Becca www.itsyummi.com Recipe

Chef Bec's Kickin' Corn Chowder

By Becca www.itsyummi.com ChefBec


Rating:
Serves:
6
Prep Time:
Cook Time:
Method:
Stove Top
Comments:

Growing up in the "frozen tundra" of Wisconsin taught me early on to become a lover of foods that warm the body. Creamy chowders like the one I've created not only warm my body...they warm my soul, too!

Visit my food blog at www.itsyummi.com

Blue Ribbon Recipe

Notes from the Test Kitchen:
The cayenne in this recipe does, indeed, add a real kick! It's a great twist on the classic corn chowder recipe... the creaminess you expect, but with the addition of some unexpected heat. The spice level is definitely adjustable, so tweak the amount of cayenne pepper to suit your taste. I really liked it just as Becca's recipe calls for.

Ingredients

4 slice
thick-cut bacon, cut into pieces
2 Tbsp
butter, unsalted
1 medium
red onion, diced
2 clove
garlic, minced
6 sprig(s)
fresh thyme, leaves only
1/4 c
all purpose flour
6 c
vegetable or chicken stock
2 c
heavy cream
2 medium
russet potatoes, peeled & diced
3 1/2 c
corn kernels, fresh (if using frozen, defrost well)
kosher salt & ground black pepper, to taste
2 tsp
cayenne pepper
1/4 c
parsley leaves, fresh - chopped

Directions Step-By-Step

1
In a soup pot, cook the bacon on medium low heat, until it's rendered down (crispy). Set on paper towel to drain.
Reserve 2 tsp of the bacon grease and use it along with the butter to sauté the thyme, onions and garlic over medium heat. Cook until the vegetables are good and soft, 4 to 5 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the stock and bring to a boil. Add the cream and the potatoes, then bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob (or use frozen corn that's been well thawed and drained) and add to the soup. Season with salt and pepper to taste (add cayenne pepper for a special kick) and simmer until the corn is soft, about 10 to 12 minutes. Stir in the crumbled bacon, reserving some for garnish, if desired.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #comfort-food

You May Also Like:

loading...

57 Comments

user
Linda Deskins Linda14
Jan 27, 2014
I made this chowder today and it was delicious. Used 4 potatoes instead of 2 and cut back on the cayenne to half a teaspoon. I will definitely be making this again.
user
Cat Ireland GyrlSmylee
Sep 2, 2013
I plan to try this recipe. I will have to adjust the heat, my beloved appreciates cayenne heat but not like I do. Looks great!!! Thank-you for sharing, congratulations on you blue ribbon!!
user
Lori Erwin Lori_Erwin
Mar 16, 2013
Couldn't believe my eyes, when I saw you were raised in the frozen tundra of Appleton Wisconsin:). I also was raised in the same frozen tundra of Appleton, and am going to try your corn chowder this week, as we're suppose to get a cold snap here in Austin Texas. Of course a cold snap here means the temp gets down to 50 degrees!
user
judy richter daydreamertoo
Mar 11, 2013
What I meant was that today I'm making this recipe for the second time! (it got inhaled last week by my kids and they're wanting more)
user
judy richter daydreamertoo
Mar 11, 2013
This was so delicious that I'm making it for the second time today!