Wednesday, August 22, 2012

Spicy Corn Chowder

I love soups, chili's and chowders! Sadly, it has been to warm this summer for us to enjoy any bowls of goodness. With the temperatures dropping back to reasonable, and the veggies rolling out of the garden, I have been ready to get back in the groove! 

We had a lot of corn to pick last weekend.Considering the drought and heat we had this summer, I was pretty shocked at how much corn we have had. Most of it was enjoyed right on the cob, and more was taken to the freezer.  Finally, it was time for me to do something fun with the corn! I remembered a recipe I was introduced to a couple years ago. A friend had made Spicy Corn Chowder following the Neely's recipe. I didn't have the chance to try what she made, but she raved about it so much I found the recipe and made it for myself.  It was definitely a keeper! It isn't to spicy to me, so if you want some real kick to it, add another jalapeno, or some more cayenne!

Spicy Corn Chowder (Source: Food Network)

4 pieces thick slice bacon, chopped
1 medium onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 c. all-purpose flour 
4 c. chicken stock
2 large red potatoes, diced small
1 c. heavy cream 
16 ounces corn (frozen or fresh)
1/4 t. cayenne pepper 
1 bay leaf

In a small saucepan over medium heat, saute the bacon until crisp and browned and fat is rendered. Transfer to paper towel, and set aside. Leave about 4 tablespoons of bacon grease in pan.
Add onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in chicken stock and potatoes; simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 minutes. Pour into serving bowl and garnish with reserved bacon.

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  1. I love soup! With cooler weather coming soon, this sounds perfect :) Pinned and I'm your newest follower!

  2. This soup looks wonderful Kris! What a great recipe for the last of the summer corn. And the spicier, the better for me! Fabulous! : )