Chipotle Corn & 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.
Servings: 4 servings
- 3 corn cobs, or 3 generous cups frozen corn
- 8 strips bacon, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 lb (453g) little new potatoes, quartered or chopped, depending on their size
- 3 chipotle peppers in adobo sauce, diced, plus 3 tablespoons adobo sauce
- 3 cups (750ml) chicken broth
- 1 cup (250ml) 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.