While you could make this spicy take on corn chowder with frozen corn, it’s best with fresh.
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I made this today following the directions. Once completed, I thought it could use something else so I added about a half teaspoon garlic powder and salt. In fact, to bring out the flavors, I added salt a few times (not a lot, just multiple times). If I were to make this again, I would make a few changes. 1) I would chop bacon and cook it til the fat renders, remove it from the pan, saving it as a garnish at time of serving. I actually had real bacon bits/crumbles in my refrigerator so I added some to the soup when I served it. Delicious!! 2) I strongly suggest adding the potato and corn after the broth but before the milk, cooking the potato til done or nearly done. Then add the milk and heat through. I had a difficult time maintaining a simmer and not boiling the milk, yet having enough heat to actually cook the potato. I think it would also be good with the addition of cooked chicken or shrimp!
Great!! I doubled the recipe and added extra vegetables. Also added a little more flour & paste to thicken. Simmered/cooked more like 45-60 minutes. Everyone loved it!! Will definitely make again.
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