This is a favorite at our house! It is the perfect comfort food on a cold day. The flavors in this are incredible! The bacon combined with the onions, red pepper, and corn are unbelievable. My husband (who normally doesn't think soup can be considered dinner) always asks for this one. It's really good!
Southwestern Corn Chowder from Ann E.
5 slices bacon, cut into tiny strips
1 large onion, diced
1 large red bell pepper, cored, seeded and cut into small strips
4 cups chicken stock or two 14 ½ oz. chicken broth plus 1/3 cup water
1 pound potatoes, peeled and cut into ½ inch cubes
3 cups fresh or thawed corn
¾ tsp. salt
1/8 tsp. pepper
¾ cup cream
1. In a large pot, cook the bacon over medium heat, stirring occasionally, until golden brown and crisp. Using a slotted spoon transfer the bacon to paper towels to drain. There should be about 1 tbsp. fat remaining in the pot, pour off any excess.
2. Add the onion, bell pepper to the pot and cook over medium heat, stirring frequently, until onion is translucent, 8 to 10 minutes. Add the stock and potatoes and bring to a boil over high heat. Reduce the heat and boil gently until the potatoes are almost tender 8 to 10 minutes. Add the corn and cook until the potatoes are tender but still hold their shape, about 5 minutes.
3. Reduce the heat to low. Transfer about ½ cup of the corn and potatoes, along with about ½ cup of the broth to blender and puree until smooth. Return the puree to the pot and stir until well blended. Season with salt and pepper; stir in the cream and reserved bacon. Heat the soup through. Serves 8. This soup has awesome flavor and is really good!
1 large onion, diced
1 large red bell pepper, cored, seeded and cut into small strips
4 cups chicken stock or two 14 ½ oz. chicken broth plus 1/3 cup water
1 pound potatoes, peeled and cut into ½ inch cubes
3 cups fresh or thawed corn
¾ tsp. salt
1/8 tsp. pepper
¾ cup cream
1. In a large pot, cook the bacon over medium heat, stirring occasionally, until golden brown and crisp. Using a slotted spoon transfer the bacon to paper towels to drain. There should be about 1 tbsp. fat remaining in the pot, pour off any excess.
2. Add the onion, bell pepper to the pot and cook over medium heat, stirring frequently, until onion is translucent, 8 to 10 minutes. Add the stock and potatoes and bring to a boil over high heat. Reduce the heat and boil gently until the potatoes are almost tender 8 to 10 minutes. Add the corn and cook until the potatoes are tender but still hold their shape, about 5 minutes.
3. Reduce the heat to low. Transfer about ½ cup of the corn and potatoes, along with about ½ cup of the broth to blender and puree until smooth. Return the puree to the pot and stir until well blended. Season with salt and pepper; stir in the cream and reserved bacon. Heat the soup through. Serves 8. This soup has awesome flavor and is really good!
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