Bobby Flay Corn Chowder Recipe
Bobby Flay Corn Chowder Recipe is a summer favorite. You will love this Bobby Flay Corn Chowder Recipe today.
Equipment
- Large pot
- Chef's knife
- Cutting board
- Wooden spoon
- Blender
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 6 Ears Fresh Corn
- 4 Slices Bacon
- 1 Large Onion
- 1 Medium Red Bell Pepper
- 2 Large Potatoes
- 4 Cups Chicken Stock
- 1 Cup Heavy Cream
- 1 Tbsp Chipotle Pepper
- 2 Tbsp Fresh Chives
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Cook the Bacon: Start by frying bacon in a large pot. Cook until it is very crispy and brown. Remove the bacon but keep the fat inside.
- Sauté Vegetables: Add the onions and peppers to the pot. Stir them until they are soft and smell great. This takes about five minutes on medium heat.
- Add Corn and Potatoes: Put the corn kernels and diced potatoes in. Stir them to coat with the bacon fat. This adds a lot of flavor to the vegetables.
- Pour in Liquids: Add the chicken stock to the pot now. Bring the mixture to a slow and steady boil. Reduce the heat and let it simmer for a while.
- Soften the Potatoes: Cook until the potato chunks are very tender. This usually takes about fifteen to twenty minutes. Check them with a fork to be sure.
- Blend the Soup: Take two cups of soup and put in blender. Mix until smooth and pour it back in. This makes the chowder look and feel very creamy.
- Add Cream and Spices: Stir in the heavy cream and chipotle pepper. Let it warm through but do not let it boil. Season with salt and pepper to your liking.
Notes
➔ Use fresh corn on the cob for best results.
➔ Do not overcook the potatoes until they fall apart.
➔ Blend more soup if you want a thicker texture.
➔ Garnish with extra bacon for a nice salty crunch.
➔ Squeeze a little lime juice for a bright finish.
➔ Use low sodium stock to control the salt level.
➔ Let the soup sit for ten minutes before serving.