Butt Kickin' Corn Chowder

Corn Cowder Picture

1. Begin by slicing the bacon in half, then into 1/2" pieces. AT the same time, you can cut the bacon for the garnish by cutting the bacon into 3rds, then cutting into 1/4" pieces, then set these aside for later.

Take the 1/2" pieces and place them in the pot you'll be cooking the soup in over medium heat. You'll want to render out most of the fat. Remove them and set aside.

2. Add the onion, jalapeno peppers, celery, and red bell pepper to the bacon fat you left in the pan, and cook about 1/2 way to soft, and add the chopped garlic.

When all of the vegetables are soft, you can stir in the Butt Kickin' Blacken.

3. Add the chicken broth, stir well, then add the potatoes. Bring it to a boil to cook the potatoes. When the potatoes are soft, use a potatoe masher to mash them up. Add both corns, the milk, more potatoes, and the parsley. Bring to a boil, then turn down to simmer until the potatoes are soft.

4. While the soup is simmering, you can fry the bacon you chopped up for garnish..Drain the bits, then set aside. You can also cut up the parsley and chives at this time.

5. When the potatoes are done, you first should taste for salt and pepper, then thicken it up. To thicken, mix up a slurry of 1/4 cup corn starch and about 1 cup water. Stir it into the boiling soup. Corn starch will only thicken after it's been boiled, so bring it back to a boil before you add any more. If you've gotten it too thick, you can always thin it down again with either chicken broth, milk, or water.


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