Thursday, July 17

Bacon + Beer Cheddar Corn Chowder

Yep, you read that right. Bacon, beer, and did I mention hot sauce?

So it's the rainy season in Florida. This week, it has rained everyday, and conversations that don't broach the subject are few and far in between.

With all this rain, comes allergies. Sam and I have both been combating the sniffles. To sooth our itchy throats, I thought a yummy chowder was necessary. This was my first chowder to make, and although I don't usually post recipes I've only made once, it was too good not to share. 

The process is super straight forward, and this recipe will make enough to feed a small army.  Enjoy!


6-8 strips bacon, cut into pieces, for serving
2 large yellow onions, chopped
2 medium red bell peppers, seeded and chopped
4 tbsp unsalted butter
1/3 cup all-purpose flour
1 (12-ounce) bottle lager-style beer (regular or toasted)
2 cups water
3 medium unpeeled Yukon gold potatoes, cut into small cubes
2 cups corn kernels
2 tsp hot sauce
1 cup half-and-half
1 cup shredded cheddar cheese, plus more for serving
Snipped chives, for serving

Cook the bacon in a large pot over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate, reserving the drippings in the pot.

Add the onions and 1/2 tsp salt to the pot and cook, stirring occasionally, until soft, about five minutes. Then, stir in the bell peppers and cook until almost soft, about three more minutes.

Dice the butter and add it to the pot with the vegetables and cook, stirring, until melted. Add the flour,  stirring until the mixture resembles a paste and the raw-flour cooks out, about three minutes. Stir in the beer, water, potatoes, and more salt (about 1 tsp). Bring to a boil, then cover and reduce heat to medium-low, simmering until the potatoes are tender, about 30 minutes. You'll want to stir very regularly to prevent sticking.

Meanwhile, if using fresh corn, put kernels in large microwave-safe bowl, cover with a papertowel and microwave in 30-second intervals, stirring in between, until tender, about two minutes. You can skip this step if using frozen corn.

Stir the corn, hot sauce, half-and-half, cheddar cheese, 1 tsp salt, and 1 tsp freshly ground pepper into the chowder. Continue to cook, stirring regularly, until the cheese melts, about five minutes.

To serve, top with reserved bacon, shredded cheddar, and chives.  

Recipe adapted from: Refinery29