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Loaded Beer and Bacon Corn Chowder

Print Recipe
Servings 4 servings

Ingredients
  

  • ½ lbs sliced bacon
  • ½ white onions chopped
  • ½ cup 55g peeled and chopped carrots
  • 1 cup 8oz pilsner beer (or summer ale, wheat beer)
  • 3 ears of corn kernels
  • 1 large 390g garnet sweet potato, peeled and diced
  • 2 cups 16oz chicken broth
  • ½ cup 100mL half & half
  • 1 teaspoon 4g garlic powder
  • 1 teaspoon 4g chili powder
  • 1 teaspoon 6g salt
  • ½ teaspoon 1g smoked paprika
  • 4 ounces shredded cheddar cheese
  • 5 green onions chopped
  • 1 jalapeno diced

Instructions
 

  • Cook the bacon in a large Dutch oven over medium heat until crispy.
  • Remove from pan, pour off all the bacon grease except 2 tablespoons.
  • Once the bacon has cooled, chop and set aside.
  • Add the onions and carrots, cook until softened and starting to caramelize, about ten minutes.
  • Add the beer, scraping to deglaze the bottom of the pot.
  • Add the corn (reserve one cup of kernels for the end), sweet potatoes, and broth. Bring to a gentle simmer, cooking until the sweet potatoes are fork tender.
  • Using an immersion blender, blend until smooth. Stir in the half and half, remaining corn, garlic powder, chili powder, salt and smoked paprika. Stir over medium heat until warmed. Adjust spices to taste.
  • Ladle into bowls, top with cheddar, green onions, chopped bacon, and jalapenos.