Spicy Corn Chowder

Spicy Corn Chowder
Photo by Scott Phillips


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

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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