Corn chowder's one of our favorites around here. Actually chowder of any kind ranks right up there and while we've promoted several versions of this soup in the past, the one we enjoyed last night is rather unique.
Made with the usual crisped up bacon chunks, sauteed yellow onion, diced potatoes and corn, it becomes a real tummy warmer with the addition of powdered chipotle chili pepper as it imparts a smoky sweet spicy hot surprise to every spoonful. We're major fans of these dried smoked jalapeno peppers and if you like the flavor of chipotles in adobo sauce, you'll love this, if for no other reason than its convenience.
It really tips the sombrero at what could be an ordinary bowl of corn soup but we took it one step above with the addition of hot salsa as a garnish. It's a great way to celebrate the end of summer and beginning of fabulous fall. Naturally, we took it a step further with a garnish of hot salsa and some buttermilk biscuits on the side but crispy oven baked corn tortillas would have been the bomb. Darn - why didn't I think of that?
A few other corny delights from JBug's Kitchen...
Spicy Corn Chowder an original from JBug’s Kitchen Antics
1 tablespoon olive oil
5 slices bacon, diced
1 large yellow onion, chopped
2 medium Yukon gold potatoes, diced
1 – 12 ounce package frozen corn, thawed
1 teaspoon garlic powder
1 to 3 teaspoons dried chipotle pepper powder, depending on tastes
1 teaspoon salt
1 teaspoon coarse ground black pepper
6 cups chicken stock
2 tablespoons flour
1 cup whole milk
1/2 cup half and half
Salsa for garnish (optional)
Heat oil in a large heavy pot until shimmering. Add bacon and cook until bacon is crisp. Remove bacon from pot and set aside, leaving drippings in pot. Add onion and cook until softened. Add potatoes, corn, garlic powder, chipotle powder, salt and pepper and cook stirring constantly for 1 minute. Add stock to pot, bring to a boil then reduce heat and simmer, uncovered for 25 minutes. Whisk flour into milk and add to the chowder along with the half and half. Cook stirring until chowder bubbles and thickens. Serve garnished with bacon and salsa. Makes 6 servings.
A year ago - Venetian Shrimp and Scallops
Two year's ago - Hawaiian Pork Chops
Three year's ago - Brined Pork Loin with Port Sauce