Description
This comforting Cowboy Corn Chowder is a delightful blend of smoky bacon, corn, and creamy potatoes. Perfect for cozy dinners or gatherings, it’s a dish that warms the heart and soul!
Ingredients
- Thick-cut bacon (8 slices)
- Smoked sausage (1 ring, 14 ounces)
- Yellow onion (1 small, diced)
- Jalapeño pepper (1 small, finely diced)
- Garlic (1 tablespoon, minced)
- All-purpose flour (¼ cup)
- Chicken broth (2 cups)
- Whole milk (2 cups)
- Yukon gold potatoes (1 pound, peeled, cubed)
- Creamed corn (2 cans, 14.75 ounces each)
- Sweet corn (1 can, 15.25 ounces, drained)
- Kosher salt (1 teaspoon)
- Ground black pepper (½ teaspoon)
- Chili powder (½ teaspoon)
- Crushed red pepper flakes (⅛ teaspoon)
- Chives (for garnish)
- Jalapeño peppers (sliced for garnish)
Instructions
- Cook the diced bacon in a Dutch oven until crispy and reserve some grease.
- Sauté the smoked sausage until browned and set aside.
- Cook the diced onion and jalapeño until softened, then add minced garlic.
- Sprinkle flour over vegetables and stir, then gradually add chicken broth and milk to form a creamy base.
- Add Yukon gold potatoes, cover, and simmer until fork-tender (15-18 minutes).
- Mix in both kinds of corn and seasonings, stirring to combine.
- Blend half of the soup for creamy texture and return to pot with sausage and bacon.
- Simmer for 3-5 minutes, then serve garnished with remaining bacon, chives, and jalapeños.
Notes
Adjust the spice level by altering the jalapeños and crushed red pepper flakes.
Using fresh ingredients enhances overall flavor; opt for fresh corn and herbs if possible.
Allow the chowder to sit after cooking to meld flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg