I am a chowder kind
of girl, so when I saw this recipe on Twelve
Tomatoes, I knew that it
was in my future. The recipe is good, very
good, but I took it over the top by stirring in a cup of shredded Pepper Jack
cheese, and kicking it up a bit with some smoky ground cumin. Even Mr. O-P, who is not a spicy guy, and whose soup love begins and
ends with Chicken Noodle, liked this one. The original recipe called for five
cups (approximately 6 ears) of fresh corn. I'm sure that fresh corn, in season,
and perhaps roasted on the grill, would have added much to the deliciousness,
but I only had frozen and it was still delicious. The heat is adaptable, so if
you like more, add another chipotle. Also, experiment with your own variety of
onions. I didn't quite have enough scallions called for, but did have one lone
leek on the verge of becoming limp and trash bound, so I thinly sliced it, and tossed it in; if you
don't have a leek, use more scallions.
Bacon Chili Corn Chowder
6 slices bacon,
chopped into 1/2-inch pieces
1 1/2 large yellow
onions, diced
4 scallions, chopped
1 leek, white part
only, finely sliced
2 tablespoons butter
1 15-ounce bag
frozen corn
2 whole Chipotle
peppers in Adobo sauce, diced
1 can (4 ounces) diced
green chilies
32 ounces homemade chicken stock
2 cups heavy cream
4 tablespoons Masa
(I used cornmeal)
1 cup Pepper Jack
cheese, shredded
1/4 teaspoon cumin
1/8 teaspoon smoked paprika
Salt and freshly ground black pepper, to
taste
In a large pot, cook
bacon pieces over medium heat until crispy. Remove some of the bacon and save
for garnish. Add the
diced onions (scallions and leeks); cook and stir for 3-4 minutes.
After the onions
start to soften, add butter to the pot, let melt and then add the corn. Stir
and cook for 2 minutes.
Add both varieties
of chilies and stir, cooking for 1-2 minutes.
Pour in chicken stock and bring to a simmer, then pour in cream.
In a small
container, combine Masa (or cornmeal) with a little bit of water and mix
together, then pour into the soup. Allow to cook and thicken for around 15
minutes. Add cumin and paprika, and stir to blend. Add cheese and stir until it
melts.
Garnish with
croutons, chopped chives or scallions, crumbled bacon, popcorn, crumbled
tortilla chips, or cheese curls.
Serves 8
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3 comments:
Corn chowder/bacon is probably my all-time favorite soup...next time I make it I am going to add chiles and chipotles, it can only add to a wonderful palette.
Thanks for the idea. Love the soup bowl!
Have a great week, Pattie.
Hi Patti,
We just love Corn Chowder and this recipe looks delicious. Thanks so much for sharing your awesome post with Full Plate Thursday and have a fantastic weekend!
Miz Helen
I just really want to make this chowder now! Never mind it's over 80F here today! Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. :)
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