Corn Chowder with Chipotles

Name: Corn Chowder with Chipotles
Ingredients: 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; 12-34 cup whipping cream; 12 chipotle chile in adobo, minced,to taste; milk, to taste; coarse salt; freshly cracked black pepper; 1 tablespoon chopped fresh cilantro

14 ingredients

15 steps

Ingredients

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
12-34 cup whipping cream
12 chipotle chile in adobo, minced,to taste
milk, to taste
coarse salt
freshly cracked black pepper
1 tablespoon chopped fresh cilantro

Directions

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

Saute 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 1/4 cup of milk and just reheat until steaming.
14

Season with salt and pepper and stir in cilantro.
15

Serve.