Ingredients
Chowder
- 4 Strips Thick Cut Bacon Cut into 1/2 inch pieces
- 4 Cups Fresh corn Kernals 5 – 6 ears
- 1 Medium Sweet Onion Chopped in 1/2 inch dice
- 3 Green Onions Sliced
- 1 Red or other colored Bell Pepper Chopped in 1/2 inch dice
- 1/2 Cup Diced Celery
- 1 Large Jalapeno Pepper Finely chopped
- 1 Large Russet Potato Peeled and shredded
- 1 Tsp. Chili Powder I used Ancho, use what you love
- 1 Tblsp. Fresh Thyme
- 2 Cups Corn Broth From recipe above
- 2 Cups Fat Free Half and Half More or less to taste
- Kosher Salt and Pepper To taste
- 1/3 White Cheddar Cheese Shredded for garnish
Servings:
Instructions
Corn Broth
- Put the bare corn cobs and chopped onion in a soup pot. Add 5 cups water (or enough to cover) and a pinch of salt. Bring to boil. Reduce heat to simmer and cook covered for 1 hour. Turn off heat and allow to steep covered for another hour. Remove the cobs and onions and use in soup.
Chowder
- Heat a large soup pot over medium heat. Add the chopped bacon and cook until crisp. This should take about 5 minutes. Remove the bacon, let it drain on paper towels and reserve. Remove all but 1 tablespoon of the bacon drippings from the pot.
- Add the onions, celery, jalapeno, and peppers to the pot and cook about 5 minutes stirring occasionally, until they begin to soften. Add the corn kernels and cook another 2 – 3 minutes. Stir in the chili powder and cook 1 minute more.
- Add the half and half and corn broth to the pot. Bring to a boil. Lower to a simmer and add the shredded potatoes, green onions and thyme. cook 15 minutes until the potatoes are tender and everything is happy. Add salt and pepper to taste.
- Ladle the soup into bowls and garnish with the reserved bacon and grated cheddar.
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