Creamy Jalapeno Bacon Corn Chowder
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 5 ears fresh corn (can substitute 2-3 cups frozen corn if needed, but fresh is best!)
  • 4 cups chicken or vegetable broth
  • 1½ cups milk
  • 1 cup heavy cream
  • 2 tbsp. butter
  • ½ yellow onion, finely chopped
  • 1 large carrot, peeled and chopped
  • 2 large stalks celery, chopped
  • 2 jalapenos, chopped (seeds and ribs removed but add the seeds for extra spice if you want!)
  • 4 cloves garlic, minced
  • 10 slices bacon, cooked and crumbled
  • 2 large Yukon gold potatoes, peeled and diced
  • 1 tsp. salt + more to taste
  • ½ tsp. freshly ground black pepper
  • 8 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • Optional toppings: green onion, sour cream, shredded cheese, extra bacon, sliced jalapeno, tortilla chips, corn chips, avocado
Instructions
  1. Remove the fresh corn kernels from the cobs and set the kernels in a bowl.
  2. For the corn stock: place the corn cobs in a large pot with your chicken or vegetable broth, milk, and heavy cream. Bring to a boil and then reduce to a simmer for 20 minutes. Drain and save the stock in a bowl and discard the cobs.
  3. In the same (now empty) pot, melt butter. Add the onion, carrot, celery, and jalapenos and cook for a few minutes before adding garlic and cooking a few minutes more.
  4. Return the stock to the pot along with cooked and crumbled bacon, potatoes, salt, and pepper. Simmer until the potatoes are tender.
  5. Add the cream cheese and cheddar cheese and stir to melt. Taste and add more salt and pepper if needed.
  6. Serve with your favorite toppings! Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/creamy-jalapeno-bacon-corn-chowder/