Corn Chowder With Chilies And Monterey Jack

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 4 cups corn kernels, fresh or frozen
• 1 cup heavy cream
• 2 slices bacon, minced
• 1 onion, medium,finely diced
• 1 red bell pepper, finely diced
• 1 stalk celery, finely diced
• 1 clove garlic, minced
• 1 1/2 quarts chicken broth
• 3 yellow potatoes, peeled and diced
• 3 tomatoes, peeled,seeded and chopped,juices reserved
• 4 ounces canned green chilies, drained and chopped
• 1 cup monterey jack cheese, shredded
• 1 tablespoon salt, to taste
• fresh ground black pepper, to taste
• 3 -5 dashes tabasco sauce, to taste

Recipe

• 1 cut the corn kernels from the cobs with a sharp knife, capturing as much of the juice as you can.
• 2 reserve 3/4 cup of the corn kernels and puree the rest with the heavy cream in a food processor or blender.
• 3 reserve until needed.
• 4 cook the bacon in a soup pot over medium heat until crisp, about 8 minutes.
• 5 add the onion, pepper, celery and garlic.
• 6 cover and reduce heat to low.
• 7 cook, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes.
• 8 add the broth, potato and tomatoes, including their juices.
• 9 bring the soup to a simmer and cook, covered, until the potatoes are tender, about 15 minutes.
• 10 skim any fat from the surface of the soup and discard.
• 11 add the pureed corn and cream, the reserved corn kernels, the chiles and the cheese.
• 12 warm the soup and season with salt, pepper and tabasco to taste.