In my last post, I shared a recipe for garlic crostini, and mentioned that I recently served it with a spicy corn chowder. We recently got a Vitamix blender as a wedding gift, and I have been spending the last few months experimenting with it. I customized this Vitamix recipe for corn chowder by adding my own twist. While it was written for the Vitamix, you can also make this soup using a regular blender, immersion blender or food processor. Add a little extra cayenne if you like things extra spicy, but be careful because a little bit goes a long way!
Happy New Year!!!
Spicy Corn Chowder with Crispy Turkey Bacon
Yields: About 7-8 cups
- 1 tablespoon butter
- 1.25 cups chopped white onions
- 1 cup chopped red bell pepper
- 27 ounces russet potatoes, skinned and cut into 1/2 inch cubes
- 4.5 cups frozen corn kernels
- 3 cups chicken stock
- 3/4 cup milk
- 1/2 teaspoon cayenne pepper (add a little more if you want it spicier, but use caution)
- 6 slices turkey bacon
- Salt and pepper to taste
- Fresh chopped parsley
- Heat a medium stockpot over medium low heat. Saute onion and bell pepper in butter until soft, about 5-7 minutes. Add potatoes, chicken stock, and 1.5 cups corn. Simmer with lid until potatoes are tender, about 15-20 minutes.
- Place mixture into Vitamix or other blender or food processor. Add the milk to the Vitamix. Start by blending on low and slowly increase to high (on vitamix, start with variable 1 and go to variable 7).
- Blend for about 15 seconds or until mixture is smooth. Time will vary depending on blender, but the soup should have a creamy, thick consistency.
- Return mixture to saucepan over low heat. Stir in the remaining corn and the cayenne pepper, salt, and pepper to taste. Heat on low heat for about 10 minutes.
- Meanwhile, place 6 slices of turkey bacon on a plate, lined with a sheet of paper towel. Cover bacon with another sheet of paper towel and place in microwave. Microwave on high for 1 minute 30 seconds. Continue to microwave in 30 second increments, checking the bacon each time, until it is crispy. When cooled, crumble the bacon into small pieces.
- Ladel soup into a bowl and top with parsley and 1 slice crumbled turkey bacon. If you are saving some soup for leftovers and not serving right away, transfer remaining bacon to fridge and serve with reheated soup, as needed. This will ensure it stays crispy each time.
Optional: Serve with my garlic crostini recipe, found here.