Southwestern Corn and Potato Chowder

It’s currently 44 degrees in Austin in OCTOBER (!!!!!) so the only thing on my mind today was HOT SOUP. I love potato soup. I love corn chowder. Let’s marry them and add some peppers and cheese and bacon. I am currently on the couch eating this while watching the new Unsolved Mysteries episodes on Netflix, the perfect day.

what you need:

• 8 oz package of bacon, diced
• 1/2 white onion, diced
• 1 red bell pepper, cored and diced small
• 1 jalapeno, seeds removed and diced small
• 4 cups gold potatoes, diced I did not peel mine but you are welcome to!
• 4 cobs of fresh corn, kernels removed you can also use canned corn but be sure to drain the juices
• 2 cups milk
• 4 cups chicken stock
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 1/2 teaspoon paprika
• 6 oz velveeta cheese, diced small if you are not a velveeta fan, feel free to use shredded sharp cheddar here

what you need to do:

• In a large dutch oven or pot, cook bacon pieces on medium heat until crispy. Remove from heat and place on paper towels to drain the grease.
• Lower to heat to low, and add the onions into the bacon grease plus a sprinkle of salt. Cook the onions about 5 – 7 minutes or until they are translucent. Add in the bell peppers and jalapeno and cook about 3 – 5 more minutes.
• Add in the corn, stir to combine and cook another 5 – 7 minutes, until the corn has softened a bit. Add in salt, pepper, and paprika and stir well, let cook another 30 seconds or so.
• Slowly pour in the milk, chicken stock, and potatoes. Stir well and then adjust heat to medium high and bring to a boil. Once boiling, bring heat back to the lowest possible and cover to simmer for about 20 minutes. Be sure to remove the lid to stir every 5 minutes or so.
• Remove the lid, add in the cheese, and stir well to combine, making sure to scrape the bottom of the pot with your spoon to loosen any cheese that has settled down there.
• Add in the bacon (I reserve some to use as a garnish) and combine. Cook another 10 – 12 minutes. Check to make sure the cheese has melted and if it has not, cook another minute or so.
• Remove from heat, ladle into bowls, and top with reserved bacon and shredded cheese!
• This will thicken up as it sits, so I like to cover it and wait about 30 minutes before serving.