Spicy Corn Chowder
Spicy Corn Chowder
Ingredients
For the Chowder
- 5 slices bacon, chopped
- 1 yellow onion, chopped
- 2 jalapeños, seeded and chopped
- 3 cloves garlic, minced
- 2 russet potatoes, peeled and diced into 1/2-inch pieces
- 2 15 ounce cans canned corn, drained
- 1 teaspoon chili powder
- 3 cups chicken broth
- 1 cup heavy cream
- salt, to taste
- black pepper, freshly ground, to taste
For Garnish
- 1/4 cup green onions, thinly sliced
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. This should take about 6 minutes.
⏱️ 6 min
- 2
Using a slotted spoon, remove the crispy bacon from the pot and set it aside on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon grease in the pot; drain any excess.
⏱️ 1 min
- 3
Add the chopped yellow onion, seeded and chopped jalapeños, and minced garlic to the pot. Sauté over medium heat, stirring occasionally, until the vegetables are softened and fragrant, about 6 minutes.
⏱️ 6 min
- 4
Stir in the diced russet potatoes, drained canned corn, and chili powder. Cook for 2 minutes, stirring to coat the vegetables with the seasoning.
⏱️ 2 min
- 5
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes, or until the potatoes are tender and easily pierced with a fork. Season with salt and black pepper to taste.
⏱️ 15 min
- 6
To thicken the chowder, carefully remove about 1 1/2 cups of the cooked chowder (potatoes and broth) from the pot and transfer it to a blender. Blend until smooth. Alternatively, use an immersion blender directly in the pot, blending about one-third of the chowder until smooth.
⏱️ 3 min
- 7
Return the blended mixture to the pot (if using a regular blender) and stir it into the remaining chowder. This will create a creamy texture and help thicken the soup.
⏱️ 1 min
- 8
Stir in the heavy cream and heat through for about 1 minute, ensuring the chowder does not boil after adding the cream.
⏱️ 1 min
- 9
Taste and adjust seasoning if needed. Ladle the hot spicy corn chowder into bowls. Garnish each serving with the reserved crispy bacon bits and freshly sliced green onions.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Corn Chowder
Ingredients
For the Chowder
- 5 slices bacon, chopped
- 1 yellow onion, chopped
- 2 jalapeños, seeded and chopped
- 3 cloves garlic, minced
- 2 russet potatoes, peeled and diced into 1/2-inch pieces
- 2 15 ounce cans canned corn, drained
- 1 teaspoon chili powder
- 3 cups chicken broth
- 1 cup heavy cream
- salt, to taste
- black pepper, freshly ground, to taste
For Garnish
- 1/4 cup green onions, thinly sliced
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. This should take about 6 minutes.
⏱️ 6 min - 2
Using a slotted spoon, remove the crispy bacon from the pot and set it aside on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon grease in the pot; drain any excess.
⏱️ 1 min - 3
Add the chopped yellow onion, seeded and chopped jalapeños, and minced garlic to the pot. Sauté over medium heat, stirring occasionally, until the vegetables are softened and fragrant, about 6 minutes.
⏱️ 6 min - 4
Stir in the diced russet potatoes, drained canned corn, and chili powder. Cook for 2 minutes, stirring to coat the vegetables with the seasoning.
⏱️ 2 min - 5
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15 minutes, or until the potatoes are tender and easily pierced with a fork. Season with salt and black pepper to taste.
⏱️ 15 min - 6
To thicken the chowder, carefully remove about 1 1/2 cups of the cooked chowder (potatoes and broth) from the pot and transfer it to a blender. Blend until smooth. Alternatively, use an immersion blender directly in the pot, blending about one-third of the chowder until smooth.
⏱️ 3 min - 7
Return the blended mixture to the pot (if using a regular blender) and stir it into the remaining chowder. This will create a creamy texture and help thicken the soup.
⏱️ 1 min - 8
Stir in the heavy cream and heat through for about 1 minute, ensuring the chowder does not boil after adding the cream.
⏱️ 1 min - 9
Taste and adjust seasoning if needed. Ladle the hot spicy corn chowder into bowls. Garnish each serving with the reserved crispy bacon bits and freshly sliced green onions.