Friday, October 21, 2011

Recipe Swap: Cheesy Jalapeno Corn Chowder

Aside from Christmas, soups are the only other thing I like about cold weather. Did I ever mention how much I really despise cold weather? I belong in a warm climate where snow is non-existent and flip flops are the preferred shoe of choice year round.

But because I like soup, I tolerate fall and winter. When I saw that this recipe swap was soup, I immediately found a recipe to pass along. For this swap, I was given Cheesy Jalapeno Corn Chowder from Lindsay at Life and Kitchen. Lindsay has a lot of tasty looking recipes so I suggest you go check out her blog.

Anyway, when I got the recipe I immediately thought "Ooooo corn chowder!" Corn is one of my favorite vegetables mostly because its pretty versatile and one of the very few vegetables I think still tastes okay in the frozen variety. I've made corn chowder before but I included crab. I was excited to just enjoy the corn flavor.

Cheesy Jalapeno Corn Chowder
Source: Life and Kitchen
Servings: 10-12 people
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Ingredients:
    • 8 cups corn (fresh or frozen)
    • 1 large onion, diced
    • 3 large potatoes, peeled and cubed
    • 1/3 cup flour
    • 1 jalapeno, diced
    • 8 cups chicken broth
    • 2 cups heavy cream
    • 2 cups shredded cheddar cheese
    • 1 cup shredded monterey jack cheese
    • 8 slices bacon
    • 2 tbsp. butter
    • salt and pepper
Directions:
1. Cook the bacon and once cooled, crumble.
2. In a large pot, melt the butter then add the onions. Cook until the onions are soft, about 10 minutes.
3. Stir in the flour, salt and pepper and cook for 3 minutes. Add the chicken stock, jalapeno and potatoes. Bring to a boil, then simmer uncovered until the potatoes are tender, about 15 minutes.
4. Add the corn, heavy cream and cheeses. Stir frequently and cook until the cheese has melted.
5. Serve with crumbled bacon on top.

This was a great soup to have on a cool rainy night. I just wish I wasn't sidetracked while making it or I would have cut the recipe in half. I didn't realize just how much soup it was until I added the corn. Luckily I had some extra space in the freezer!

If you want a spicier soup, I'd recommend adding another jalapeno. I really like spicy food and the flavor didn't come through enough for me. But I also love cheese and this was definitely cheesy so it all worked out in the end! :-)


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