Jalapeno Popper Corn Chowder
Enjoy a cozy bowl of comfort with a little kick. Try my Jalapeno Popper Corn Chowder recipe for a creamy and hearty soup!
Ingredients
- 8 slices thick-cut bacon, (diced)
- 3 medium jalapenos, (seeded, diced)
- 1 small yellow onion, (diced (about ½ cup))
- 1 tablespoon garlic, (minced)
- ¼ cup (31 g) all-purpose flour
- 2 cups (480 g) chicken broth
- 1 cup (244 g) whole milk, (room temperature)
- 1 pound Yukon gold potatoes, (peeled, diced)
- 2 cans (14.75 ounces each) creamed corn
- 1 can (15.25 ounces) sweet corn, (drained)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon crushed red pepper
- 4 ounces (½ package) cream cheese
- 1 ½ cups (169.5 g) mild cheddar cheese, (shredded)
- chives, (diced for garnish)
- kosher salt, (to taste)
Directions
- 1
In a large pot or Dutch oven over medium heat, cook the diced bacon for 8-10 minutes, or until crispy. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Reserve about 1 tablespoon of bacon grease in the pot, discarding the rest.
- 2
Add the jalapenos and onions. Cook for 3-5 minutes, or until softened. Add garlic. Cook for 1 minute.
- 3
Stir in flour and continue cooking, stirring constantly for 1 minute. Slowly drizzle in chicken broth and milk. Stir until no flour lumps remain.
- 4
Add potatoes. Cover and reduce heat to medium-low. Simmer for 20-22 minutes, or until potatoes are fork-tender.
- 5
Add creamed corn, sweet corn, salt, pepper, and crushed red pepper flakes. Stir to combine.
- 6
Carefully transfer ½ of the soup and cream cheese to a blender and blend until smooth. (Be careful, the liquid will be hot.) Or, use an immersion blender.
- 7
Return the blended soup to the pot. Add the cheddar cheese and half of the cooked bacon. Stir to combine and cook for 3-5 more minutes or until the cheese is melted.
- 8
Serve hot, garnished with chives and the remaining bacon.