My own personal take on corn chowder. This is addictive stuff.
- l lb thick cut bacon
- 1 large white onion
- 2 cloves garlic
- 1 red pepper
- 1 jalapeno, (or 2 if you like heat)
- 1 large russett potato, diced into small cubes
- 1/2 russett potato, cut into chunks
- 2 1/2 16 oz bags frozen corn kernels
- 2 boxes low sodium chicken stock
- 1 pint heavy cream
- 2 tbl corn starch
- some salt and pepper, to taste
- Dice bacon, and heat up a dutch oven over med heat.
- Render the bacon down until it's starting to look "crispy."
- Scoop all bacon out, set aside, and remove a little of the fat, leaving a couple tablespoons worth in the pot.
- Chop onion into small pieces (slightly bigger than a large dice), and put into rendered bacon fat.
- Saute over med heat for 4-5 min, until they begin to soften.
- Add crushed garlic, saute for 1 more minute.
- Add jalapeno, pepper, diced potato, 2 bags of corn, stock.
- Scoop a couple ladles of stock into a blender. Add the remaining 1/2 bag corn and the half chunked potato to blender, then puree until smooth.
- Add puree pot, then bring to a boil.
- Mix corn starch with a couple tablespoons water until dissolved, then pour into boiling pot.
- Reduce temp to low/med-low, cover, and simmer for about 15-20 min (until cubed potatoes are cooked through).
- Once potatoes are cooked through, uncover, add cream, bacon you set aside at beginning, salt and pepper to taste, and you're good to go.
- Optionally, at end, you can also add some shredded cooked chicken. When I do this, I usually get a pre-cooked rotisserie chicken from the grocery store, shred it, then add it here and let the chowder continue over med heat until chicken is heated through.
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