Jalapeno Bacon Corn Chowder
Sweet corn gets a spicy upgrade in this creamy chowder that's loaded with jalapenos and bacon. The corn kernels stay perfectly crisp, and the smoky bacon fat adds incredible depth to every spoonful.
Servings 4 people
Ingredients
- 1 tablespoon olive or avocado oil
- 4 strips uncooked bacon , chopped
- 1 small onion , diced
- 3 ribs celery , diced
- 1 medium carrot , diced
- 1/2 green bell pepper , diced
- 2 jalapeno peppers , seeds removed and diced*
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 medium Yukon gold potatoes , scrubbed, peeled, and cubed
- 3 cups chicken broth
- 3 ears of corn , shucked, kernels only
- 1 cup half-and-half**
- 2 green onions , sliced thinly
Instructions
- Heat the oil in a 4 or 5 quart soup pot or Dutch oven over medium until the surface shimmers.
- Add the bacon to the pot and cook until crisp, stirring occasionally (about 8 minutes). Transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
- Add the onions, celery, carrots, and peppers to the pot and saute until they've started to soften and are glossy from the bacon fat.
- Stir in the flour, smoked paprika, garlic powder, and salt.
- Add the potatoes and mix well with the vegetables (if the mixture is pasty, add a splash of chicken broth).
- Pour in the chicken broth and raise the heat to bring the soup to an active boil. Adjust heat to maintain a steady bubbling, and cook until the potatoes are done (i.e., can be easily smooshed on the side of the pot; 15-20 minutes).
- In a small bowl, add a ladle of the hot soup to the half-and-half and whisk well. This tempers the dairy so that it won't break once added to the soup. Set aside.
- Stir in the corn kernels and bacon, followed by the tempered half and half. (Hold back some corn kernels and bacon pieces for garnish, if you like.)
- If you want a slightly thicker soup, use an immersion blender to carefully pulse the soup a few times. My preference is some chunks with some of the soup broken down into smaller pieces (just 2 or 3 pulses).
- Mix in the green onions before serving.
Video
Notes
* Is it just me, or are jalapeños not as hot as they used to be? My suggestion is to buy 3 or 4, take a taste of one, and adjust the quantity to suit your heat preference. Don't forget to slice rings from one of the peppers to use as a topping.
** You can substitute heavy cream for the half-and-half. Whole milk would be fine if you like a slightly brothier soup.