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Roasted Corn, Jalapeno, and Bacon Chowder

Roasted Corn, Jalapeno, and Bacon Chowder

This is a thick and very rich chowder that has a little kick of heat from the roasted peppers. The roasting does temper the heat so if you want more kick add a sprinkle of dried chilies. You can also leave out the bacon but I would call you crazy.


  • 10-12 baby red potatoes
  • 4 ears of corn
  • 1 small onion finely chopped
  • 2 large whole jalapenos
  • 5 slices thick cut bacon cooked until slightly crispy and then diced.
  • 1/8 tsp smoked paprika
  • 3 cups milk
  • 1/2 cup cream
  • 1 tbsp chives diced
  • 1 tsp thyme chopped fine
  • salt & pepper
  • 3 tbsp butter


Cut the potatoes into quarters and boil for 7 minutes or until just slightly under cooked. Roast the corn and the jalapenos on a hot grill until well charred. Cut corn from cobs and puree 1/2 of it until smooth adding a little of the milk if liquid is needed and dice the jalapenos. In a large skillet on medium heat melt the butter and saute onions for 5 minutes. Add all other ingredients, mix well and turn heat to low. Simmer for 20-30 minutes.

Prep Time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Yield: 2 to 4 servings

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