Cheddar Corn Chowder with Bacon

Cheddar Corn Chowder with Bacon
Serves 8
  1. 2 red peppers
  2. 2 yellow peppers
  3. 2 orange peppers
  4. 2 jalapenos
  5. 2 onions, quartered
  6. 4 oz. bacon, diced
  7. 2 onions, diced
  8. 3 cups sweet potato, peeled, medium dice
  9. 3 T. flour
  10. 2 t. kosher salt
  11. 2 t. ground black pepper
  12. 2 T. smoked paprika, hot
  13. 1 T. crushed red pepper flakes
  14. 4-6 cups chicken stock
  15. 2 cups half & half
  16. 2 ½ cups frozen corn
  17. 2 cups shredded cheddar cheese
  1. De-seed and stem peppers and quarter. Toss peppers with the quartered onions, a bit of oil and spread on a baking sheet (may need two so as not to crowd the pan) and sprinkle with a generous portion of salt. Roast at 425 degrees until charred (about 20-25 minutes). Transfer roasted peppers and onions to a food processor and process into a smooth puree; set aside.
  2. In a Dutch oven, cook bacon. Reserve fat.
  3. Remove bacon and sauté diced onions until translucent*. Add sweet potato and corn and sauté an additional 3-4 minutes over moderate heat. Add in the flour, salt, pepper, smoked paprika and red pepper flakes. Cook three to four minutes to cook out the flour taste. Fold in pepper and onion puree. Add the chicken stock and half and half, bring to a boil, reduce heat and simmer uncovered for 15 minutes, until the potatoes are fork tender.
  4. Add the cheese to the chowder and continue to simmer until cheese melts. Season to taste with additional salt and pepper.
  1. *If your bacon did not yield about 3 tablespoons of fat, add a bit of butter to reach 3 tablespoons
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