Spicy Mexican Corn Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook bacon until crispy. Remove bacon from pot and set aside.
• STEP 2.In the same pot, saut茅 onions, garlic, and jalapenos until softened.
• STEP 3.Add diced potatoes, corn kernels, cumin, paprika, and chili powder to the pot. Stir well to combine.
• STEP 4.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
• STEP 5.Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer half of the soup to a blender and blend until smooth, then return to the pot.
• STEP 6.Stir in heavy cream and season with salt and pepper to taste.
• STEP 7.Serve the chowder hot, topped with crispy bacon and garnished with cilantro.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For a spicier chowder, leave the seeds in the jalapenos. Remove the seeds for a milder version.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• To make the chowder vegetarian, substitute vegetable broth for the chicken broth and omit the bacon.

Storage and Serving

• This Spicy Mexican Corn Chowder is best served hot.
• Garnish with additional chopped cilantro and a squeeze of lime juice for extra flavor.
• Serve with crusty bread or tortilla chips for dipping.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.