Smoky Corn Chowder with Peppers is a super delicious blend of sweet, savory and smoky flavors. With three different peppers in the mix, each one offers its own distinctive taste to this comforting bowl of deliciousness.Peppers, peppers, peppers!
Inspiration for Smoky Corn Chowder with Peppers
I’ve been greatly inspired by this hot-off-the-press cookbook — The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers, from Melissa’s Produce.
What’s in this Smoky Pepper Corn Chowder Recipe?
- fresh corn
- applewood smoked bacon
- yellow pepper
- ground chipotle pepper
- russet potato
- jalapeño pepper
- vegetable broth
Jalapeño Pepper – Yellow Pepper – Dried Chipotle Pepper
Tips for making Smoky Pepper Corn Chowder
- For the ground dried chipotle pepper, you can grind dried peppers in a spice grinder or on a Microplane zester. Or purchase it prepared here.
- You can use any type of milk you’d like to. The lower in fat, the thinner and lighter soup with be — though it will still be creamy and rich. Use heavy cream for an even richer, thicker soup.
- Of course feel free to adjust the amount of peppers you add, depending on the amount of heat you like. (Always taste a bit of the pepper before you add it!)
This Smoky Pepper Corn Chowder Recipe is my creation and is not in the book.
You can purchase the book here.
Smoky Pepper Corn Chowder is a super delicious blend of sweet, savory and smoky flavors. With three different peppers in the mix, each one offers its own distinctive taste to this comforting bowl of deliciousness.
Please note that the prep time does not include roasting and peeling the peppers, which will add about 20 minutes.
- 3/4 cup fresh corn kernels (from about 3 ears of corn)
- 4 strips applewood smoked bacon
- 1 cup yellow onion, roughly chopped
- 1/4 cup roasted and peeled yellow pepper (click here for How to Roast and Peel a Pepper)
- 1 tablespoon jalapeño pepper, washed and dried, seeded, roughly chopped
- 2 teaspoons dried and ground Chipotle pepper
- 3/4 pound Idaho Russet potato, peeled and diced
- 3/4 cup tomatoes, washed and dried, seeded, roughly chopped
- 2 cups vegetable broth
- 1 cup milk or cream (see tips above recipe)
- salt and granulated sugar to taste
- 1/2 large avocado, thinly sliced for garnish
On a clean, dry surface, use a Chef's knife to cut the corn kernels from the cobs. Then use the back of the knife, with a fair amount of pressure, scrape the cobs again to get all of the remaining bits of the kernels and their juices. Add the kernels and their juices to a bowl and set aside.
Place a double layer of paper towels on a plate and add the bacon to a large soup pot. Place the pot over medium-high heat and sauté the bacon until it's crisp, about 7 minutes. Transfer it to the paper towel-lined plate to drain. Crumble the bacon and set aside.
Add the onion to the pan with the bacon fat and cook over medium heat until golden brown, 7 minutes. Add the roasted yellow peppers, roasted jalapeño, ground Chipotle pepper, potatoes, tomatoes and corn kernels (along with their juices). Mix everything together and cook until the potatoes begin to brown, about 10 minutes.
Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 20 minutes.
Add the milk or cream and let it heat through.
Use an immersion blender to purée about half of the soup -- so it's both chunky and smooth.
Season to taste with salt and sugar.
Ladle the chowder into bowls and garnish with the bacon and avocado slices.
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