This is not the typical creamy corn chowder but a spicier, smokier corn stew. Unfortunately the season for good, fresh ears of corn has passed so I settled with store-bought bags of sweet corn. This recipe is perfect for sweet corn season and makes a great summer/fall soup. A fresh jalapeno is a good flavor addition to the smokey chipotle chili powder. I had some green bell peppers so I added those in for some extra veggies. I balanced the spiciness by adding sour cream and cilantro for garnish.
Chipotle Corn Chowder
(Makes 6 quarts)
Printable Version
Ingredients:
- 5 ounces of bacon
- 1 tablespoon extra-virgin olive oil
- 2 yellow onions, diced
- 5 celery ribs, diced
- 1 teaspoon smoked paprika
- 2 teaspoon ground cumin
- 1 teaspoon ground chipotle chili powder
- 5 potatoes, cubed and softened
- 1 tablespoon flour
- 8 cups chicken stock
- 48 oz. Baby Sweet corn
- 2 green bell peppers, diced
- 1 jalapeno, minced
- salt and pepper to taste
- sour cream, for garnish
- cilantro, for garnish
Directions:
1. Fry the bacon in a saute pan until crisp. Remove the bacon to a paper towel-lined plate and cut into small pieces. Add a little olive oil to the pan if necessary and cook the onion, celery, and bell peppers until soft. Turn the heat down and sprinkle the flour over the vegetables and cook for about a minute.
2. Add the chicken stock, bacon pieces, potatoes, corn, spices, jalapeno, and the cooked veggies into a large crock pot. Cook on low 8 hours or on high for 5.
3. Garnish with sour cream and cilantro.