Spicy Corn Chowder

Spicy Corn Chowder
Photo by Scott Phillips


  • ½ lb. thick-cut applewood-smoked bacon (6 slices), cut crosswise into ½-inch pieces
  • 1 large russet potato, peeled and coarsely grated
  • 3 scallions, thinly sliced
  • Kosher salt
  • ½ tsp. pure chipotle chile powder
  • 5 cups fresh corn kernels (from 10 medium cobs)
  • 2 cups lower-salt chicken broth
  • + 6 more ingredients
    • 2 celery ribs, cut into ½-inch dice
    • 1 medium yellow onion, cut into ½-inch dice
    • Grated white Cheddar, for garnish (optional)
    • 1 tsp. fresh thyme
    • 2 cups half-and-half
    • 1 red bell pepper, stemmed, seeded, and cut into ½-inch dice

Cook the bacon in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the bacon fat. Return the Dutch oven to medium-high h...

View full recipe at Fine Cooking


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