It’s that time of year to start experimenting with new soup recipes, and I thought I would try to merry corn and potato chowder because I couldn’t decide which one I wanted to make. And of course if you follow my food blog, you will see I like to spice things up a bit on occasion!
If you are not into spicy food, I would recommend only using 1 red fresno pepper, or none at all. This soup will still have tons of flavor without the peppers.
|Prep Time||20 minutes|
|Cook Time||30-40 minutes|
- 6-8 slices bacon, cooked I make my bacon on the crispy side so that it's easier to crumble in soup
- 1 large onion, chopped
- 3 to 4 cups white sweet corn
- 2 to 3 cups baby potatoes, diced Leave skin on potatoes
- 3 to 4 cups low sodium chicken or vegetable stock
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1/2 to 3/4 cup heavy cream
- 2 cups shredded pepper jack cheese
- 2 to 3 red fresno peppers, sliced
- freshly ground pepper to taste
- kosher salt or sea salt to taste
- chives, chopped for garnish
- If you want to speed up the process for the soup, cook the diced potatoes in the microwave for about 5 to 8 minutes, or put in the oven for about 20-30 minutes at 400 degrees.
- Cook the bacon in the over or in skillet and place on paper towels to get all the grease out and set aside.
- In a large pot, cook the chopped onions with a bit of olive oil on medium heat and cook until onions are translucent.
- Add the chicken or vegetable broth and chopped potatoes; bring to a boil and let simmer for about 10 minutes. If you did not pre-cook the potatoes, you will want the potatoes to simmer another 10 minutes or so.
- In a cup whisk the milk and flour together and pour into the potato mixture.
- Add the corn, red fresno peppers, pepper jack cheese, heavy cream, bacon, salt and pepper and stir. Then let simmer for another 10 to 20 minutes before serving. You can add some of the chives into the soup while simmering and use the rest as garnish.
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