Spicy Corn Chowder
Recipe type: Entree
Serves: 4 servings
- ½ lb. thick-cut applewood-smoked bacon (6 slices), cut crosswise into ½-inch pieces
- 1 medium yellow onion, cut into ½-inch dice
- 3 scallions, thinly sliced
- 2 celery ribs, cut into ½-inch dice
- 1 red bell pepper, stemmed, seeded, and cut into ½-inch dice
- 1 tsp. fresh thyme
- 5 cups fresh corn kernels (from 10 medium cobs)
- ½ tsp. pure chipotle chile powder
- 2 cups half-and-half
- 2 cups lower-salt chicken broth
- 1 large russet potato, peeled and coarsely grated
- Kosher salt
- Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the bacon fat.
- Return the Dutch oven to medium-high heat and add the onion, half of the scallions, the celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the corn and cook until softened, about 2 minutes. Stir in the chipotle powder and cook for 30 seconds.
- Add the half-and-half and chicken broth and bring to a boil. Add the grated potato, lower the heat to medium, and cook, covered, until the potato is cooked through, about 10 minutes. Season to taste with salt and transfer to 4 large soup bowls. Garnish with the reserved bacon and scallions and serve.