Butt Kickin' Corn Chowder
From capnron 10 years ago
- 30 minutes to make
- Serves 4-6
You can use this soup recipe as a base and add seafood like shrimp or lobster to it. Or, just use blackened shrimp as a garnish along with the bacon. After the soup is hot, but before you thicken it up, you could stir in 1 1/2 pounds of a good sharp cheddar cheese to turn this into a cheese soup. Read more Let your imagination fly with this super hearty meal You could even make it vegetarian, by omitting the bacon, and replacing the chicken broth with vegetable broth. This will serve 4 - 6 as a main course, or 12 as an appetizer. See less
Ingredients
- •3 Strips Thick-sliced bacon, In 1/2" cubes shopping list
- •2 Pieces Thick-sliced bacon, minced, for garnish shopping list
- •1 Large onion, minced shopping list
- •2 Large jalapeno chile peppers, minced shopping list
- •2 Stalks celery, minced shopping list
- •1/2 Medium red bell pepper, minced, optional, for color shopping list
- •2 cloves garlic, Grated shopping list
- •1 Tablespoon Butt Kickin' Blacken, Original Recipe shopping list
- •14 Ounces chicken broth, 1 can shopping list
- •3 Medium potatoes, peeled and diced into 1/2" cubes shopping list
- •1/2 Bunch Chopped parsley shopping list
- •2 Cans whole kernel corn, or Frozen, 14 ounce cans shopping list
- •2 Cans creamed corn, 14 ounce cans shopping list
- •2 Cups milk shopping list
- •5 Medium potatoes, peeled and diced into 1/2" cubes shopping list
- •2 Tablespoons cornstarch, ass needed to thicken shopping list
- •Salt and white pepper, To Taste shopping list
- •1/2 Cup Chopped chives, For Garnish shopping list
- •1/4 Cup Chopped parsley, for garnish shopping list
How to make it
- 1. Begin by slicing the bacon in half, then into 1/2" pieces. AT the same time, you can cut the bacon for the garnish by cutting the bacon into 3rds, then cutting into 1/4" pieces, then set these aside for later.
- Take the 1/2" pieces and place them in the pot you'll be cooking the soup in over medium heat. You'll want to render out most of the fat. Remove them and set aside.
- 2. Add the onion, jalapeno peppers, celery, and red bell pepper to the bacon fat you left in the pan, and cook about 1/2 way to soft, and add the chopped garlic.
- When all of the vegetables are soft, you can stir in the Butt Kickin' Blacken.
- 3. Add the chicken broth, stir well, then add the potatoes. Bring it to a boil to cook the potatoes. When the potatoes are soft, use a potato masher to mash them up. Add both corns, the milk, more potatoes, and the parsley. Bring to a boil, then turn down to simmer until the potatoes are soft.
- 4. While the soup is simmering, you can fry the bacon you chopped up for garnish..Drain the bits, then set aside. You can also cut up the parsley and chives at this time.
- 5. When the potatoes are done, you first should taste for salt and pepper, then thicken it up. To thicken, mix up a slurry of 1/4 cup corn starch and about 1 cup water. Stir it into the boiling soup. Corn starch will only thicken after it's been boiled, so bring it back to a boil before you add any more. If you've gotten it too thick, you can always thin it down again with either chicken broth, milk, or water.
- Note: Butt Kickin' Spice Blends contain neither salt nor sugar. you'll have to make an allowance for the extra salt if you choose to use a different brand of Cajun Seasoning
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- clbacon Birmingham, AL
- ducky20536 Nowhere, Us
- capnron Charleston, SC
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