There isn't a rule that says you can't kick something up a notch by adding green chile or jalapeno and corn chowder's no exception. It takes very nicely to a little spicy heat.
A repeat of the chowder we made way back in April 2009, instead of Anaheim peppers in last night's edition, I used a rather large and quite spicy jalapeno instead. Combined with celery, onion, yellow pepper instead of red, cubed potatoes and a package of frozen corn, we were well on our way to an exceptionally good chowder. A quart of good low sodium chicken stock, a couple of packages of Trader Joe's version of Swanson's Flavor boost, and a large can of evaporated skim milk completed the pot.
Garnished with the tail end of a block of Velveeta, this corny sweet spicy heated bacon flavored rich and creamy chowder made our tastebuds sing. Of course a little more hot sauce and the usual "pink mountain" Friday night libations didn't hurt either.
Corn Chowder (from JBug's Kitchen adapted from Sable & Rosenfeld, Elegant Entertaining)
1 - 16 ounce package frozen yellow or white corn
1/4 lb. bacon, chopped
2 Tablespoons sweet butter
2 stalks celery, finely chopped
1 onion, finely chopped
1 jalapeno pepper, seeded & finely chopped
1/2 red or yellow sweet bell pepper, finely chopped
2 large red potatoes, peeled and diced
4 cups chicken stock
1/3 cup flour
Salt & freshly ground pepper
2 envelopes liquid chicken flavored concentrate (like Swanson's Flavor Boost)
1 large can evaporated skim milk
Extra whole milk, water or stock if needed
4 ounces Velveeta, cut into cubes
Defrost corn and set aside. In large pan, cook bacon on medium low until fat renders and bacon is slightly crisp. Increase heat and add butter to pan. Add celery, onion, potato, jalapeno and bell peppers and sauté until vegetables are soft, stirring occasionally. Stir in corn kernels. Cook another 3 minutes. Add stock, bring to a boil, reduce heat and simmer for 20 to 25 minutes until corn and potatoes are tender. Season well with salt and pepper and add "flavor boost" concentrate. Combine flour with evaporated milk and whisk until smooth. Gradually pour into chowder, stirring until mixture thickens and bubbles. (Add more milk, stock or water if you prefer a thinner soup). Stir in half the Velveeta. Remove pot from heat, cover and let sit for a few minutes until cheese has melted. Garnish servings with remaining cheese and hot sauce if you dare. Serves 6 to 8.
A year ago - Pork Tenderloin with Red and Yellow Peppers
Two year's ago - Ham Tetrazzini
Three year's ago - Clam's Casino in a Casserole