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