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Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is made by sweltering the ingredients in a covered pot.

You can do this the easy way or the easier way, both taste just as delicious.

MEXICAN STREET CHICKEN CORN CHOWDER serves 8-10
5-6 cups FRESH corn (about 10 ears)
6 slices thick bacon, diced
1 LARGE Vidalia onion, chopped
1 LARGE red pepper, seeded and chopped
1 can HOT diced green chiles or jalapenos
FRESH ground sea salt and black pepper, to taste
1 teaspoon red chile flakes
2 1/2 cups rotisseries chicken pieces
1-2 cups homemade chicken broth
Juice and zest of 1 LARGE lime
1 cup heavy whipping cream

GARNISHES
FRESH chopped cilantro
lime wedges
sliced jalapenos
chopped bell pepper

• Cut corn from cobs, reserving corn juice as you go. You should have at least a cup of corn juice, preferably two. Add enough of the chicken broth to make it a total of 2 cups.
• Add corn and juice to slow cooker.
• In a large skillet, cook bacon pieces over medium heat until crisp. Remove with a slotted spoon to paper toweling to drain.
• Reserve 2 tablespoons of bacon drippings and add onions and peppers, sauteing 3-4 minutes.
• Add red pepper flakes, green chiles or jalapenos, FRESH ground sea salt and black pepper, stirring to blend.
• Add to slow cooker, stirring into corn mixture.
• Cook on low 3 1/2-4 hours until corn is tender and mixture has thickened slightly.
• Stir in chicken pieces during the last half hour.
• Stir in cream and lime juice.
• Garnish with zest and desired toppings.

NOTE: If you are in a hurry this can all be done on the stove top, but I highly reccomend the slow cooker for a deeper flavor.