bits and smoothing out any lumps. Stir in 1 unpeeled, chopped red potato (6 ounces); bring to simmer; and cook until potato is tender, 12 to 15 minutes.

Stir in ⅓ cup heavy cream along with corn kernels and pulp and simmer until kernels are tender, about 5 minutes. Off heat, stir in 1 teaspoon minced fresh cilantro and season with salt and pepper to taste. Serve.