Smoky Corn Chowder

19 ingredients
12 steps

Ingredients

  • 2 tablespoons EVOO
  • 4 ounces smoky lean center cut bacon, chopped
  • 4 cloves garlic, finely chopped
  • 2 medium onions, chopped
  • 1 chile pepper, such as Fresno chile, seeded and chopped
  • 6 large ears corn, kernels scraped from cob, cobs reserved
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1 tablespoon smoked sweet paprika, scant palmful
  • Salt and freshly ground black pepper
  • 2 fresh bay leaves
  • 1 pound (1 large) starchy potato, peeled and diced
  • 4 cups chicken stock
  • 2 tablespoons butter
  • 1 lime, juiced
  • Hot sauce
  • Reserved bacon bits
  • Scallions
  • Chopped fresh cilantro or parsley
  • Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack

Directions

  1. 1
    Heat the EVOO over medium-high heat in a soup pot.
  2. 2
    Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits.
  3. 3
    To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally.
  4. 4
    Add the corn and season with the thyme, paprika and salt and pepper, and stir.
  5. 5
    Add the cobs to the pot along with the bay leaves, potato and cover with the stock.
  6. 6
    Add a little water to the stock if it does not cover the corn.
  7. 7
    Cook the soup, partially covered, 20 to 30 minutes.
  8. 8
    Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed.
  9. 9
    Stir in the butter and lime juice and add hot sauce, to taste.
  10. 10
    Cool and store for a make-ahead meal.
  11. 11
    Reheat over a medium flame.
  12. 12
    Serve the corn chowder topped with bacon, scallions, herbs and cheese.

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