I made up a batch of this quick and easy corn chowder for dinner tonight and it was delicious! I’m trying to incorporate traditional summer flavors into some new recipes lately because I am becoming bored of my old standbys – hope you enjoy it!
You’ll Need (for about 4-5 bowls):
3 Tbsp. butter
1/2 an onion, diced
2 cloves garlic, minced
1/2 of an jalapeno, minced (omit if you prefer it less spicy)
1/2 cup bacon pieces
1/2 tsp chicken bouillon powder (about one bouillon cube if you use cubes)
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1 15 oz can cream style corn
12 oz bag of frozen sweet corn
1/2 cup unsweetened almond milk
1/2 cup chicken broth
3 Tbsp. sour cream
juice from one lime
What To Do:
Add butter, onions, garlic, jalapeno, bacon and spices to a medium pot and saute over medium heat until onions are transluscent and bacon starts to get crispy. Turn down heat and add the rest of the ingredients, stir to combine and simmer for about 10 minutes.
Before serving, blend with an immersion blender, or remove a few cups and use a regular blender. I like to leave some of the corn whole, but I removed about 3 cups and blended until mostly smooth.
Top with a dollop of sour cream, a few more bacon pieces and some green onions!