Photo: Creamy Spicy Corn Chowder with Chicken Recipe
Ingredients
- 2 slices bacon, sliced in 1-inch strips
- 1 medium yellow onion, diced
- 1 jalapeno, seeded and diced
- 1 russet potato, diced
- 1 small red pepper, diced
- 3 cups frozen corn kernels, thawed
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 2 cups milk
- 3 cups chicken broth
- 2 cups shredded rotisserie cooked chicken
- Fresh cilantro leaves, for garnish
- 1 lime, cut into wedges
Directions
In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.
In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.
Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.
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By bahalau
on April 07, 2013
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I used this recipe as a great base for my chowder. I added three cloves of garlic, garlic powder, cayenne, and extra bacon. I ended up using only 1.5 cups of skim milk, and I made my own chicken by sautéing boneless skinless breasts with barbecue seasoning, then shredding them. I also used a hand blender, and blended after simmering the veggies in the chicken stock for about 15 minutes. The lime and cilantro were a good finish.
By cverner
Toronto, ON
on November 01, 2011
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Admittedly, this soup does require some tweaking. I amped up the bacon (2 strips double smoked bacon per serving, substituted the onion with 4 shallots, added a glove of garlic, included the jalapeno seeds (my pepper was really weak, a few hits of cayenne pepper, and I followed suggestion here and made a roux to thicken it up. I used a hand-held blender and just whipped the soup up right in the pot. I added some broth first, 3/4 of the veg, then more broth. The milk and chicken got thrown in at the end, along with the unblended veg. Had some Greek yogurt in the fridge so I added a dollop of that, then the crumbled bacon, then the cilantro. I thought the lime would be a waste of time too, but it really brightens up the dish with that extra kiss of acidity. DO NOT SKIP THIS STEP!
By LorryB
North Jersey
on October 14, 2011
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My husband and I liked this soup very much. With a side salad, it's a meal. However, I did change a couple things. I used double the bacon and didn't remove the drippings (flavor. Also, I added the broth to cooked veggies, so it would puree easier. Added more chicken then called for too. I didn't think the soup was spicey at all, so next time I'll leave some of the seeds and ribbing on the jalapeno, since that's where all the heat is.
Read all 39 reviews