Chipotle Corn Chowder

Name: Chipotle Corn Chowder
Ingredients: 4 slices bacon; 1 medium onion, chopped; 2 tablespoons fresh minced garlic (or to taste); 2 stalks celery, finely chopped; 3 cups chicken broth; 2 medium potatoes, peeled and finely diced; 1 red bell pepper, seeded and chopped; 3 cups canned corn niblets (can use more, or use frozen corn kernels); 1/2 cup whipping cream (can use up to 3/4 cup); 1/2 chipotle pepper, minced (in adobo sauce); half-and-half cream or milk; salt and pepper; cayenne pepper (optional)

13 ingredients

7 steps

Ingredients

4 slices bacon
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
2 stalks celery, finely chopped
3 cups chicken broth
2 medium potatoes, peeled and finely diced
1 red bell pepper, seeded and chopped
3 cups canned corn niblets (can use more, or use frozen corn kernels)
1/2 cup whipping cream (can use up to 3/4 cup)
1/2 chipotle pepper, minced (in adobo sauce)
half-and-half cream or milk
salt and pepper
cayenne pepper (optional)

Directions

1

Cook the bacon in a large saucepan over medium-high heat until crisp, remove and drain on paper towels; set aside (reserve a couple tablespoons of bacon fat).
2

In the same saucepan add in the chopped onion, garlic and celery; saute for about 5 minutes.
3

Add in chicken broth and diced potatoes; bring to a boil, cover and simmer for about 10-12 minutes or until potatoes are slightly tender.
4

Add in red bell pepper, corn, whipping cream and diced chipotle pepper; continue to simmer for 10 minutes, or until veggies are soft.
5

Season with salt and pepper to taste (for even more spice season with cayenne).
6

Crumble the reserved cooked bacon and stir into the soup.
7

If the chowder is too thick, adjust with up to 1/4 cup half and half cream or milk and just reheat slightly.