Soup is part and parcel of late fall weather and just the sort of thing you want to eat around Thanksgiving whether it’s on the feast table – or not. And, you’ll be able to get 8 servings out of this recipe without any hassle. In fact, the whole recipe is simple, once you’ve chopped your veggies and it’s way more tasty than you would think any mostly veggie soup could be.
You’ll be surprised at how much oomph these crazy, blazing scovilles add to the veggies in here, actually. You’ve never had carrots and corn like this before.
The catch, is, of course, that tiny drop of Mad Dog 357 5 Million Scoville Pepper Extract – you really don’t want to add any more than that or you won’t make it through your meal. (Listen, if you can handle the heat, you can try, but really a little goes such a long way.)
Now, if you somehow forget to put this on your Thanksgiving table, we seriously recommend it as a means to using up all those turkey leftovers. Just add 4 cups of cooked, shredded turkey along with the corn and you’re good to go. (Or, shred some cooked chicken breasts and add them and old day of the week.)
But, if you’re looking for an excuse to make this recipe for Thanksgiving, just remember that chili peppers are super effective when it comes to keeping you awake for those midnight Black Friday deals. Hmmm, in fact, we have to say this soup is perfect for that sort of shopping!
6 slices Bacon
1 each Onion, chopped
1 each Carrot, sliced into ¼” rounds
1 teaspoon Salt
½ teaspoon Black pepper
1 each Red bell pepper, chopped
1 drop Mad Dog 357 5 Million Scoville Pepper Extract
1 teaspoon Ground cumin
6 cups Chicken or turkey broth
1 each Sweet potato, peeled, cut into ½” cubes
2 teaspoons Dried oregano
2 each Bay leaves
10 ounces Corn, thawed if frozen
¾ cup Milk (or cream, or half-and-half), to taste
Place the bacon in a large pot and cook over a medium heat for 8-10 minutes, until crisp. Remove the bacon (leaving the fat), crumble, and set aside.
Add the onion, carrot, and half the salt and pepper to the pot and cook, stirring occasionally until the vegetables are softened. Add the bell pepper and cook for another 3 minutes, stirring as needed. Add the Mad Dog 357 5 Million Scoville Pepper Extract with the cumin and cook, stirring, 1 minute more.
Pour in the broth and add the sweet potato with the oregano and bay leaves and leave to simmer. Cook until sweet potato is tender, about 10 minutes. Then, add the corn and milk with the remaining salt and pepper and warm through (adding more milk, if desired). Serve with crumbled bacon.
Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.