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Recipe

Spicy Corn Chowder

Scott Phillips

Servings: 4

Bacon makes this creamy dish—with just the right amount of heat—the ultimate summer comfort food. Don’t substitute frozen corn here; the flavor of this quick chowder depends on freshly cut kernels.

Ingredients

  • 1/2 lb. thick-cut applewood-smoked bacon (6 slices), cut crosswise into 1/2-inch pieces
  • 1 medium yellow onion, cut into 1/2-inch dice
  • 3 scallions, thinly sliced
  • 2 celery ribs, cut into 1/2-inch dice
  • 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch dice
  • 1 tsp. fresh thyme
  • 5 cups fresh corn kernels (from 10 medium cobs)
  • 1/2 tsp. pure chipotle chile powder
  • 2 cups half-and-half
  • 2 cups lower-salt chicken broth
  • 1 large russet potato, peeled and coarsely grated
  • Kosher salt
  • Grated white Cheddar, for garnish (optional)

Nutritional Information

      Calories (kcal) : 500
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 60
      Sodium (mg): 570
      Carbohydrates (g): 69
      Fiber (g): 8
      Protein (g): 19

Preparation

  • Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the bacon fat.
  • Return the Dutch oven to medium-high heat and add the onion, half of the scallions, the celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chipotle powder and cook for 30 seconds.
  • Add the half-and-half and chicken broth and bring to a boil. Add the grated potato, lower the heat to medium, and cook, covered, until the potato is cooked through, about 10 minutes. Season to taste with salt and transfer to 4 large soup bowls. Garnish with the reserved bacon and scallions, and the cheese, if using, and serve.

Reviews

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Reviews

  • Wiesbaden | 09/28/2016

    Great Chowder. Had Turkey broth in the freezer, used it instead of Chicken broth, Used Paprika, jalapeno and chili powder instead of Chipotle Powder. Will make again

  • DJ | 08/27/2016

    Excellent late summer soup. After making it twice with the 1/2 teaspoon chipotle powder, decided it just overpowered the other flavors. A rounded 1/4 teaspoon was more pleasing to us. one could always add more to individual taste.

  • Ashhouseknecht | 08/24/2013

    Love the consistency of this chowder. I added a jalapeo pepper and used paprika, cayenne, and chili powders instead of chipotle. Definitely spicy!

  • TraceyEHaun | 07/17/2012

    Quick and easy to make. Delish! Even better the day after.

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