I didn't quite have the amount of frozen corn on hand. So, I made do with about half of what the recipe calls for and I didn't think there was a lack of corn here. It's the slightest bit spicy due to the cayenne, but it's just a hint of spice.
Cheddar-Corn Chowder with Bacon and Scallions
1 pound bacon
1 yellow onion, peeled and chopped
3 carrots peeled and chopped
2 ribs celery, diced
3 cloves garlic, minced
5-6 red potatoes chopped into 3/4 inch cubes
6 cups chicken stock
1/4 tsp cayenne pepper
2 tsps ground coriander
2 packages of frozen kernel corn (16 0z)
2 cans (16 oz) creamed corn
1 pound sharp cheddar cheese, grated
2 C heavy cream
4 dashes Worcestershire sauce
kosher salt and freshly ground pepper, to taste
2 bunches scallions, sliced
1. I cooked the bacon in a frying pan until it was brown and crispy. I removed the cooked bacon and poured about 2 TB of the bacon drippings into my dutch oven.
2. I then added the onion, carrots and garlic. ( I didn't feel like chopping celery so I left it out.) Saute about 5 minutes.
3. I then added the potatoes, stock and cayenne. ( I didn't have any coriander so I left it out.)
4. Bring to a boil. Reduce heat to medium and simmer for 35 minutes.
5. Time to add whole kernel corn, creamed corn, cheese, and cream (This isn't a low-calorie soup!)
6. Simmer an additional 7 minutes.
7. Season with Worcestershire sauce, salt, and pepper.
8. Stir in scallions and crumbled crispy bacon pieces. It's done!