Corn Chowder with Roasted Jalapenos and Bacon ala Homesick Texan

It was the Best of Times, it was I the Worst of Times

That is how I feel about this time of year.  Corn... My goodness, but was the sweet corn good this year.  While the Kansas Sweet Corn is about at an end, this week we did get a nice truckload dropped at our farmer's market from southern Arkansas that was just about as good.  Corn season, the best of times... Possibly the last of really fresh picked corn for 9-10 months... Shirley, that is the worst of times.

BUT... Soup season!  That crispness in the morning signaling shorter days and a need for something to warm your bones.  Too warm for winter coats but a windy day will chill you to the core.  What a great time to start making soups... The best of times.

This recipe comes to you courtesy of The Homesick Texan Cookbook!

Hopefully you have been following along over the last two weeks.  I am part of an elite group of bloggers, 19 in all who have accepted a challenge... A Cookoff and Spotlight for the Homesick Texan Cookbook.

2 weeks ago, I made some WONDERFUL Pork Tacos Dallas Gas Station Style .

Last week I jumped on an equally marvelous Poblano Macaroni and Cheese.

This week, our challenge was to select a recipe from the book independent of the other 18 bloggers.  Plenty of logical choices for me, Dr. Pepper Ribs, a Mexican Red Chorizo, even a Texas Country fried Steak.  The choices in the dessert section, appetizer and side dishes were just as tempting.

But I had some fresh made Chicken Stock that I had made just the day before.  And much as I love just a simple corn on the cob and butter, I was drawn to this Tex Mex Chowder!

And I was rewarded!

A beautiful thick chowder with pureed onions, corn, garlic; garnished with thick sliced bacon pieces, more corn and cilantro.  Just filled with layer upon layer of flavor.  And to kick it up a notch, some roasted jalapenos minced up.

For me, no trip to a Farmer's Market is complete without Sweet Corn in season.  Like I said, occasionally, that 12 ears for $2.50 deal is just too hard to pass up.  This is a wonderful way to welcome soup season and to say good bye to fresh corn season...

Oh, and you might just want to use a few extra ears of corn.  Lisa (author, cook and blogger) introduced me to ... Sweet Corn, Onions and Garlic fried in BACON FAT!!!

Let me tell you, this made a great cooks snack while I was stirring the soup.  Be proud and thrilled to serve this as a side dish just about anytime (maybe add some of those diced jalapenos as well, but I digress from the recipe)...

Corn Chowder with Roasted Jalapenos and BACON

As printed in The Homesick Texan Cookbook!

2 Jalepeno Chile

1/4 pound thick cut Bacon, diced

1 small Yellow Onion, diced

4 cups Corn kernels, or 6 Ears of Fresh Corn

3 cloves Garlic, minced

4 cups Chicken Broth

1/2 tsp ground Cumin

1/4 tsp Nutmeg

1/4 tsp Cayenne Powder

1/2 cup chopped Cilantro, save some for garnish

1/2 cup Lime Juice

1 cup Half and Half

Salt and Pepper to taste

Serve with Tortilla Chips

• Under the broiler, cook the jalapenos, turning once until blisters start to form, about 5 minutes.  Once it is cooled, remove ends, de-seed and mince
•  Lisa used three pans to cook this.  I just used my trusty big old cast iron skillet.  First, I sauteed the Bacon until crisp.  Remove the bacon and drain on plate with a paper towel. Leave about 2 TBS of bacon grease and add the onion.  Cook for about 10 minutes, until the onion is translucent.  Add the corn and continue to cook for another 5 minutes.  Add the garlic and cook for another couple of minutes (and snack away... Corn fried in BACON GREASE!!!)
• Turn off the heat.  Remove 1/2 cup of the corn mixture and set aside to use as garnish.
• Pour the remaining corn mixture into a blender.  Add 1 cup of the chicken broth, the spices and cilantro 
• Puree 
• Return the pureed corn mixture to the skillet.  Add the remaining chicken stock.  bring to a boil.  Lower the heat a bit and stir for 5 minutes.  Add 1/2 the bacon (I saved the remaining half to garnish) and the Half and Half.  Stir and simmer for another 10 minutes.

And Dish it up!

Oh, and just so you don't think I went vegetarian on ya, I also made Lisa's recipe for Chorizo-Stuffed Jalapenos!  Ate those like candy, but you have to come back for part two of my night with Lisa's book (tomorrow).  Like spicy meat candy!

I mean beyond fabulous!

If i have tweaked your interest in anything Texan, and all things Texas Cuisine, The Homesick Texan Cookbook will be available for sale on September 13th.  And Lisa's blog is up and ongoing at HOMESICK TEXAN.

This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off 
sponsored by Hyperion and hosted  at girlichef

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So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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