Cowboy Corn Chowder
Warm up with Cowboy Corn Chowder, a rich and hearty meal loaded with smoky bacon, savory sausage, and sweet corn.
Servings: 8 people
Calories: 403kcal
Ingredients
- 8 slices thick-cut bacon, diced
- 1 ring (14 ounces) smoked sausage, sliced into ¼-inch rounds
- 1 small yellow onion, diced (about ½ cup)
- 1 small jalapeño pepper, seeded, finely diced
- 1 tablespoon garlic, minced
- ¼ cup (31 g) all-purpose flour
- 2 cups (16 ounces / 480 g) chicken broth
- 2 cups (490 g) whole milk
- 1 pound Yukon gold potatoes, peeled, cubed
- 2 cans (14.75 ounces each) creamed corn
- 1 can (15.25 ounces) sweet corn, drained
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ⅛ teaspoon crushed red pepper flakes
- chives, diced, for garnish
- jalepeno peppers, sliced for garnish
Instructions
- In a large Dutch oven over medium heat, cook the diced bacon until crispy, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot, discarding the rest.
- Add the sliced smoked sausage to the pot. Cook for 3-5 minutes, stirring occasionally, until browned and slightly crisp. Remove sausage from the pot and set aside with the bacon.
- Add the diced onion and jalapeño to the pot. Cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 more minute, stirring constantly.
- Sprinkle the flour over the vegetables. Stir continuously for 1 minute to form a roux. Slowly pour in the chicken broth while whisking to prevent lumps. Then add the milk, continuing to whisk until smooth.
- Add the potatoes. Stir well, cover, and reduce heat to medium-low. Simmer for 15-18 minutes, or until the potatoes are fork-tender.
- Stir in the creamed corn, sweet corn, salt, black pepper, chili powder, and crushed red pepper flakes. Mix until everything is well combined.
- Carefully transfer about half of the soup to a blender and blend until smooth. (Remove the center cap of the lid and cover with a kitchen towel to allow steam to escape.) Return the blended soup to the pot and stir to combine.
- Add half of the cooked bacon and all of the smoked sausage to the chowder. Simmer for 3-5 more minutes, just until heated through.
- Serve warm, garnished with the remaining bacon, chives, and jalapenos.
Nutrition
Serving: 1portion | Calories: 403kcal