It’s the time of the year when our winter frozen minds start daydreaming about palm trees, blue water, warm breezes and margaritas. The best way to get through the long cold winter months is to make delicious food that warms you from head to toe --and this Spicy Corn Chowder gets the job done. If you don't like spicy food, you can replace the jalapeno with green bell pepper and leave out the crushed red pepper flakes and sriracha. It will be just as tasty without the extra kick. If you want to make the vegetarian, replace the chicken with cannelloni beans.
- 5 Strips bacon; sliced into 1/2 inch pieces
- 1 Sweet onion, diced
- 2 Carrots peeled and chopped
- 2 Stalks of celery, chopped
- 2 Garlic cloves, minced
- 1 Jalapeno, finely chopped and seeded
- 6 Sprigs fresh thyme, leaves only
- 1/4 cup unbleached all-purpose flour
- 1/2 Chipotle seasoning
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon sriracha chili sauce
- 6 cup vegetable stock
- 2 cup heavy cream
- 2 Idaho potatoes, peeled and diced
- 5 15 oz can/jar corn,drained
- 2 cup cooked and shredded chicken
- Salt and pepper to taste
- In a Dutch oven or other large heavy-bottomed pot, cook bacon over medium high heat until crisp, remove bacon and allow to drain on a paper towel, reserve for garnish.
- Reduce heat to medium. Add the carrots, celery, onion, jalapeneo and thyme to the bacon drippings and cook until veggies have softened; about 8-10 minutes. Dust the veggies with the flour, chipotle seasoning and crushed red pepper flakes. Stir to coat well. Let cook for 2 minutes stirring frequently.
- Pour in the vegetable stock and to a boil. Add the cream and potatoes, bring to rapid boil and allow the soup to boil hard for about 7 minutes, until the potatoes break down.
- Add the corn, season with salt and pepper and add the chicken and sriracha. Simmer until the corn is softened and the chicken is heated through, about 10-12 minutes.