My good friend, Mike, has a t-shirt that reads “Bacon Makes Everything Better”. He wears it frequently, especially when our group goes out for breakfast. Every so often, whatever restaurant we happen to be eating in brings him an extra side of bacon, gratis, usually with a big smile and a compliment for his shirt. Whenever this happens, we are all ecstatic, because there is more bacon, free bacon, which Mike graciously shares with us (one of the many reasons we all love Mike).
I think his tee resonates because it’s true – practically everything is better with bacon. Yes, I said practically, because I never could jump on that bacon-in-desserts bandwagon. I’ll take a pass on that bacon and chocolate ice cream. I don’t want meat in my trifle, pudding, or cake. But bacon on everything else, everything savory? Yes, please.
This creamy chowder marries the salty smokiness of bacon with fresh, sweet corn. Although it contains bacon fat, butter, milk and cream, which makes it sound as though it would be heavy, it is surprisingly quite light. In a pinch, you can substitute frozen corn for the fresh – just add it straight from the freezer without thawing. I often use two large jalapeños or one jalapeño and one serrano, but you can easily adjust the spiciness to your taste by using milder or hotter peppers. For helpful information on choosing peppers, check out this graphic Scoville Heat Index (via Greg Emerson Bocquet), here.
This soup can stand alone as a meal, but if you want to up your bacon ante (and really, who doesn’t?) it is terrific paired with the classic bacon, lettuce and tomato sandwich. For those over their bacon limit, the chowder is also great with a simple grilled cheese.
6 ounces bacon, roughly chopped
1 tablespoon butter
3/4 cup onion, finely chopped
1/4 cup shallot, finely chopped
3/4 cup celery, finely chopped
1 1/2 tablespoons fresh thyme leaves
kosher salt and freshly ground pepper
2 cloves of garlic, minced
1-2 jalapeño peppers, seeded and minced
3 cups chicken stock or broth
2 1/2 cups fresh yellow corn (kernels from about 3 ears)
1 1/2 cups small white potatoes, diced
3/4 cup heavy whipping cream
3/4 cup whole milk
In a medium stockpot, cook bacon over medium-high heat until fully crisped. Remove bacon with tongs or a slotted spoon and drain on a paper towel. Set aside.
Discard all but two tablespoons of the bacon drippings. Add the butter, onion, shallot, celery and thyme to the stockpot. Season with salt and pepper to taste and cook over medium-low heat for four to five minutes. Stir in garlic and jalapeño pepper and cook about three to four minutes more. Add chicken broth or stock, increase heat to medium-high, and bring to a boil. Reduce heat to medium and simmer for an additional 15 minutes.
Add corn and potatoes and cook until potatoes are tender, about 10 minutes. Stir in cream and milk until incorporated, and simmer, stirring frequently, until soup is heated through. Ladle into bowls and serve hot, garnished with the reserved crisped bacon pieces.