Elote Beer and Bacon Corn Chowder
It’s pretty obvious from the soup I’ve been making that I miss summer already. My “lizard on a rock” vibes do not mesh well with below-freezing temps and lack of sunlight. So I soupify things meant to be consumed in warmer months. Ta-da! Street corn soup!
Which doesn’t really help, no matter how delicious it is. I also want to put my Christmas decorations up, so clearly I have no grasp on the concept of seasons. Blame it on my Southern California roots, since I was born and bred in year-round sunshine, street corn, and Holiday decor in 80-degree weather. It really is only the tip of the iceberg when it comes to how much of a mess I am. But I do have delicious soup and beer, so it could be worse.
Elote Beer and Bacon Corn Chowder
- 6 ears sweet corn
- 6 strips thick cut bacon chopped
- 1 sweet white onion chopped
- 1 bunch green onions chopped, white and green parts separated
- 2 large Anaheim chilis chopped and seeded
- 4 cloves garlic minced
- 1 cup pilsner
- 4 cups chicken broth
- 2 cups whole milk
- 1 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- ¼ cup thinly sliced cilantro
- 1 large russet potato peeled and chopped
- ½ cup Mexican crema
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- 2 tablespoons chopped green onions
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Using a grill pan or an outdoor grill, grill the corn until grill marks appear.
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Cut the kernels off the cob, save the cobs and kernels separately.
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In a Dutch oven or stockpot off heat add the bacon, turn heat to medium. Cook until crispy. Remove with a slotted spoon, set aside for garnish.
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Add the chilies and onions to the bacon grease, cook until softened.
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Stir in the garlic.
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Add the beer, scraping to deglaze the bottom of the pot.
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Stir in the broth, milk, cream.
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Add the spices, stir to combine.
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Add the cobs, corn kernels, and potatoes.
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Simmer (do not boil) for 30 minutes. Remove from heat.
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Remove the cobs.
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Add 2/3 of the soup to a blender, blend until smooth.
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Return the blended soup to the pot, bring to a low simmer to warm.
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Spoon into bowls, top with crema, cotija, bacon, green onions, and cilantro.
