Spicy Corn Chowder

Name: Spicy Corn Chowder
Yield: makes 8 servings
Ingredients: 1 tablespoon olive oil; 4 strips thick-sliced bacon, cut into 1/2-inch pieces; 1 large onion, finely chopped (about 2 cups); 1 large carrot, finely chopped (1 cup); 1 celery stalk, finely chopped (3/4 cup); 1 red bell pepper, finely chopped (1 cup); 2 tablespoons flour; 1/2 pound yellow-fleshed potatoes such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice; 1/2 pound dark-skinned sweet potato (1 medium), peeled and cut into 1/4-inch dice; 6 cups Chicken Stock (page 28); 1 tablespoon smoked paprika; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 4 cups corn kernels (from about 6 ears or two 10-ounce boxes frozen corn); 1 cup heavy cream; 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme)

December 9, 2011

Pat: This creamy corn chowder, packed with vegetables and spices, has more sass than your average chowder (and the sweet potato and spices give it a distinct orange hue). The ingredients smoky bacon, fresh herbs, and a little Neely kick (cayenne pepper) combine for an over-the-top, out-of-this-world chowder flavor. When corn is at its peak, during the summer, we use fresh kernels straight from the cob. But since we crave this soup all year long, we use frozen corn as well and get great results. If you use frozen corn, look for the white kernels—they are particularly sweet.

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