Saturday, February 9, 2013

Corn Chowder

I have a new favorite soup. Not only was it so fun to make ( I love to chop and stir beautiful colorful veggies), but this filled my loft with such wonderful smells! It sure built up the anticipation of digging in to this pot of deliciousness! 

The original recipe called for heavy cream and I found no need for it at all. Pureeing the corn allowed for a wonderful corn flavor and it acted as a thickening agent. 
My husband gave this soup an A+! I gave it an A+ as well and plan to make it weekly as a go to snack. Great way to fill your body with veggies!
The flavor is off the hook. It is so low calorie. You can omit the bacon bits for an even healthier treat. I had no need for bacon, but the man loves his meat!

Roasted Corn Chowder
adapted from Spoon Fork Bacon

3 cups fresh corn (frozen can be used), divided
5 cups chicken stock
4 slices bacon, diced
1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
2 garlic cloves, minced
2 poblano peppers, diced
1 red bell peppers, diced
1 rib of celery, diced
1 carrot, diced
1 large russet potato cubed
2 TBSP corn starch
3 tablespoons tequila
1 tablespoon Italian seasoning
optional garnishes:
Cotija cheese, crumbled
Cilantro, minced

Place 1 1/2 cups corn into a medium pot with the stock and simmer for 40 minutes. 
Puree with a hand immersion blender.Strain through a sieve. Place corn infused stock back into the pot and set aside, discard the rest of the puree.
In a large pan cook bacon until crisp. Remove from pan, drain and set onto paper towels to allow for it to continue to drain.
In the same pan you cooked the bacon, add olive oil on top of the greasy pan and sauté onions, garlic, roasted peppers, carrots, celery, and potatoes. Sauté for 5 to 7 minutes or until the vegetables begin to soften. 
Stir in remaining corn kernels and season with salt and pepper.
Sprinkle vegetables with corn starch and stir for about 3 minutes. Continue to stir while adding the tequila to avoid any lumps forming. Next add the stock until fully incorporated. Add Italian seasoning or any of your favorite minced herbs. 
Allow the mixture to come to a hard simmer, about 5 minutes, or until the mixture thickens.
Reduce the heat to medium-low andseason to taste with salt and pepper.
To serve, Top with a sprinkle of Cotija cheese, cilantro, and crisp bacon.
Dig in!


  1. Wow, this soup looks amazing! It really is hearty and full of beautiful colors. :)

  2. What a beautiful soup! I love corn chowder!


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