Quick, easy, and with a smoky, sweet flavor……if this sounds good to you Spicy Sweet Corn Chowder is for you!
Sometimes the best laid plans don’t come to be. My nephew and his girlfriend were going to come for dinner Friday night. Steaks, potatoes, and sweet corn. Well it didn’t work out as we planned 🙁
Tim and I still had the steaks, but we added a salad and called it dinner. I had sweet corn and no plans for it……or did I????
Using up sweet corn for four, Tim and I would be eating sweet corn all next week. Last year I made a Corn Chowder and posted it here at What the Forks for Dinner? Spicy Sweet Corn Chowder is a ramped up version of my original recipe.
Tim likes things spicy. Whenever I make anything he asks if I added spice??? So…..I added spice to this recipe. Chipotle Peppers in Adobo Sauce were perfect to spice things up.
Chipotles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce made from tomatoes, vinegar, garlic and other spices. Use just the chipotles for intense smoky chile heat or just the sauce if you want a sour-sweet flavor and a slightly less fiery smoky heat.
Find Chipotle Peppers in Adobo Sauce in the Mexican food section of the grocery store. Chipotles are soft and ready to go straight from the can. They are quite spicy, but scraping out the seeds will leave you with less heat. Size of chipotles varies, so if a recipe calls for two chipotles and you choose the biggest one, you might want to use just one.
I used just one and seeded it for this recipe. It gave the perfect smoky spice, perfect for my hubby!
As I have mentioned before I LOVE sweet corn. It’s a bit early in the year, but the corn I bought was really good. Making this again will be a sure thing when sweet corn from my favorite local market begins to harvest. Selmi’s Green house and Farm Market in Rock Falls, Illinois is the place to get sweet corn, if you are ever in the area stop buy in late July when the corn is at it’s peak.
Bacon is diced and fried not only for flavor, but also as garnish. Onions, red peppers, and potatoes complete the chowder. Blending half of the corn with stock for this recipe gives a creamy texture with out all the cream.
Just a dollop…OK 1/4 cup sour cream finishes the chowder and adds to the creaminess without all the calories of heavy cream.
Garnish with the reserved bacon, sliced green onions, and cotija cheese. Cotija cheese is on of my fav’s……tangy, salty, and delicious.
Easy and quick …..25 minutes and you have a sweet, smoky, spicy chowder that is sure to please. Spicy Sweet Corn Chowder is great for a quick lunch or dinner.
- 4 ears fresh sweet corn cut from cobs
- 2 cups chicken stock, divided
- 1 chipotle pepper in adobo, seeds removed, minced
- 2 slices applewood smoked bacon, diced
- 1 tablespoons butter
- 1 red bell pepper, chopped
- 1 large gold potato, cut into ½-inch cubes
- 1 small sweet onion, chopped
- ¼ cup sour cream
- Chopped green onions
- Crumbled Cotija cheese
- Blend 2 cups corn and 1 cup stock in blender/food processor until almost smooth. In large saucepan over medium-high heat cook diced bacon until crisp. Remove bacon to drain on paper toweling and set aside.To any fat rendered from bacon add butter and the next 3 ingredients; sauté 5 minutes. Add remaining 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Stir in sour cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions, cheese and reserved bacon.