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5 from 1 vote

Smokey & Spicy Corn and Potato Chowder

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 10 servings

Ingredients

  • 4-6 slices smoked bacon
  • 3-4 tablespoons olive oil
  • 6 medium potatoes peeled and cut in cubes
  • 6 cups fresh or canned corn kernels
  • 1 medium onion chopped
  • 5 celery ribs chopped
  • 1 red bell pepper seeded and chopped
  • 3-5 cloves fresh garlic crushed or minced
  • 4 cups chicken or vegetable stock
  • 1/2 cup beer or wine
  • 1/2 cup half and half
  • 2 tablespoons butter
  • 1/2 teaspoon thyme
  • 1 tablespoon Tony Chachere's Creole Seasoning OR 2 teaspoons smoked paprika, plus one teaspoon cayenne pepper
  • Kosher salt to taste the creole seasoning is salty, so taste before adding salt
  • black pepper to taste
  • *optional - smoked Gouda

Instructions

  • In 6-8 quart heavy pot, cook bacon on medium low in a little olive oil until fully cooked; remove bacon (but leave the fat).
  • In bacon fat, saute onion, celery and peppers until tender, about 8 minutes, adding more olive oil if needed. Add garlic and saute for another minute or so.
  • Add potatoes, thyme, seasoning and continue to saute for about five minutes, gently turning potatoes.
  • Add 2 cups of the corn, the beer (or wine); bring to a simmer. Add the chicken stock, return to simmer, cover, reduce heat to low, cover and simmer until potatoes are tender, about 25 minutes.
  • In food processor, add about 1/2 the soup from the pot, together with the other 2 cups of the corn. Process until thick consistency, about 30 - 45 seconds.
  • Return mixture to pot. If too thick, add up to 11/2 cups of water (or add more chicken broth). Taste, and add more seasoning as desired.
  • Return to simmer, add half and half, butter, chopped bacon, and simmer on low heat for 15 more minutes.
  • Serve hot in individual bowls.
  • Optional - garnish with cheese.