Zesty Corn Chowder
Prep time: 15 minutes
Cook Time: 30 minutes
Total: 45 minutes
2 cups corn (fresh, frozen, or canned -drained)
1 tablespoon lemon juice
5 slices bacon, crisped and crumbled
1 tablespoon olive oil
2 large onions, diced
5 cups chicken broth
2 large jalapenos, seeded and diced
1 large green pepper, diced
2 large potatoes, peeled and diced
1/2 teaspoon red pepper flakes
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
2/3 cup cream
1/3 cup milk
salt and pepper
1/2 cup sour cream
Mix corn and lemon juice in a medium bowl. Set aside.
Heat oil in a large stockpot over medium heat. Add onion and cook until tender. Add chicken stock and diced potato and bring to a boil. Add peppers, red pepper flakes, cumin, and smoked paprika.
Lower heat and allow to simmer until the potato soften. Add corn mixture and bacon. Continue to simmer over medium-low heat until the soup thickens.
Ladle a spoonful of soup into a small bowl and slowly whisk in the cream. Add mixture back into the pot. Serve garnished with crumbled bacon.