Jalapeno & Bacon Corn Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. First in a dutch oven over medium heat add your butter, thyme, bacon, onion & jalapeño. Cook until onions are translucent, about 8 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add whole milk, salt & pepper to taste. Garnish with some fresh thyme sprig, bread & serve warm.
Recipe by My Lavender Blues at https://mylavenderblues.com/jalapeno-bacon-corn-chowder/