Smoky Corn Chowder
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
4 cloves
Garlic (finely chopped)2 medium
Onion (chopped)1
Salt4 cups
Chicken Stock2 tbsps
ButterDirections:
1
Watch how to make this recipe
2
Heat the EVOO over medium-high heat in a soup pot
3
Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits
4
To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally
5
Add the corn and season with the thyme, paprika and salt and pepper, and stir
6
Add the cobs to the pot along with the bay leaves, potato and cover with the stock
7
Add a little water to the stock if it does not cover the corn
8
Cook the soup, partially covered, 20 to 30 minutes
9
Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed
10
Stir in the butter and lime juice and add hot sauce, to taste
11
Cool and store for a make-ahead meal
12
Reheat over a medium flame
13
Serve the corn chowder topped with bacon, scallions, herbs and cheese