KICKIN KORN CHOWDER

Kickin Korn Chowder image

Corn Chowder kicked up a few notches. I love Corn Chowder and have ordered it from many restaurants just to find the perfect balance of flavors. I decided I knew what I liked and came up with my own..

Provided by Tracy Daddio

Time 1h50m

Number Of Ingredients 18

Ingredients

4 slice bacon
4 small yukon gold potatoes
2 small stalks of celery sliced
3 ears of sweet corn, sliced fresh off the cob, with the milk
1 shallot, sliced
2 Tbsp red bell pepper, diced
1 carrot, small cubes
1 tsp rosemary sprigs, chopped fine
1/2 tsp thyme, leaves, chopped fine
1 tsp kosher salt
1/2 tsp course ground pepper
1 box 32 ounce boxed chicken stock
2 Tbsp chicken base
1 small can of diced green chiles
2 Tbsp butter, at room temperature
2 Tbsp flour
1/2 c heavy cream
2 Tbsp sour cream or cream cheese

Steps:

1. Slice bacon into small pieces.
2. Using a dutch oven or large soup pot, cook bacon on medium heat until rendered down and crispy. Using a slotted spoon, remove bacon onto a paper towel, you can discard, use for another recipe or crumble on top of the chowder if you desire. Do not drain the bacon fat, you will be using to cook vegetables
3. While the bacon is rendering, chop potatoes and carrots into small cubes, slice celery, and mince shallots and bell peppers
4. Add the potatoes, bell pepper, celery, carrots and shallots to the bacon fat and cook on medium to medium high heat until the vegetables are soft, but not cooked through, approximately 10 - 12 minutes.
5. Add the corn and cook for another 15 minutes on medium heat to soften the kernels slightly.
6. Add 3/4 of the box of Chicken Stock and the Chicken Base, bring to a boil then turn on low simmer for 1 hour stirring occasionally adding more stock if needed as the liquid is absorbed.
7. Take 1/2 of the mixture and put in blender or food processor just to cream some of the corn mixture for a smoother texture or if you have an immersion blender you can just put it into the chowder while on the stove.
8. Mix the butter and flour until smooth and add to the chowder. Add the cream and sour cream or cream cheese, let cook for 5 - 7 minutes just to thicken up, then add the green chilies, let cook for 5 to 10 minutes. You can add the whole can of chilis or to your taste. Serve with a dollop of sour cream if you desire or you can freeze for later. Makes 6 servings