Salsa Corn Chowder

I am in love with Tomato Brothers Salsa Corn Chowder!  Ever since I tried it I have been on a quest to find a chowder that is comparable to their yummy goodness.  I happened to see an episode on the Food Network of the Neely's making some Spicy Corn Chowder.  I tried it and have made some modifications to it over time.  It is different than Tomato Brothers but I actually think I might like it more for the full meal deal.  It's heartier with some potatoes and meat so it even satisfies my husband!

Salsa Corn Chowder adapted from Gina's Spicy Corn Chowder

6 pieces thick-sliced bacon, chopped

1 medium Vidalia onion, finely chopped

1 medium red bell pepper, chopped

Salt and freshly ground black pepper

1 small jalapeno, chopped seeds and ribs removed

3 cloves garlic, finely chopped

1/4 cup all-purpose flour

4 cups chicken stock

3 large red potatoes, well scrubbed and small diced

1/2 cup heavy cream

 4 oz cream cheese

16 ounces frozen corn

1/4 teaspoon cayenne pepper

1 cup chunky salsa

1 bay leaf

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, cream cheese, corn, cayenne, salsa and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon if you would like it to look pretty, if you don't then just mix the bacon back in with the soup before serving! :)

If you try it please comment! I'd love to know how it goes!


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