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Corn chowder is a fantastic, traditional fall soup, and this recipe is spiced up with a little jalapeño to give it a kick. Come July, August, and September, you’ll be able to find all of these main ingredients at local Door County Farmers Markets or roadside stands.
3 Ears Door County sweet corn
1 Tbsp olive oil
1 Small onion, chopped
1 Jalapeño chopped
½ Tsp salt
1 Tsp cumin
½ Tsp paprika
1 Tsp garlic powder
1 Cup chicken stock
2 Oz cream cheese
⅓ Cup heavy cream
¾ Cup sharp cheddar
Cut the kernels from the sweet corn and place in medium sauce pan. Add onion and olive oil and sauté for 3 minutes.
Add jalapeño and sauté for 2 more minutes, then add salt, cumin, paprika and garlic powder, chicken stock, cream cheese, heavy cream, cheddar. Simmer for 20 minutes, then serve hot.
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