Spicy Corn Chowder
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Bacon and jalapeños give this chowder a warming, spicy flavor that perfectly complements its creamy base. Start by frying the bacon, then use the rendered fat to cook the chowder. First, sauté the vegetables—onions, bell peppers, hot peppers, and garlic—then add the broth and potatoes. Lastly, add the cream and frozen corn. This chowder cooks quickly and is perfect for winter meals. Serve topped with crispy bacon bits.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 thick slices bacon, chopped
- 1 medium Vidalia onion, finely chopped
- 1 medium red bell pepper, chopped
- 1 small jalapeño, seeded, stemmed and chopped
- 3 cloves garlic, finely chopped
- 1/4 cup premium flour
- 4 cups chicken broth
- 2 large red potatoes, washed with a brush and cut into cubes
- 1 cup heavy cream
- 450 g frozen corn
- 1/4 tsp cayenne pepper
- 1 bay leaf
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Recipes with similar ingredients: red potatoes, corn, bacon, Vidalia onion, sweet pepper, jalapeno pepper, cream, ground cayenne pepper, bay leaf
Cooking the dish according to the recipe:
- In a small saucepan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to a paper towel and set aside. About 4 tablespoons of rendered fat should remain in the pan.
- Add the onion and red pepper to the pan. Cook until softened, about 4 minutes. Season with salt and pepper to taste. Add the jalapeño and garlic and cook until fragrant, about 1 minute. Stir in the flour. Cook until lightly browned, about 1 minute.
- Add the chicken broth and potatoes and simmer for 10 minutes; the potatoes will be tender. Add the cream, corn, cayenne pepper, and bay leaf. Simmer for another 15 minutes.
- Transfer to a serving bowl and sprinkle with crispy bacon.
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