Monday, January 28, 2013

Secret Recipe Club: Cheesy Jalapeno Corn Chowder

Secret Recipe Club

It's finally Group D's turn for the first round of SRC posts for 2013. I'm so excited to be back :)

For January, I was assigned to supermom, Lindsay, and her blog Life and Kitchen. She has an outstanding archive of recipes! I actually chose two recipes because I couldn't pick, but I won't be posting her Bacon Brown Sugar Waffles until later on down the road. I decided to share her Cheesy Jalapeno Corn Chowder for today.

I was immediately drawn in by the jalapeno in the title, but followed through to the post to see what all was in the chowder. As a child, my stepdad used to trick my mom into eating clam chowder by saying it was potato soup all the I have a long-standing weariness (for no real reason!) with chowder. I looked at the ingredients and wanted it immediately. Cheese. Bacon. Corn. Jalapeno. Potatoes. I'm sold!

Cheesy Jalapeno Corn Chowder - a hearty #soup full of flavor with corn, #jalapeno, potatoes, #bacon, and cheese!

The soup was rich with flavor. We ended up with some weak jalapenos, so we didn't get any kick - we'll be leaving in some seeds next time. However, it was still an extra amazing soup. Definitely one of my all-time favorite soups, even beating out broccoli cheddar soup. This soup just has so many layers of flavor and texture. It's the BEST!

What you need:
  • 8 to 10 strips bacon, chopped
  • 2 Tbsp. EVOO
  • 1 onion, diced
  • 2 Tbsp. butter
  • 1/3 cup flour
  • 8 cups chicken broth
  • 3 potatoes, unpeeled and cubed
  • 2 Tbsp. chopped jalapenos
  • 2 tsp. salt
  • 1 tsp. pepper
  • 8 cups frozen corn
  • 2 cups heavy cream
  • 2 cups cheddar cheese
  • 1 cup monterey jack cheese
  1. Cook bacon with EVOO in a Dutch oven until crispy. Remove bacon and leave fat.
  2. Add onion and butter. Cook on medium for about 10 minutes.
  3. Stir in flour and season salt and pepper. Cook for 3 minutes.
  4. Add chicken broth, potatoes, and jalapenos; bring to a boil. Cook for 15 minutes until potatoes are fork tender.
  5. Add corn, heavy cream, cheddar, and monterey jack and cook for 5 minutes.
  6. Crumble bacon over the top for serving.

Recipe from Life and Kitchen

{Click here to see what blog hops I participate in}


aimee said...

This chowder sounds amazing!!!

Jocelyn said...

What a yummy and fun soup for these cold days we have been having!!!

Lindsay said...

I'm glad you liked the soup, and I hope you liked the waffles, too! I love your blog :)

Lynsey said...

This chowder sounds incredible, the perfect dish for a cool winter day. I love that it has sweet corn, paired with salty bacon and spicy jalapenose. Delish!

Avril said...

Yummieeeeee!!! :-)

Thank you so much Sarah for adding my link....I have been running around today with my head cut off and hadn't had a chance to link up till now. Thank you for your kindness!!!

Cindy said...

I do love chowder, this looks so good. Perfect for a cold winter day. Thanks for all you do to keep us on track I do appreciate you!

Melissa said...

We could eat soup every day in the winter, and this one looks like one we'd enjoy. How can you go wrong with bacon and cheese? Great pick this month! Also, thanks so much for adding my link today :)

amy (fearless homemaker) said...

Oh my goodness, I looooove corn chowder - so delicious! And your version looks so wonderful. Yum!

Stephanie said...

Ahhhh this looks crazy delicious, and right up my alley!!!!

Kirstin said...

Yum! Great choice!

Pam said...

This sounds delicious! I haven't made corn chowder in ages and want to try it. Anything cheesy with jalapenos is perfect!

Chocolate & Chillies said...

Chowder looks great and perfect for a cold winter night! Great SRC pick!

Renée said...

OMG. I need to run into my kitchen and make this recipe asap, it sounds delish!!! I'm your newest follower Sarah! :)

Karen S Booth said...

WHAT a FABULOUS SRC pick! Cheese and Jalapeños, oh yes!! Gorgeous photos too! Karen