With it being winter & all, snot rockets are at an all time high. Ugh. I wish I could just Alex Mack into a puddle of goo. But I can’t, so instead I’m going to have avoid the grocery store for a full week, specifically the international aisle, until the dust finally settles. The worst part? People pretending like nothing happened.
Soup, not only is it good for the soul, but it’s comfort food at its finest. Specifically chilis/chowders being at the top of the list in this category.
Jalapeno & Bacon Corn Chowder.
I was craving a hardy chowder without any fuss and some bold flavor. SO I went with a classic corn chowder, turning up the heat factor and adding a good amount of bacon flavor/fat to really bring some fun notes to this bone warming goody.
If you need this recipe to be a little more “kid friendly” or if you yourself can’t handle the heat, axe out the jalapeño slices all together or follow the tip that I give in the recipe.
I use frozen corn for this dish however if fresh corn is available, I say shuck it. You’ll need about 6-8 ears of corn, shucked and kernels removed (you can do this by taking a knife and slicing the corn kernels from bottom to top over a bowl in strips).
I chose to use whole milk vs heavy cream, and actually prefer my chowder this way. It is not as heavy and feel like I can definitely eat way more which is a win.
Serve with some bread on the side for dipping.
- 1 lb frozen sweet corn (4 cups)
- ½ lb bacon, chopped into smaller pieces
- 1 yellow onion, chopped into small pieces
- 4 cups low sodium chicken broth
- 1 lb red potatoes, quartered
- 2 tsp fresh thyme + fresh springs for garnish
- 1 jalapeno sliced into thing rings
- 3 tbsp butter
- 3 tbsp flour
- ⅓ cup whole milk
- salt & pepper to taste
- bread for dipping
- First in a dutch oven over medium heat add your butter, thyme, bacon, onion & jalapeño. Cook until onions are translucent, about 8 minutes.
- Next IF you want less heat remove the jalapeño slices and set aside for serving (then anyone can add jalapeño slices if they want more heat) IF you are okay with heat, skip this step.
- Add your 4 cups of chicken broth, bring to a boil. Add your flour (a little add a time) and quickly whisk until it is mixed in. Continue to whisk and thicken soup about 3 minutes.
- Add your potatoes and corn, bring to a boil and then reduce heat to simmer. Cover and cook for another 15-20 minutes or until potatoes are tender and can be pierced easily with a fork.
- Remove four cups of soup and add to food processor, blend until smooth. Return blended soup back to dutch oven with the rest and stir until mixed together.
- Add whole milk, salt & pepper to taste. Garnish with some fresh thyme sprig, bread & serve warm.