Becca www.itsyummi.com Recipe

Chef Bec's Kickin' Corn Chowder

By Becca www.itsyummi.com ChefBec


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


Recipe Rating:
 17 Ratings
Serves:
6
Prep Time:
Cook Time:
Cooking Method:
Stove Top

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
Find more recipes at goboldwithbutter.com
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
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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
  • Comments

  • 1-5 of 57
  • user
    Danielle Newsome mamascooking1 - Feb 15, 2011
    im going to try this recipe. my kids love corn chowder. it sounds really good..
  • user
    Becca www.itsyummi.com ChefBec - Mar 8, 2011
    I hope that you and your family enjoy it, Danielle! It's one of my favorite treats on a cold winter day!
  • user
    Kitchen Crew JustaPinch - Mar 29, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    corina sayers corinanhannah - Jun 23, 2011
    i tried this recipe a couple of days ago and it was really good and easy to make.
  • user
    Nina Hines Raegiebugs - Jul 13, 2011
    I tried this recipe, changed it slightly as most of do, and it was AMAZING!! I am so glad I found a true chowder recipe for corn. I am freezing fresh corn kernels since it's so cheap in season... this will be made again. Btw... my kids loved it! That says a lot! :) Thanks!!