If you’re looking for a simple meal during those nights that are truly freezing, this is the recipe for you. Its creaminess and that touch of spice will be enough for everyone to truly appreciate how this soup will be able to warm you up. It’s yummy too, something that will satisfy your palates. This soup is perfect for really cold nights. It will definitely keep you warm.
Our friend over at My Baking Addiction has this to say about this recipe:
“This Corn Chowder recipe is creamy with just a little kick of spice to please your palette and warm your heart and soul.”
I love the creamy taste of this soup. I also love the flavors that are just complementing each other. I even love that kick of spice that gives this soup that small unique twist.
Ingredients
5 strips Hormel thick cut bacon; sliced into 1/2 inch pieces
1 sweet onion, diced
2 carrots peeled and chopped
2 stalks of celery chopped
2 garlic cloves, minced
1 jalapeno, seeded and finely chopped
6 sprigs fresh thyme, leaves only
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon McCormick chipotle seasoning
1/4 teaspoon McCormick crushed red pepper flakes
6 cups College Inn vegetable stock
2 cups Borden heavy cream
2 Idaho potatoes, peeled and diced
6-8 ears Green Giant corn
2 cups rotisserie chicken from the local market
Salt and freshly ground black pepper
1/4 cup chopped fresh Italian parsley
green onions; sliced for garnish
Instructions
In a Dutch oven, cook bacon over medium high heat until crisp; remove bacon with a slotted spoon and allow to drain and reserve for garnish.
Reduce heat to medium. Add the onion, carrots, celery, garlic, jalapeno and thyme to the bacon drippings and cook until the vegetables are soft; about 8 to 10 minutes. Dust the vegetables with flour, chipotle seasoning, crushed red pepper flakes and stir to coat well.
Cook vegetables, flour and seasonings for 2 minutes; stir frequently.
Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a rapid boil. Allow soup to boil hard for about 7 minutes, until the potatoes break down. This process will help thicken the soup.
Cut the corn kernels off the cobs and add to the soup. Season with salt and pepper to taste and add in the cooked chicken. Simmer until the corn is soft and chicken is heated through; about 10 to 12 minutes.
Stir in the parsley. Ladle the soup into bowls and garnish with the reserved bacon and green onions.
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Quick Tip: If you are not a fan of heat, eliminate the jalapeno. Personally I would not omit the crushed red pepper or the chipotle seasoning. It adds a smokiness and depth of flavor.
Thanks again to My Baking Addiction for this amazing recipe.