chef bec's kickin' corn chowder

Name: Chef Bec's Kickin' Corn Chowder
Prep time: 10 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 slice(s) thick-cut bacon, cut into pieces; 2 tablespoon(s) butter, unsalted; 1 medium red onion, diced; 2 clove(s) garlic, minced; 6 sprig(s) fresh thyme, leaves only; 1/4 cup(s) all-purpose flour; 6 cup(s) vegetable or chicken stock; 2 cup(s) heavy cream; 2 medium Russet potatoes, peeled and diced; 3 1/2 cup(s) corn kernels, fresh (if using frozen, defrost well); - Kosher salt, to taste; black pepper, to taste; 2 teaspoon(s) cayenne pepper; 1/4 cup(s) parsley, chopped

(17 RATINGS)

5.14K Pinches 13 Photos

Becca www.itsyummi.com

Appleton, WI

Updated on Apr 5, 2024

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.

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A bowl of Chef Bec's Kickin' Corn Chowder.

Blue Ribbon Recipe

The cayenne in this corn chowder does, indeed, add a real kick! A great twist on the classic corn chowder recipe. It's thick and creamy, with pops of sweetness from the fresh corn, smoky flavor from the bacon, and unexpected heat from cayenne pepper. The spice level can be adjusted. Chunks of potatoes make the chowder hearty.

— The Test Kitchen

prep time 10 Min

cook time 45 Min

method Stove Top

yield 6 serving(s)

Ingredients

4 slices thick-cut bacon, cut into pieces
2 tablespoons butter, unsalted
1 medium red onion, diced
2 cloves garlic, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups vegetable or chicken stock
2 cups heavy cream
2 medium Russet potatoes, peeled and diced
3 1/2 cups corn kernels, fresh (if using frozen, defrost well)
- Kosher salt, to taste
black pepper, to taste
2 teaspoons cayenne pepper
1/4 cup parsley, chopped

How To Make chef bec's kickin' corn chowder

Test Kitchen Tips

We used six ears of corn for the recipe.

Step 1

In a soup pot, cook bacon on medium-low heat until it's rendered down (crispy). Set on a paper towel to drain.

Step 2

Reserve 2 tsp of the bacon grease and use it along with the butter to saute the thyme, onions, and garlic over medium heat. Cook until the vegetables are good and soft; 4 to 5 minutes.
Step 3

Dust the vegetables with flour and stir to coat everything well.
Step 4

Pour in the stock incorporating the flour mixture. Bring to a boil.
Step 5

Add the cream and the potatoes. Then bring ingredients 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.
Step 6

Cut the corn kernels off the cob (or use frozen corn that's been well-thawed and drained). Add to the soup.
Step 7

Season with salt and pepper to taste. Add cayenne pepper for a special kick. Simmer until the corn is soft; about 10 to 12 minutes.
Step 8

Stir in the crumbled bacon. Reserve some for garnish, if desired.
Step 9

Stir in parsley. Reserve some for garnish, if desired.
Step 10

Garnish with extra bacon and parsley.
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