Smokey Corn Chowder
From keni 13 years ago
- 2 hours to make
- Serves 6-8
This thick, hearty chowder is loaded with corn and gets it's smokiness from bacon, chipotles and smoked paprika. Some heat and cream balance each other and the whole thing is topped with savory cornbread croutons! Read more This can also be made vegetarian, and I am including those subs. :) See less
Ingredients
- 6 cups corn kernels(right from the cob or frozen) shopping list
- 2 bell peppers, diced shopping list
- 1 large onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1/2 stick butter shopping list
- 1/2lb smoked bacon*, diced and cooked(reserve grease) shopping list
- 3 large russet potatoes, diced(I don't bother peeling) shopping list
- 2-4 chipotle peppers, diced shopping list
- 1T adobo sauce shopping list
- 1T smoked paprika(can sub sweet or hot paprika, if desired) shopping list
- 2t cumin shopping list
- 6 cups chicken stock* shopping list
- juice from 1 lime shopping list
- 3T fresh cilantro, chopped shopping list
- 1-1 1/2 cup half and half shopping list
- kosher or sea salt and fresh ground black pepper shopping list
For cornbread Croutons
- 9X13 pan recipe of your favorite cornbread, but if yours is a very crumbly recipe(like we usually use) pick one with slightly more flour and liquid or add a bit more to yours. If it's TOO crumbly, it won't cut into bite sized squares! :) shopping list
- 1 stick butter shopping list
- 2t garlic powder shopping list
- 1/4-1t ground chili powder(like chipotle, or pasilla, but can sub cayenne, if desired) shopping list
- Coarsely ground sea salt and fresh ground black pepper shopping list
How to make it
- In large stock pot, melt butter with reserved bacon grease and saute onion, bell pepper, potato and garlic for about 10 minutes until just starting to change color.
- Add corn, stock, chipotles, adobo, bacon, cumin and paprika See Photo
- Simmer over medium/low heat for about an hour, stirring occasionally, until potatoes are fork tender. See Photo
- Add lime juice and stir well.
- Remove part of the soup by the ladle full and process in blender until desired consistency. You can do as much or as little of the soup as you'd like. I did about half of it. I don't suggest bothering to burn yourself on the broth, though..I tried it, and it really was a waste of time. It added nothing to the finished dish. ;)
- Return processed portion back to pot and stir well.
- Add half and half, cilantro and salt and pepper, as needed, and just heat through.
For Cornbread Croutons
- Cut cooled cornbread into 1 inch pieces. You might loose a few to the above mentioned crumblies, but just get as many pieces as you can. :)
- Set aside in large glass bowl. See Photo
- Melt butter in glass bowl in microwave.
- Add spices and stir well.
- Pour over bread cubes and CAREFULLY toss to coat. See Photo
- Bake on cookie sheet or baking stone at 400 for about 10-12 minutes until golden brown but still retaining some give. See Photo
- Serve chowder topped with croutons and shredded cheese, if desired.
- *to make this chowder vegetarian, sub veggie stock and omit the bacon and just add a dash of hickory liquid smoke.
The Rating
Reviewed by 1 people-
Nice thick chowder with a touch of heat on the back of the throat. Only used 2 chipolte peppers. Didn't do croutons. Already had cornbread made up.
IMI review: more
pointsevenout
in Athens loved it
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