Description
This corn chowder recipe adds zesty Mexican spices to the traditional soup for an exciting and hearty flavor your family will love!
Ingredients
Scale
- 3 ears of corn
- 2 tbsp. corn grits
- 6 cups of water
- 8 strips of bacon
- 1 clove of garlic
- 2 tbsp. vegetable oil
- 1 cup heavy cream
- ½ onion, sliced
- 1 tsp. peppercorns
- 1 bay leaf
- ½ cup grated cheese
- ¼ cup diced jalapenos
- ¼ cup diced sweet peppers
- Salt and pepper, to taste
Instructions
- Peel the corn. Cut off the kernels and set them aside.
- Now you will make the corn broth. Place the leaves of the corn and the fresh corn husks in a large pot. Fry the onion slices until dark in color and place in the pot. Add the peppercorn, garlic, and bay leaf. Pour in 6 cups of water and let it come to a boil. Then simmer the broth for about 35 minutes. Strain the broth into a saucepan.
- Heat oil in a pot or deep pan. Add the corn and chopped bacon and sauté for 3 to 4 minutes.
- Now you will add the sauteed mixture to the broth. Pour in the corn grits as well. Cook the corn chowder over low heat for about 20 minutes after it comes to a boil. Add the cream and then whisk the chowder with a blender. Add salt and pepper to taste.
- Pour the corn chowder into soup bowls. Sprinkle the soup with the grated cheese, jalapeños, and sweet peppers.