Smoky Corn Chowder

Name: Smoky Corn Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Reserved bacon bits; 2 Tbsps butter; 946 milliliters chicken stock; 1 chile pepper, such as Fresno chile, seeded and chopped; 6 larges ears corn, kernels scraped from cob, cobs reserved; 2 fresh bay leaves; 4 servings Chopped fresh cilantro or parsley; 2 Tbsps fresh thyme leaves, finely chopped; 4 cloves garlic, finely chopped; 4 servings Hot sauce; 1 lime, juiced; 2 mediums onions, chopped; 4 servings Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack; 4 servings Salt and freshly ground black pepper; 4 servings Scallions; 454 grams (1 large) starchy potato, peeled and diced; 1 Tbsp smoked sweet paprika, scant palmful; 113 grams smoky lean center cut bacon, chopped

Need a gluten free main course? Smoky Corn Chowder could be a great recipe to try. One serving contains 541 calories, 21g of protein, and 25g of fat. This recipe serves 4. Head to the store and pick up chile pepper, hot sauce, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Watch how to make this recipe.

Heat the EVOO over medium-high heat in a soup pot.

Ingredients you will need

Extra Virgin Olive Oil

Soup

Equipment you will use

Pot

Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally.

Ingredients you will need

Bacon

Bacon Bits

Chili Pepper

Garlic

Onion

Equipment you will use

Slotted Spoon

Add the corn and season with the thyme, paprika and salt and pepper, and stir.

Ingredients you will need

Salt And Pepper

Paprika

Thyme

Corn

Add the cobs to the pot along with the bay leaves, potato and cover with the stock.

Ingredients you will need

Bay Leaves

Potato

Stock

Equipment you will use

Pot

Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes.

Ingredients you will need

Stock

Water

Corn

Soup

Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.

Ingredients you will need

Bay Leaves

Lime Juice