Step 1

Heat a large pot stock pot or Dutch oven over medium/high heat. Add the ground pork. Break up the ground pork with a spatula and allow the pork to cook until browned, about 5-6 minutes.

Step 2

Using a slotted spoon, scoop the pork out of the pot and allow the pork drippings to remain in the pot. Set pork aside. It will be used as a topping for serving.

Step 3

There should be around 1-2 tablespoons of pork drippings in the pot. If the pork didn’t yield enough cooking liquid, add olive oil. Next, add the onion and ¼ teaspoon of salt to the pot and toss. Saute the onion for 3-4 minutes and then add the garlic and saute for an additional 1-2 minutes or until fragrant.

Step 4

Next, prepare the corn by shucking it and discarding the casing. Use a sharp knife to cut the kernels off of each cob.

Step 5

Add the corn kernels, jalapeño, and red potatoes to the pot and toss until combined.

Step 6

Next, add the grated ginger, salt, cumin, and pepper to the pot and toss until all the vegetables are covered in the spices.

Step 7

Finally, add the red pepper and chicken broth to the pot, stir and bring to a boil.

Step 8

Turn heat to low and let the chowder simmer for 10-15 minutes minutes or until the potatoes are fork tender.

Step 9

When the potatoes are fork-tender, carefully scoop 4 cups of the chowder into a high speed blender (be sure you get both liquid and potatoes as the potatoes are what help make this creamy and luscious). Blend until smooth and then add back to the pot.

Step 10

Stir the blended mixture in until the corn chowder is thick and creamy.

Step 11

Carefully drizzle the heavy cream into the corn chowder and mix until combined.

Step 12

Heat the chowder until it reaches the desired temperature.

Step 13

Serve in bowls and top with fresh herbs, the cooked ground pork, and other optional toppings.