Corn chowder is one of my husband’s favorite things. I think it stems from being raised in Nebraska. All that corn starts to get into your DNA after awhile. I don’t have the extensive background with corn that he does, but I can throw together a mean pot of chowder! I had to do one of my famous Twice Cooked thingies on this meal, as I had bought 3 ears of corn for one meal and then ended up not using them. They were on the verge of becoming inedible. I HATE when I have produce that goes bad. Poor planning on my part – BLAH!
For this recipe I also wanted to include some heat via the Habanero BBQ sauce from the good folks at Kolander Grubbs. This was pretty tasty stuff, even if I say so myself.
Kickin’ Corn Chowder
4 slices thick-cut bacon, cut into 1/2″ pieces
1 large shallot (1/2 onion will work also)
3 cups corn (can use fresh cut from cob or frozen), divided
1 lg. potato, shredded
1/4 tsp. cayenne pepper
2/3 cup water
3 cup chicken stock
1/4 cup Habanero BBQ sauce
1 tsp. salt
1/2 tsp. freshly ground black pepper
In a large stock pot, cook bacon until crispy and brown. Remove to a towel to drain. Using the same pot with bacon grease, brown shallot/onion until golden, stirring occasionally. Add 2 1/2 cups corn, shredded potato and cayenne. Cook for 2 minutes, stirring. Add water and cook for 5-10 minutes until everything is soft and the water has cooked off, stirring occasionally. Add the stock, BBQ sauce, salt and pepper, stirring to incorporate. Transfer in batches to blender and puree until smooth. Add back to pot and heat until just warmed through. To serve, ladle into bowls and top with any combination of sour cream, bacon crumbles, dash of cayenne and fresh corn. If you want a little color, chop some from cilantro as well. YUMMY!