soups are so simple to make, and such great all-in-one meals i don't understand why they aren't more of a big deal to society. especially seeing how most people are too lazy to chew. that being said, here are a few photos from a deliciously potent corn chowder.
ingredients: i cheat, and obviously fresh ingredients would be best. when i make a corn chowder i usually start with whole corn kernels as well as cans of creamed corn. bacon, and jalapeños are staple ingredients to this soup, but should only be added as the very last items! when bacon and jalapeños are cooked too long they lose their potency. i used baby spinach for this soup, but you obviously don't have to.
following the usual steps, i simmer the onions before adding the spinach. this allows the spinach to absorb the flavor of the onion as well as assist in the creamy consistency of the soup. if you want it less creamy add the spinach as a last step, along with the jalapeño and bacon.
after the spinach softens, add the whole kernel corn. when it starts to sizzle, add in a pinch of minced garlic, salt and pepper. make sure you keep stirring gently to evenly cook.
after the mixture to the right is simmered to your taste, gradually stir in milk and water (to your specification and taste). bring to a boil, and then reduce heat to simmer.* if you wanted to add potato, now would be the time.
the final product! just as your soup is finished, give it 5 minutes more and add in one or two strips of bacon, and half or a whole jalapeño. this will balance out the sweetness of the corn, give it a smoky flavor, and a little tang near the end.
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