Cook bacon in a 5-qt. Dutch oven over medium-high heat for 5 to 8 minutes or until crisp. Drain on paper towels; crumble and set aside. Reserve dripping in Dutch oven.
Recipe
Author
Hy-Vee Seasons
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Description
Packed with flavor, you’ll have a hard time not going back for second helpings of this thick-and-creamy Mexican street corn-inspired chowder.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 5 slices Hy-Vee sweet smoked bacon | ||
| 2 medium jalapeño peppers, seeded and finely chopped, plus additional for topping | ||
| 3 tbsp. Hy-Vee 30% less sodium taco seasoning | ||
| 3 (12-oz.) pkg. Hy-Vee frozen fresh steam firecracker corn | ||
| 1 (32-oz.) container Hy-Vee chicken stock | ||
| 2 c. Hy-Vee Kitchen picked rotisserie chicken | ||
| 4 oz. Hy-Vee pepper Jack cheese chunk, shredded | ||
| ½ c. Hy-Vee heavy whipping cream | ||
| ¼ c. fresh lime juice | ||
| Fresh cilantro, for topping | ||
| Grated Cotija cheese, for topping | ||
| Lime wedges, for serving |
Things To Grab
- 5-qt. Dutch oven
- Wooden or silicone spoon
- Paper towels
- Ladle
- Serving soup bowls
Directions
Add 2 finely chopped jalapeño to Dutch oven; cook for 1 to 2 minutes or until softened, stirring often. Stir in taco seasoning; cook for 1 minute.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Add frozen corn and chicken stock. Bring to a gentle simmer, uncovered, over medium-high heat; reduce heat to low. Stir in chicken, cheese, whipping cream and lime juice. Heat until cheese is melted and soup is hot.
Ladle soup into serving bowls; topped with crumbled bacon, additional jalapeños, cilantro and Cotija cheese, if desired. Serve with lime wedges.