Beer Caramelized Leeks, Corn and Bacon Chowder
It’s that time of the year again when we need to put beer in our soup. It’s getting darker and colder and I’m even talking about the political news, I mean it more literally. Since you’re home all day, making a big pot of soup to keep you warm makes sense, especially when it necessitates opening a beer to do so.
No, honey, I’m opening a beer because cooking! I’m cooking for YOU! I’m opening a beer for your wellbeing and so you don’t have to make dinner!
See, you look like a thoughtful and loving partner and you can do so while holding an open beer! See the things I bring to your life? A beer soup recipe, and a far off enabler encouraging your day drinking!
Beer Caramelized Leeks, Corn and Bacon Soup
- 6 strips thick cut bacon chopped
- 1 tablespoon olive oil
- 6 cleaned and trimmed leeks white and light green parts only, sliced
- 1/3 cup pilsner pale ale, or wheat beer
- 4 cups low-sodium chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 large about ¾ of a lbs russet potato, peeled and cubed
- 1/3 cup heavy cream
- 1 cup fire roasted corn divided
- 2 tablespoons chopped chives
- Add the bacon to a large pot over medium heat. Cook until the bacon has crisped, remove with a slotted spoon, set aside (cooking at medium heat rather than high heat will allow the bacon to crisp better and render more fat, high heat will burn the meat before the fat has rendered).
- Add the olive oil and leeks, cooking over medium heat until starting to caramelize, about 15 minutes.
- Add the beer, scraping to deglaze the pan.
- Add the broth, salt, pepper, garlic powder, paprika, chili powder, and potatoes. Simmer until potatoes are cooked through, about 15 minutes.
- Remove from heat, stir in the cream and allow to cool slightly.
- Add to a blender (or use and immersion blender) along with half the bacon, and ½ cup corn. Blend until smooth.
- Return to the pan along with the remaining corn, simmer until warmed. Ladle into bowls, top with remaining bacon and chopped chives.