CHIPOTLE CORN AND BACON CHOWDER
There’s really not much to this recipe as far as ingredients goes. The smoky chipotle peppers in the adobo sauce are really where a lot of the flavor comes from. I also use good, homemade broth. When corn isn’t in season frozen or canned corn works great. This is one of my favorite soups: it’s simple to make and has such a wonderful taste – sweet and smoky.
- 3 corn cobs or 3 generous cups frozen corn
- 8 strips bacon, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 lb little new potatoes, quartered or chopped, depending on their size
- 3 chipotle peppers in adobo sauce, diced, plus 3 tablespoons adobo sauce
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup thinly sliced green onions
- Chopped fresh chives for garnish, optional
Remove the husks and silk from each cob. Stand a cob on a small baking sheet or in a cake pan and run a sharp knife down the cob to remove the kernels. Repeat with remaining cobs. Set corn aside.
Cook bacon in a pot on medium-high heat for 5 to 7 minutes, stirring occasionally, until browned. Remove from the pot with a slotted spoon to a paper towel-lined plate. Discard all but two tablespoons of the bacon fat.
Heat the remaining bacon fat over medium heat. Add the onion and garlic. Cook for 10 minutes, stirring occasionally, until the onion is softened.
Add the bacon, potato, corn, chipotle pepper, adobo sauce, broth and cream. Bring to a boil then reduce the soup to medium-low, cook, covered for 25 to 30 minutes until the potato is tender but not mushy.
Stir in the green onion, Ladle into warmed serving bowls and top with chives.
Calories: 456kcal | Carbohydrates: 33g | Protein: 10g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 898mg | Potassium: 815mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1363IU | Vitamin C: 36mg | Calcium: 67mg | Iron: 2mg