Corn Chowder With Chipotles

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 slices smoked bacon
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 3 cups chicken stock
• 2 medium potatoes, peeled and diced
• 1 sweet red pepper, diced
• 3 cups corn kernels
• 1/2-3/4 cup whipping cream
• 1/2 chipotle chile in adobo, minced,to taste
• milk, to taste
• coarse salt
• freshly cracked black pepper
• 1 tablespoon chopped fresh cilantro

Recipe

• 1 cook bacon in a large saucepan over medium-high heat just until crisp.
• 2 remove bacon and drain on paper towel.
• 3 set aside.
• 4 reserve 1 tbsp.
• 5 of bacon in the saucepan and remove some of the bacon fat from pan and discard.
• 6 use the same saucepan to cook the chowder.
• 7 reduce heat to medium and add onion, garlic and celery to the saucepan.
• 8 sauté until soft, about 5 minutes.
• 9 add stock and potatoes and bring to a boil.
• 10 cover and simmer for 10 minutes, until potatoes are slightly tender.
• 11 add red pepper, corn, whipping cream, chipotle pepper and continue to cook for another 10 minutes or until vegetables are soft.
• 12 crumble reserved bacon and stir into soup.
• 13 if chowder is too thick, adjust with ¼ cup of milk and just reheat until steaming.
• 14 season with salt and pepper and stir in cilantro.
• 15 serve.