Indulge in a bowl of creamy and satisfying Tex-Mex corn chowder with a spicy twist. This hearty soup combines the flavors of sweet corn, smoky bacon, tender potatoes, and zesty spices to create the perfect comfort food. Whether you're looking for a delicious dinner or a comforting lunch, this recipe is sure to hit the spot. Get ready to enjoy a bowl of Tex-Mex goodness that will warm your soul.
Ingredients
- 4 slices of bacon, diced
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 cups of frozen corn kernels
- 3 medium-sized potatoes, peeled and diced
- 4 cups of chicken or vegetable stock
- 1 (14.5 oz) can of diced tomatoes
- 1 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1 cup of heavy cream
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Directions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
- In the same pot, sauté the diced onion and minced garlic in the bacon grease until they are softened and fragrant, about 5 minutes.
- Add the frozen corn kernels and diced potatoes to the pot. Stir and cook for another 5 minutes, allowing the vegetables to brown slightly.
- Pour in the chicken or vegetable stock and add the diced tomatoes (with their juices). Stir in the cumin, chili powder, paprika, and cayenne pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender or regular blender, carefully blend the soup until smooth. Be cautious of hot liquid.
- Return the blended soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Simmer the chowder for another 5 minutes to allow the flavors to blend together.
- Serve the Tex-Mex corn chowder hot, garnished with crispy bacon and fresh cilantro.
