Spicy Corn Chowder
I felt that last night I needed something new to eat besides pureed soup. I have to say that I am not quite ready for it yet but this soup turned out great. It’s been raining a lot here in Colorado and the soup just hit the right spot in this weather.
These are all of the ingredients I will be using for this ninjatasitc soup.
You will want to start off by cooking some bacon until all of the fat is rendered out. I prefer to cook it in the same pot as I am making my soup because I hate doing dishes. I also cook my bacon low and slow to render all of the fat and I think it gives it a crisper feel when you are finished.
This took about 20 minutes on low heat. That bacon looks so tasty. Don’t eat it though. We need it for later. You should have about 4 tablespoons of bacon grease. We will use this for cooking the onion.
This is one medium onion that has been cooking on medium for about 5 minutes. As you can see, the onion is starting to turn translucent. Now is a good time to season with salt and pepper, however much you like.
Next you add your jalapeno and garlic. Sauté for about 2 minutes, just enough to make it more fragrant in the kitchen. I normally would have used one whole jalapeno, seeded but I did not have any on hand but I did have a huge jar from Costco for nachos. Feel free to use whatever you have on hand.
Next you add 1/4 cup of all purpose flour and cook until it gets a slight blond color like above.
These are my potatoes chopped up small. This is a chowder so you don’t want huge chucks of potatoes. I used 3 small russets but you could easily use red potatoes.
Next you want to add the 4 cups of chicken stock, potatoes, and simmer for about 15 minutes, just until the potatoes are getting soft. Then as shown in the picture above, you add 1 cup of heavy cream, 16 ounces of frozen corn, 1/4 teaspoon of cayenne pepper, and 2 bay leaves. Simmer together for another 20 minutes.
Here it is after all of that simmering. It’s not a thick soup but if you want to thicken it up, you could add a little cornstarch.
Chop up your crispy bacon and top your soup with it. I also added a little green onion as garnish.
Spicy Corn Chowder
4 pieces of bacon (thick sliced preferred)
1 medium yellow onion
Salt and Black Pepper
1 small jalapeno, chopped seeds removed
1 tablespoon of chopped garlic
1/4 cup all-purpose flour
4 cups of chicken stock
3 medium russet potatoes
1 cup of heavy cream
16 ounces of frozen corn
1/4 teaspoon of cayenne pepper
2 bay leaves
Fry up the bacon over low to medium heat until all of the fat is rendered out and crispy. Chop and set to the side for garnish.
Add the onions and sauté until tender and translucent, about 5 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and sauté until fragrant about 2 minutes. Stir in the flour and mixed completely. Cook until the flour is slightly blonde in color, about 2 minutes. Stir in the chicken stock and potatoes and simmer for about 15 minutes until the potatoes are tender. Add the cream, corn, cayenne pepper, and bay leaves. Simmer for an additional 20 minutes. Pour into a bowl and garnish with the bacon.