Spicy and Flavorful Tex-Mex Corn Chowder Recipe

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

1. 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.
2. In the same pot, sauté the diced onion and minced garlic in the bacon grease until they are softened and fragrant, about 5 minutes.
3. Add the frozen corn kernels and diced potatoes to the pot. Stir and cook for another 5 minutes, allowing the vegetables to brown slightly.
4. 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.
5. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
6. Using an immersion blender or regular blender, carefully blend the soup until smooth. Be cautious of hot liquid.
7. Return the blended soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Simmer the chowder for another 5 minutes to allow the flavors to blend together.
9. Serve the Tex-Mex corn chowder hot, garnished with crispy bacon and fresh cilantro.

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