Bacon Jalapeno Corn Chowder is the perfect way to use sweet summertime corn on the cob.
You can picture me waking up like Anna from Frozen on soup making days.
Only instead of dancing and singing about coronation day…I’m excitedly twirling and telling my family IT’S SOUP MAKING DAY!
I absolutely LOVE chopping my fresh from the garden veggies and creating a huge pot of deliciousness.
How to Make Bacon Jalapeno Corn Chowder
First set out everything you need for the soup.
And dice the veggies so they are ready when you need them.
Also cut the kernels off of the corn, or use a corn scraper if you have one.
Then use kitchen scissors to cut the bacon into a large soup pot set over medium heat.
Cook the bacon 7 to 9 minutes, stirring a few times.
Put most of the bacon on a plate lined with paper towels and remove some of the bacon grease.
Leave just about this much bacon and some of the bacon grease.
Next add the diced onion, jalapenos, and red pepper.
Cook the veggies for about 5 minutes.
Then add the corn kernels, garlic, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
And this will cook for 5 more minutes.
Next up are the chicken broth, diced potatoes, sugar, and fresh thyme.
I tried to dice the potatoes pretty small so there weren’t big chunks of potatoes.
Add the chicken broth and bring to a boil, add the potatoes, sugar, and thyme.
Then reduce the heat to simmer for 15 minutes.
This next step is optional, depending on how you like you chowder consistency.
I like to use an immersion blender to pulse a few times. It creates more of a thick, creamy consistency.
Finally add a pint of half and half or heavy cream and most of the remaining bacon.
You’ll want to save some of the bacon to garnish the chowder.
Simmer for 10 more minutes and then taste for seasoning.
Add more kosher salt, pepper, crushed red pepper flakes, and/or Italian seasoning until it’s perfectly perfect for your taste.
You may even want to add more fresh thyme.
Serve the chowder in bowls and with some fresh bread if desired.
Garnish Bacon Jalapeno Corn Chowder with even more bacon 🙂
Soups aren’t something I usually make in summer, but with these summer fresh veggies it’s fabulous!
If you like Bacon Jalapeno Corn Chowder, you might also like…
Bacon Jalapeno Corn Chowder
Bacon Jalapeno Corn Chowder is a meal that combines sweet summer corn with bacon and jalapeno for a fresh and delicious soup
- 1 pound bacon
- 2 jalapenos diced, seeds and stems removed
- 1 onion diced
- 1 red bell pepper diced
- 8 ears corn on the cob
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp Italian seasoning
- kosher salt, pepper, crushed red pepper flakes
- 4 cups chicken broth
- 2 russet potatoes peeled and diced
- 1 Tbsp sugar
- 1 Tbsp fresh thyme leaves
- 1 pint half and half (or heavy cream)
Put a large soup pot over medium heat and cut the bacon using kitchen scissors directly into the pot in bite size pieces. Cook 7 to 9 minutes stirring a few times. Remove most of the bacon, leave some bacon and some bacon grease.
Add the diced jalapeno, onion, and red pepper with the bacon in the soup pot. Cook 5 minutes, stirring occasionally.
Using a knife or corn scraper, cut the corn kernels off the cob. Add the corn, garlic, Italian seasoning kosher salt, pepper, and crushed red pepper flakes to the pot. Cook 5 minutes, stirring occasionally.
Add chicken broth, bring to a boil and add the potatoes, sugar, and fresh thyme. Reduce heat to low and simmer 15 minutes, stirring occasionally.
Optional: Pulse a few times with an immersion blender for a creamier, thicker soup if desired.
Bring back to a boil and add the half and half and most of the remaining bacon (save some for garnish). Reduce heat to low and simmer 10 more minutes. Taste for seasoning and add more kosher salt, pepper, Italian seasoning, thyme, or crushed red pepper flakes if needed.
Garnish with remaining bacon crumbles.