For throwback Thursday, my son got to choose, and he choose a family favorite: Spicy Corn Chowder. Other than getting the corn off 10 ears, the recipe isn't hard. I suppose a slacker solution would be frozen, but cutting corn off the cob isn't that hard, and we even did it the day before. We froze the cobs and are going to make corn broth with them later. This soup is really amazing. My family likes to add a few dashes of Tabasco Chipotle Hot sauce. It is smoky and with some heat that really makes the soup outstanding. We don't bother with the cheese because it really doesn't need it.
Spicy Corn Chowder
1/2 Lb thick-cut applewood-smoked bacon (6-slices), cut crosswise into 1/2-inch pieces
1 medium yellow onion cut into 1/2-inch dice
3 scallions thinly sliced
2 celery ribs cut into 1/2-inch dice
1 red bell pepper stemmed, seeded, and cut into 1/2-inch d
1 Tsp fresh thyme
5 Cup fresh corn kernels (from 10 medium cobs)
1/2 Tsp pure chipotle chile powder
2 Cup half-and-half
2 Cup lower-salt chicken broth
1 large russet potato peeled and coarsely grated
Grated white Cheddar for garnish (optional)
Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot
over medium-high heat until browned and crisp, about 5 minutes. With a
slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off
and discard all but 2 Tbs. of the bacon fat.
Return the Dutch oven to medium-high heat and add the onion, half of the
scallions, the celery, bell pepper, and thyme. Cook, stirring
occasionally, until the vegetables begin to soften, about 5 minutes. Add
the corn and cook until softened, about 2 minutes. Stir in the chipotle
powder and cook for 30 seconds.
Add the half-and-half and chicken broth and bring to a boil. Add the
grated potato, lower the heat to medium, and cook, covered, until the
potato is cooked through, about 10 minutes. Season to taste with salt
and transfer to 4 large soup bowls. Garnish with the reserved bacon and
scallions, and the cheese, if using, and serve.