A rich and creamy corn chowder with crispy bacon and fresh jalapeños that brings perfect heat and smokiness to this ultimate comfort soup.
Recipe Details
Ingredients
- 225g thick-cut bacon, chopped
- 1 large yellow onion, diced
- 3 stalks celery stalks, diced
- 1 large red bell pepper, diced
- 2 medium jalapeño peppers, seeded and minced
- 4 cloves garlic cloves, minced
- 45g all-purpose flour
- 960ml low-sodium chicken broth
- 450g Yukon Gold potatoes, peeled and diced
- 500g fresh or frozen corn kernels
- 240ml heavy cream
- 240ml whole milk
- 5g smoked paprika
- 2g cayenne pepper
- 3g dried thyme
- 2 leaves bay leaves
- to taste sea salt
- to taste freshly ground black pepper
- 4 stalks green onions, sliced
- 100g sharp cheddar cheese, grated
- to taste your favorite hot sauce
Instructions
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Cook 225g thick-cut bacon in a large heavy-bottomed pot or Dutch oven over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pot.
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Add 1 large yellow onion, 3 stalks celery stalks, and 1 large red bell pepper to the bacon fat. Cook for 5-6 minutes until vegetables are softened.
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Add 2 medium jalapeño peppers and 4 cloves garlic cloves, cooking for another 2 minutes until fragrant.
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Sprinkle 45g all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
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Gradually whisk in 960ml low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Add 450g Yukon Gold potatoes, 5g smoked paprika, 2g cayenne pepper, 3g dried thyme, and 2 leaves bay leaves.
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Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
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Add 500g fresh or frozen corn kernels and cook for 5 minutes. Remove bay leaves.
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Using an immersion blender, pulse the soup a few times to partially blend, leaving plenty of texture. Alternatively, transfer 2 cups of soup to a blender, blend until smooth, and stir back into the pot.
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Stir in 240ml heavy cream and 240ml whole milk. Heat through without boiling, about 3-4 minutes.
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Season generously with to taste sea salt and to taste freshly ground black pepper. Stir in half of the reserved bacon.
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Serve hot, topped with remaining bacon, 4 stalks green onions, 100g sharp cheddar cheese, and to taste your favorite hot sauce to taste.
Tips
Corn Secrets: For the best flavor, use fresh corn when in season. Cut kernels off 4-5 ears of corn. If using frozen, don't thaw first - add directly to the pot.
Heat Level: Control the spice by adjusting the number of jalapeños and amount of cayenne. Leave some jalapeño seeds in for extra heat, or add a diced serrano pepper for serious fire.
Texture Perfect: Partially blending the soup creates the ideal creamy-chunky texture. Don't over-blend - you want distinct pieces of corn and potato.
Make-Ahead Magic: This chowder tastes even better the next day! Store in the refrigerator for up to 4 days. Thin with a little milk or broth when reheating as it will thicken.
Bacon Boost: Save some bacon fat and drizzle over individual bowls for extra smokiness. Cook the bacon until very crispy for the best texture contrast.
Dairy-Free Option: Substitute coconut milk for the heavy cream and use vegetable broth instead of chicken broth for a lighter version that's still incredibly satisfying.