Name: Bacon Jalapeño Corn Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: 6 ears of corn, shucked -; 5 c. low-sodium chicken broth -; 2 medium yellow onions, 1 quartered, 1 chopped -; 4 cloves garlic, 2 smashed, 2 minced -; 2 dried bay leaves -; 3 tbsp. butter -; 2 thick-cut slices bacon, cut into 1/2" strips -; 2 jalapeños, 1 minced, 1 thinly sliced -; 1 tsp. paprika -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. all-purpose flour -; 1 1/2 c. heavy cream -; Juice of 1 lime -; Sliced radish, for serving -; Cotija cheese, for serving -; Crema, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Bacon Jalapeño Corn Chowder

1. 6 ears of corn, shucked -

2. 5 c. low-sodium chicken broth -

3. 2 medium yellow onions, 1 quartered, 1 chopped -

4. 4 cloves garlic, 2 smashed, 2 minced -

5. 2 dried bay leaves -

6. 3 tbsp. butter -

7. 2 thick-cut slices bacon, cut into 1/2" strips -

8. 2 jalapeños, 1 minced, 1 thinly sliced -

9. 1 tsp. paprika -

10. Kosher salt -

11. Freshly ground black pepper -

12. 2 tbsp. all-purpose flour -

13. 1 1/2 c. heavy cream -

14. Juice of 1 lime -

15. Sliced radish, for serving -

16. Cotija cheese, for serving -

17. Crema, for serving -

How to cook deliciously - Bacon Jalapeño Corn Chowder

1. Stage

Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife, collecting the kernels in the bowl. Reserve cob and repeat with remaining corn.

2. Stage

In a large pot over high heat, combine cobs, chicken broth, quartered onion, smashed garlic, and bay leaves. Bring up to a boil, then reduce the heat to a simmer and cook until the broth has been infused with the corn flavor, 40 to 50 minutes. When ready, strain corn stock into a large bowl or measuring cup and discard solids.

3. Stage

While stock simmers, melt butter in another large pot over medium high heat. Add corn and cook until golden, about 10 minutes. Return cooked kernels to bowl and reserve for later. Wipe the pot clean and allow it to cool slightly.

4. Stage

Return pot to medium heat, add bacon, and cook until fat is fully rendered and bacon is crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate. Add onion and minced jalapeño to pot and cook until soft, about 10 minutes. Add garlic and paprika and cook until fragrant, 1 minute. Season with salt and pepper.

5. Stage

Add flour and cook, stirring constantly, until flour no longer smells raw, about 1 minute. Slowly pour in the corn stock, whisking constantly to make sure no clumps form. Bring to a boil and allow to thicken slightly, then stir in cream and ⅔ of the cooked corn.

6. Stage

Using an immersion blender, blend soup until desired consistency is reached. Add cooked bacon and remaining corn.

7. Stage

Cook for 5 minutes more, then add lime juice and season to taste with salt and pepper.

8. Stage

Serve with sliced jalapeño, radish, cotija, and crema.