Perfect Corn Chowder
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 10 servings 1x
- 1/2 lb bacon, cut up into small chunks
- 1/2 red pepper, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno (if you want it spicy, leave the ribs and seeds in – if you want it mild, take them out), minced
- 2 lbs yukon gold potatoes, diced into small chunks (no need to peel them)
- 3 cups 2% milk
- 3 cups chicken stock
- 3 cups frozen corn (you can use fresh if you prefer)
- 1/4 cup flour
- 1/4 cup butter
- 1/2 teaspoon paprika
- In a large pot, cook your bacon pieces over medium high heat until crispy
- Remove the bacon to several sheets of paper towels, and add in the red pepper, carrots, celery, onion, garlic, and jalapeno – season with salt and pepper
- Saute until the vegetables have softened
- Add the diced potatoes and stir – season again with salt and pepper
- Add the milk and chicken stock
- Bring to a boil – reduce to a simmer
- Simmer for 20 minutes or until the potatoes are tender when pierced with a knife (cooking times may vary depending on the size of your potatoes)
- In the last few minutes, add your corn
- Meanwhile, melt your butter in the microwave. When it is melted, whisk in the flour
- Bring your soup back to a simmer and whisk in the roux
- Simmer the soup for another 5 minutes until it has thickened
- Stir in 1/2 teaspoon of paprika and season to taste with salt and pepper
- Serve and top each bowl with the bacon crumbles