Spicy Corn Chowder

Spicy Corn Chowder

Summary

Yield
Prep Time30 minutes
CategorySoups
CuisineAmerican

Description

Bacon makes this creamy dish—with just the right amount of heat—the ultimate summer comfort food. Don’t substitute frozen corn here; the flavor of this quick chowder depends on freshly cut kernels.

Ingredients

  • 1/2 lb thick cut bacon cut into pieces
  • 1 onion diced
  • 3 scallions thinly sliced
  • 2 celery ribs diced
  • 1 tsp fresh thyme
  • 5 cup fresh corn kernels - about 10 ears
  • 1/2 tsp chipolte powder
  • 2 cup half and half
  • 2 cup chicken broth
  • 1 large potato shredded

Instructions

Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the bacon fat.

Return the Dutch oven to medium-high heat and add the onion, half of the scallions, the celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chipotle powder and cook for 30 seconds.

Add the half-and-half and chicken broth and bring to a boil. Add the grated potato, lower the heat to medium, and cook, covered, until the potato is cooked through, about 10 minutes. Season to taste with salt and transfer to 4 large soup bowls. Garnish with the reserved bacon and scallions, and the cheese, if using, and serve.

Notes

add cheddar cheese when serving

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