Corn Chowder - Recipe

Corn Chowder

(YouTube video in following post) 

Ingredients

1 lb bacon, cut up into small pieces

2 medium onions, diced (about 1 1/2 cups)

5 - 6 medium jalapeños, diced (about 1 cup)

6 large potatoes, cubed

5 cups corn (frozen or fresh)

1 cup Flour

8 cups Chicken broth

2 cups Heavy cream (or Half & Half)

1 Tbsp cilantro

1 tsp cayenne pepper, to taste

2 tsp salt, to taste

Shredded cheese, for garnish

Directions

• Cook bacon in soup pot.  Set aside some of cooked bacon for garnishing soup when serving.
• After bacon is done cooking, leave in pot, add onions and jalapenos.  Cook until translucent.
• Add 1 cup of flour.  Stir to combine.  Bring to a slight boil.
• Add chicken broth. (Start with 3-5 cups, add additional as you go along)
• Bring to a boil, add potatoes.
• Cook potatoes in soup pot for about 10 minutes, until you can stick a fork through the potatoes.
• Add corn. 
• Add cream.  Stir to combine.
• Add cilantro, cayenne and salt.
• Stir all ingredients together.  Bring to a boil, then reduce heat to medium to simmer for 20-30 minutes as soup thickens.
• Stir frequently to avoid sticking at the bottom of the pot.

Garnish with shredded cheese, reserved bacon pieces and cilantro.

NOTE:  If you want the soup to be thicker, add flour (about 1/4 at a time) to boiling soup.  Stir well to dissolve the flour.

If you want the soup to be thinner, use less than 1 cup of flour.

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