Smoky Street Corn Chowder with Crispy Bacon Bits

Allergens

Dairy (Heavy Cream)

Ingredients

• 4 ears fresh corn, shucked
• 2 strips thick
• cut bacon
• 1 small yellow onion, finely chopped
• 1 jalapeño, seeded and minced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Crushed tortilla chips, for serving (optional)

Instructions

1. Preheat a grill or grill pan over medium high heat. In a small saucepan, cook bacon until crispy. Set aside to cool, then crumble.
2. Grill corn until charred and tender, about 5 minutes per side. Remove from heat and let cool. Cut the kernels off the cob.
3. In a large pot, sauté onion, jalapeño, and garlic until softened. Add corn kernels, chicken broth, cream, smoked paprika, salt, and pepper. Simmer for 20 minutes.
4. Puree half of the mixture in a blender or use an immersion blender. Stir the pureed mixture back into the pot and cook for another 5 minutes to heat through.
5. Serve hot, garnished with crumbled bacon and cilantro leaves. Add crushed tortilla chips if desired.

Chef’s Insight

The key to this dish is balancing smoky and creamy flavors while adding a satisfying crunch from the crispy bacon bits.

Notes

Adjust the spice level to your preference by adding more or less jalapeño.