Ingredients
4 oz. thick-cut bacon, cut into 1/2" pieces
4 ears of corn, kernels removed (about 3 1/2 c.), cobs reserved
1 tbsp. kosher salt, divided
1 tsp. ground epazote (optional)
1 medium onion, chopped
2 jalapeños, seeded and chopped, divided
2 cloves garlic, finely chopped, divided
1 large russet potato (about 13 oz.), peeled and chopped into 1/2" pieces
4 c. low-sodium vegetable broth
1 tsp. chili powder, plus more for serving
1/2 c. heavy cream
2 tbsp. chopped fresh cilantro
2 tbsp. fresh lime juice
2 tbsp. Mexican crema or sour cream
1 tbsp. mayonnaise
3/4 c. cotija cheese or queso fresco, crumbled
Preparation
Step 1In a large Dutch oven or pot over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Drain and transfer to a plate; reserve bacon fat.Step 2In same pot over medium-high heat, heat 2 tbsp. reserved fat. Cook corn kernels and 1/2 tsp. salt, stirring, until corn starts to caramelize, 6 to 7 minutes. Stir in epazote, if using. Transfer corn mixture to a medium bowl. Step 3In same pot over medium-high heat, heat 1 tbsp. reserved fat. Cook onion and 1/2 tsp. salt, stirring, until softened, about 2 minutes. Add half of jalapeños and half of garlic and cook, stirring, until fragrant, about 1 minute more. Stir in potato, broth, chili powder, and 2 tsp. salt. Add corncobs to pot, cover, and cook over medium heat until potatoes are tender, about 15 minutes. Discard cobs. Blend soup with a blender, immersion blender, or food processor. Return soup to pot. Cook over low heat and stir in cream and 2 1/2 c. corn mixture.Step 4In a small bowl, combine cilantro, lime juice, crema, mayonnaise, and remaining corn mixture, jalapeño, and garlic.Step 5Divide soup among bowls. Top with bacon, cilantro mixture, cheese, and more chili powder.
To balance the creaminess of the soup and the corn topping, I blended the soup with starchy potato to get the classic chowder texture while using less cream. I love how the blended potatoes transform the texture of the soup, but if you want to keep a few chunks of potato in tact, simply blend half of the soup instead of the whole batch. The bright acidity in the corn topping will also help cut through the creaminess of the chowder. You can use fresh corn on the cob or frozen corn! To make this vegetarian, swap the bacon for sliced shiitake mushrooms and butter. Store leftover soup in an airtight container for up to 5 days, or freeze for up to 3 months. Store the esquites topping in the refrigerator separately in an airtight container for up to 5 days.
