Corn chowder

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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