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Every once in a while I come across a recipe that contains way too much of the bad stuff to eat on a regular basis, but moderation twists my arm. This is one of those recipes. It’s an adaptation of a soup I made a while back as part of a Mustard Madness event by Uncle Jim’s Mustards. If you haven’t tried them, they are the best. I just finished my last jar, time to reorder. And free delivery is nice because I don’t have a retailer near me that carries it.
This is an adaptation of their Corn Chowder with a Kick! I’ve added smoked chicken, left out some of the butter and cheese and tweaked the ingredients a bit. This is a hearty, rich soup with sweet and spicy and texture, all wrapped up in one. Comfort in a bowl!
1 stick butter
1 large onion
4 strips of bacon, chopped
8 ounces frozen corn
1 small can green chiles
1 cup milk
1 cup half and half
1 32 ounce box chicken broth or stock
1 jar Uncle Jim’s Habanero Pepper Mustard
1 cup flour
12 ounces shredded cheddar cheese
1 tablespoon chile oil (I use Fiore Green Baklouti oil)
1 tablespoon fresh cracked pepper
2 large chicken breasts, cooked, diced (I used smoked chicken which was the best!)
red bell pepper, diced, for garnish
In large pot, melt butter, add onions and bacon and sauté over medium high heat for about 10 minutes. Stir in corn and chiles and cook another few minutes. Add flour and stir for 2 minutes. Then add broth, milk and half and half and stir until thickened, about 10 minutes. Lower heat to medium low. Add diced chicken, Uncle Jim’s mustard and cheese, stir and cover until fully melted and soup is hot, another 15 minutes. Garnish with diced red pepper. Enjoy!
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