Today is my birthday! While semi-patiently awaiting dinner and dessert this evening with my favorite person, I decided to share this chowder I made this weekend with you guys. After all, the amazing people that read this blog (and those who write their own!) have inspired me so much within the last year. I have befriended some amazing women and men thanks to Dining With Dani. I am spending today reflecting on how much I have to be thankful for at the start of this year, and that includes every single one of you.
One of my roommates favorite things about living with her is that I cook and bake almost every day. Some of it is for the blog, but some of it is just for fun. So when she asked me to make her corn chowder, I happily obliged. Actually, I crinkled up my nose at first. Mashed corn? Gross. But then I remembered that I’ve had corn chowder before — at Whiskey Cake back in December. Remember how much I raved about it? After thinking about that amazing afternoon, I was thrilled to try to recreate it for Ashley. The best part though was when I got a text telling me how amazing it was and that she planned to eat the whole crockpot in one sitting. That’s my girl.
Recipe: Chunky Jalapeno Corn Chowder
What You Need:
- 1 bag frozen corn kernels
- 4 small potatoes, peeled and chopped
- 1 fresh jalapeno, diced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 medium onion, chopped
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 stalk celery, diced
- 6 slices bacon, cooked and crumbled
What To Do:
1. Combine all ingredients except for the heavy cream in a crock pot and cook on HIGH for 8 hours.
2. Stir in the heavy cream and use a potato masher to lightly mash the remaining chunks of potato.