smokey corn chowder
FAMILY FAVORITE Any of these ingredients can be adjusted to your family's tastes. I usually double this recipe and freeze half of it for another day. Adding the cream to each bowl allows for easier freezing and you can adjust for a more/less creamy soup. The real secret ingredients in this soup are the red pepper and liquid smoke.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
Ingredients
- 1 package bacon, cooked
- 4 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 1/4 cup red pepper
- 1 liter chicken stock
- 1 large can cream-style corn
- 1 large can frozen corn
- 4 dashes dashes hot pepper sauce or crushed pepper flakes
- 1/4 teaspoon liquid smoke flavoring
- - salt & ground black pepper to taste
- - whipping cream - add to each bowl just before soup
How To Make smokey corn chowder
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Step 1Precook the bacon until crisp. Drain and chop.
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Step 2In a large pot mix potatoes, onion, bacon and chopped red pepper.
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Step 3Add the chicken stock, and stir in both cans of corn.
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Step 4Season with salt, pepper and liquid smoke. Bring to a boil, reduce heat to low, and cover pot.
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Step 5Simmer 20 minutes, stirring frequently, until potatoes are tender.
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Step 6Add whipping cream into each bowl just before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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