Caribbean Corn Chowder

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Caribbean Corn Chowder

Caribbean Corn Chowder


  • Tarragon sprigs optional
  • 5 large ears corn about 3 1/2 lbs. total, husks and silk removed
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh tarragon or 1 teaspoon dry tarragon
  • 5 1/2 cups low-sodium chicken broth
  • 3 large fresh green Anaheim or other large mild chiles about 8 oz. total, seeded and chopped
  • 1 large red bell pepper (about 8 o


  • Heat oil in a 5- to 6-quart pan over medium-high heat. Add onion, bell pepper, and chiles. Cook, stirring often, until onion is soft (about 5 minutes). Add broth, minced tarragon, and pepper; bring to a boil. Meanwhile, cut corn kernels from cobs. Add corn to boiling broth mixture. Reduce heat, cover, and simmer until corn is hot (about 5 minutes). If made ahead, let cool; then cover and refrigerate for up to 1 day. Serve hot or cool.

    To serve, ladle soup into bowls; garnish with tarragon sprigs, if desired.

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