Spicy Corn Chowder
Spicy Corn Chowder
Ingredients
- 5 bacon, slices, chopped
- 1 yellow onion, diced
- 2 jalapeños, seeded and diced
- 3 garlic, cloves, minced
- 2 russet potatoes, peeled and diced into 1/2-inch pieces
- 2 cans canned corn, 15 ounce each, drained
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 cup heavy cream
- 2 green onions, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 8-10 minutes. Using a slotted spoon, remove the crispy bacon and set it aside on a plate lined with paper towels, reserving the rendered bacon fat in the pot.
⏱️ 10 min
- 2
Add the diced yellow onion and diced jalapeños to the pot with the bacon fat. Sauté over medium heat for 5-7 minutes, or until the onion is softened and translucent.
⏱️ 7 min
- 3
Stir in the minced garlic, chili powder, and black pepper. Cook for an additional 1 minute until fragrant.
⏱️ 1 min
- 4
Add the diced russet potatoes and drained canned corn to the pot. Pour in the chicken broth and stir to combine all ingredients.
⏱️ 2 min
- 5
Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
⏱️ 20 min
- 6
Carefully remove about 2 cups of the chowder (mostly potatoes and some broth) from the pot and transfer it to a blender. Blend until smooth. Alternatively, use an immersion blender directly in the pot to blend about one-third of the chowder until creamy.
⏱️ 3 min
- 7
Return the blended mixture to the pot (if using a regular blender) and stir well. Stir in the heavy cream and heat through for 2-3 minutes, being careful not to boil after adding the cream.
⏱️ 3 min
- 8
Taste and adjust seasonings as needed. Serve the Spicy Corn Chowder hot, garnished with the reserved crispy bacon and fresh chopped green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Corn Chowder
Ingredients
- 5 bacon, slices, chopped
- 1 yellow onion, diced
- 2 jalapeños, seeded and diced
- 3 garlic, cloves, minced
- 2 russet potatoes, peeled and diced into 1/2-inch pieces
- 2 cans canned corn, 15 ounce each, drained
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 3 cups chicken broth
- 1 cup heavy cream
- 2 green onions, chopped, for garnish
Instructions
- 1
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 8-10 minutes. Using a slotted spoon, remove the crispy bacon and set it aside on a plate lined with paper towels, reserving the rendered bacon fat in the pot.
⏱️ 10 min - 2
Add the diced yellow onion and diced jalapeños to the pot with the bacon fat. Sauté over medium heat for 5-7 minutes, or until the onion is softened and translucent.
⏱️ 7 min - 3
Stir in the minced garlic, chili powder, and black pepper. Cook for an additional 1 minute until fragrant.
⏱️ 1 min - 4
Add the diced russet potatoes and drained canned corn to the pot. Pour in the chicken broth and stir to combine all ingredients.
⏱️ 2 min - 5
Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
⏱️ 20 min - 6
Carefully remove about 2 cups of the chowder (mostly potatoes and some broth) from the pot and transfer it to a blender. Blend until smooth. Alternatively, use an immersion blender directly in the pot to blend about one-third of the chowder until creamy.
⏱️ 3 min - 7
Return the blended mixture to the pot (if using a regular blender) and stir well. Stir in the heavy cream and heat through for 2-3 minutes, being careful not to boil after adding the cream.
⏱️ 3 min - 8
Taste and adjust seasonings as needed. Serve the Spicy Corn Chowder hot, garnished with the reserved crispy bacon and fresh chopped green onions.
⏱️ 2 min