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chef bec's kickin' corn chowder

(17 ratings)
ChefBec avatar
Blue Ribbon Recipe by
Becca www.itsyummi.com
@ChefBec
Appleton, WI

Growing up in the "frozen tundra" of Wisconsin taught me early on to become a lover of foods that warm the body. Creamy chowders like the one I've created not only warm my body...they warm my soul, too.

Blue Ribbon Recipe

The cayenne in this corn chowder does, indeed, add a real kick! A great twist on the classic corn chowder recipe. It's thick and creamy, with pops of sweetness from the fresh corn, smoky flavor from the bacon, and unexpected heat from cayenne pepper. The spice level can be adjusted. Chunks of potatoes make the chowder hearty.

— The Test Kitchen @kitchencrew
(17 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For chef bec's kickin' corn chowder

  • 4 slice
    thick-cut bacon, cut into pieces
  • 2 Tbsp
    butter, unsalted
  • 1 md
    red onion, diced
  • 2 clove
    garlic, minced
  • 6 sprig
    fresh thyme, leaves only
  • 1/4 c
    all-purpose flour
  • 6 c
    vegetable or chicken stock
  • 2 c
    heavy cream
  • 2 md
    Russet potatoes, peeled and diced
  • 3 1/2 c
    corn kernels, fresh (if using frozen, defrost well)
  • Kosher salt, to taste
  • black pepper, to taste
  • 2 tsp
    cayenne pepper
  • 1/4 c
    parsley, chopped

How To Make chef bec's kickin' corn chowder

Test Kitchen Tips
We used six ears of corn for the recipe.
  • Brown bacon.
    1
    In a soup pot, cook bacon on medium-low heat until it's rendered down (crispy). Set on a paper towel to drain.
  • Saute thyme, onions, and garlic in bacon grease and butter.
    2
    Reserve 2 tsp of the bacon grease and use it along with the butter to saute the thyme, onions, and garlic over medium heat. Cook until the vegetables are good and soft; 4 to 5 minutes.
  • Add flour to the pot.
    3
    Dust the vegetables with flour and stir to coat everything well.
  • Pour in the stock and incorporate the flour.
    4
    Pour in the stock incorporating the flour mixture. Bring to a boil.
  • Add cream and potatoes.
    5
    Add the cream and the potatoes. Then bring ingredients to a boil and boil hard for about 7 minutes until the potatoes break down. This will help to thicken the soup and give it a good texture.
  • Add corn kernels to the pot.
    6
    Cut the corn kernels off the cob (or use frozen corn that's been well-thawed and drained). Add to the soup.
  • Season with salt, pepper, and cayenne pepper.
    7
    Season with salt and pepper to taste. Add cayenne pepper for a special kick. Simmer until the corn is soft; about 10 to 12 minutes.
  • Stir in bacon.
    8
    Stir in the crumbled bacon. Reserve some for garnish, if desired.
  • Stir in parsley.
    9
    Stir in parsley. Reserve some for garnish, if desired.
  • Garnish Kickin' Corn Chowder with bacon.
    10
    Garnish with extra bacon and parsley.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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