I think I spoke too soon about the cooler weather last week because it has been WARM. Which, I have mixed feelings about. On one hand - I love the sun mixed with the fall breeze. Not to mention, this is PERFECT golfing weather. But on the other hand, I am being teased with sweater weather. When I get home from work, most days there’s nothing I’d rather do than curl up on the couch with a cozy blanket. I guess I’ll take any warmth I can get because there are some CA-RAZY things on the horizon.
SNOW. Yes, I said it….. SNOW is in the forecast for next Sunday. So, dust off your best dutch oven because we have some soups to make!
The majority of my favorite soups are creamy. With that said, creamy soups aren’t always the “healthiest” option. Chowders give you the illusion of a cream-based soup without being forced to add rich, full-fat cream. This Smoky Corn Chowder recipe below is thickened with it’s ingredients and topped off with the perfect amount of crisp bacon to give a contrasting texture. It is definitely one of my new favorites!
Have a great week ahead, everyone!
Smoky Corn Chowder
4 slices thick cut bacon
1 small onion, chopped
1 red pepper, diced
4 medium red potatoes, diced small with skins
1 can green chilies, 4 ounce
½ jalapeno, seeded and chopped
3 cups chicken stock
3 cups frozen sweet corn
1 cup milk
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Green onion for garnish
1. Place bacon in a large pot over medium heat and cook until crisp. Remove and crumble – set aside. Reserve drippings.
2. Sweat onions and red peppers in pot with bacon drippings for about 10-15 minutes or until onions become translucent. Add in potatoes, green chilies and jalapeno - saute for 2-3 more minutes.
3. Pour in stock and spices and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, stirring frequently. Add in corn and simmer for additional 5 minutes.
4. In a blender, puree ½ of the soup until the soup reaches a smooth consistency. Pour back with original soup with milk and stir. Turn off heat.
5. Garnish with bacon, sliced green onion and a dash of smoked paprika.